Homemade Dinner Rolls | Indian Pav
This recipe yields the best bakery style soft and fresh buns. In Mumbai, (where there is a bakery in every street), we get these rolls for under a rupee. So, I wouldn’t really spend my time making them unless I have to. Nevertheless, the fresh rolls baking in the oven did leave an aroma not to be forgotten in a long, long time! 🙂Pav (pronounced as pa-aa-oh) is just your basic white dinner rolls. They’re quite versatile. For instance, they are paired with a curry and called ‘Pav Bhaji’; which happens to my favorite restaurant food! Or, Vada Pav, which happens to be THE street food of India, where a fried potato dumpling is stuffed inside these buns along with various chutneys to give you the most enjoyable experience! 😀 You could toast them or have it plain. With or without soup / tea. As a side or as a main.. you get the point right? 🙂
Disclaimer: I’m not making claims of a miracle Pav. If you get them nearby, then my advice is – don’t sweat it! 😀 Although fun, it doesn’t give you any masterpiece to be proud of. But I know there are places that don’t stock up on these soft, pillowy buns. And for you guys, here’s how you do it! 😉
HOMEMADE DINNER ROLLS RECIPE | How to make PAV at home
(Print this recipe)
Prep time: 2 hours
Bake time: 20-25 minutes
Bake Temp: 180 C / 375 F
Makes: 12 mini rolls / 6 medium sized rolls
Refined Flour – 1 cup (200 grams) + more
Butter – 2 tbsp (30 grams)
Milk – 1/4 cup (50 ml)
Water – 1/4 cup (50 ml)
Salt – 1/3 tsp
Yeast – 1 tsp
Sugar – 1 tsp
1. Warm the milk and add the butter to it to let it melt.
2. In another big mixing bowl, add warm water, sugar & yeast. Mix.
3. Add the salt to yeast mixture. Mix well.
4. Add the milk + butter mixture to the yeast water and mix well.
5. Add half of the flour to the yeast water. Mix the flour well.
6. Repeat with other half of flour. Add until you get a dough that holds its form. (it took me about 2 tbsp of extra flour)
7. Transfer the dough to a clean, flat surface and knead well.
8. Stretch the dough out on all sides, pull it back in.Then knead again.
9. Keep doing this for at least 15 minutes until you get a really smooth and elastic dough.
10. Transfer the dough to an oiled bowl. Cover with a plastic cover / damp cloth & set aside for 45 minutes or until the dough doubles up.
11. Once the dough rises, transfer it again to the flat surface and roll out to a 1/2 inch square. (doesn’t need to be perfect)
12. With a knife, cut out equal pieces. I cut out 12. If you want larger rolls cut them into 6 or even 4.
13. Take each piece and roll with your palms to form a perfect ball. Place each ball on a buttered baking pan at a distance of 1/2 – 1 inch from the other.
14. Again cover with a plastic wrap / damp cloth & set aside for around 30 minutes of until the rolls have doubled in size.
PREHEAT THE OVEN TO 180 C / 375 F
15. Brush the top of these rolls with some melted butter and bake for 20 – 25 minutes until the top is a beautiful golden brown. Let them cool for 5 minutes & serve!
– The texture of these rolls are such that the outside is crisp. But as you bite into it, you come across soft and fluffy bread inside.
– You can try the combination of wholewheat flour and refined flour. (ratio: 1 part of wholewheat & 2 parts of refined)
– These rolls can be pulled apart easily.
– Serve them with tea, soup, any kind or chilli or curry or have it as it is!