Eggless Pav Buns or Dinner Rolls

ruchi

September 22, 2018

Eggless Pav Buns or Dinner Rolls are so soft and delicious that you just can’t have enough of them. There are many stories as to why these buns or rolls are called Pav. According to one version, the bread is known as Pav because you get it in a set of four and then you break off each mini loaf as you eat and Pav means one-fourth in Hindi. The milk and the milk powder in this recipe give it the softness while butter adds to that silky texture and taste. Although the dough calls for sugar, the rolls don’t feel sweet at all.

Preparation Time:	4 hours
Servings:	16 small rolls
Difficulty:	Easy

Ingredients

All Purpose Flour	420 gm or 3.5 cups
Active dry yeast	1.75 tsp
Nonfat dry milk	21 gm or 3 tbsp
Sugar	25 gm or 2 tbsp
Salt	1.5 tsp
Soft butter	55 gm or 4 tbsp + 1 tsp for brushing
Lukewarm water	150 gm or 2/3 cup
Lukewarm milk	110 gm or 1/2 cup

Method

Combine all of the dough ingredients in a large bowl, and mix and knead using your hands.

Use the stretch and roll method until the dough is silky smooth.

Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise for 90 minutes, or until it’s about double in size.

Gently deflate the dough, and transfer it to a work surface.
Divide the dough into 16 equal pieces and roll each piece into a smooth ball.

Lightly grease two 8″ round or 4″ x 6″ rectangular cake pans. Place 8 rolls in each pan.

Cover the pans, and allow the rolls to rise till they’re quite puffy, about 90 minutes. At this point, you can refrigerate the puffed up rolls to bake later otherwise, preheat the oven to 350°F.

Uncover the buns, and bake them for 20 to 25 minutes, until they’re golden brown on top. An instant-read thermometer inserted into the middle of the center bun should read at least 190°F.
Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, take them out onto a cooling rack.