If you love the texture and aroma of fresh bread right out of the oven, add easy homemade dinner rolls to your list. Even though it’s a time consuming task, making fresh bread is pretty straightforward and easy. But how do you make the ‘perfect’ dinner rolls? To be exact, these eggless pav or Indian style dinner rolls? Introduced by Portuguese, these buns are very popular in the Indian food scene especially the classic street foods. Also called ladi pav, these dinner rolls only need simple ingredients like flour, butter and yeast, but the soft texture of the rolls is to die for.
How To Make Ladi Pav
First, prep the yeast mixture. A simple combination of lukewarm milk, sugar and yeast. Give this mixture a quick stir and set aside for 10-15 minutes. With yeast, you can choose active or rapid rise yeast. The difference is in the proofing time with the latter requiring just 10 minutes. Sift in flour and salt. Both all purpose (plain) flour and bread flour works well in this recipe. Mix with a wooden spoon first and then with hands to form sticky dough. Knead in softened butter and make a soft dough. Cover the dough and let it rise for about 2 hours. Punch down and knead for about 2 minutes. Now, divide the dough into equal portions and transfer the rolls to a greased baking tin. It’s time for the second rise. Once the dough balls have doubled in size, brush with milk and bake. Brushing the soft, fluffy pav bread rolls with a little melted butter gives it a beautiful shine.
More Bread/Rolls Recipes:
Pull Apart Garlic Bread Kachapuri | Georgian Cheese Bread Chutney Swirl Bread Easy Pumpkin Bread Best Cinnamon Rolls Recipe
Like this ladi pav recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
These dinner rolls are perfect for making classic Indian street foods like pav bhaji, missal pav, keema pav, dabeli etc. However, you can also serve them with soupsYou can make rolls ahead of time. Refrigerate dough before second rise (even overnight) and then bring them to room temperature before baking. Proof the rolls for 30 minutes, brush with milk and bake. You can also freeze the balls before second rise for about a month.Store these rolls in ziplock bags at room temperature for about 2 days. You can also store them in the refrigerator for 3-4 days.Substitute all purpose (plain) flour with bread flour if you like. The former gives you a soft tender texture while the latter has a strong crumb and chewy texture.For well browned rolls, you can substitute milk with egg
