These are eggless soft, light, buttery, pillowy dinner rolls are just too good to resist. I really love serving these with Pav Bhaji, Vada Pav or Misal Pav. It requires good quality of yeast, proper kneading and good dough raising time. These buns are super tasty with hot tea.
Get the recipe on my blog and YouTube channel..

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What is ladi pav?

Ladi pav is a common food item and used in many recipes, especially roadside snacks. Pav is nothing but bread and ladi means line or row of a pav [bread].

What makes the bread soft and fluffy?

Milk powder and milk make this bread super soft.

Is Pav made of Maida?

Yes It’s made up of maida [ All purpose flour ].I use organic all-purpose flour for this recipe.You can use whole wheat flour too. The roll would be a little bit dense and not as light and fluffy. I recommend using half wheat and half white flour.

Eggless Ladi Pav / Dinner Rolls
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Eggless Ladi Pav / Dinner Rolls

Recipe by AtasteofflavoursCourse: BreadCuisine: Indian
Servings

9

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • All purpose flour / Maida – 2 cup
    [You can use all-purpose flour or bread flour in this recipe. You can use whole wheat flour too.]

  • Yeast – 2 tsp
    [All yeasts will work in this recipe]

  • Salt as per taste
    [Skip if you are using salted butter]

  • Sugar- 1 tsp
    [Sugar feeds the yeast and helps in activation]

  • Milk Powder- 2 tsp
    [Milk powder makes this recipe rich]

  • Butter – 4 tbsp
    [Butter makes this roll soft]

  • Milk – 3/4.
    [ Use whole milk ]

Directions

  • Process of Activation of Yeast:-
  • First we need to activate yeast, in bowl take warm milk ( Neither cold nor hot, it should be warm ) then add yeast and sugar.
  • Mix it well, then keep aside for 5- 10 min or until it gets activated. You can keep in warm place. It should look frothy after 10 minutes.
  • Preparing the dough:-
  • Take All purpose flour on kitchen platform, or you can use standing mixer bowl. add milk powder and salt.mix them well.
  • Add frothy yeast mixture [ In parts ] into the flour mixture and make a dough. It should be like a sticky paste. use scrapper to assemble the dough.
  • Once it comes together add the butter and knead it further for 8 to 10 minutes.
  • It will turn from sticky mass of the dough to a beautifully soft, and tacky dough
  • To proof the dough:
  • Grease the bowl with oil or butter. Transfer the dough. Cover it with a cling wrap or towel and allow it to proof for 1 hour until it gets double in size in a warm place.
  • Shaping the dough:
  • Punch the dough. Sprinkle some flour on your surface. Knead the dough for a minute to remove air bubbles from the dough. Don’t add too much flour otherwise, pav will not be soft.
  • Divide the dough in equal size. each dough should be 40 or 60 gram Or just eyeball and divide it into equal parts.
  • Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb.
  • Grease the rectangular baking tray. Place all the balls into a baking pan with a little gap in between. Cover the baking pan with a kitchen napkin or cling wrap and keep aside for 30 min or 1 hr for second proofing.After 1 hour, gently brush pav with milk.


  • Baking:
  • Preheat oven @ 350 degrees F.
  • Bake at 350F [ 180C ] for 17 min. Keep an eye after 15 minutes.
  • Take them out immediately and brush the top part with butter.
  • let it cool down completely and enjoy it with bhaji, vada, misal or any meal.

Notes

  • I am using all purpose flour in this recipe. you can use whole wheat flour too but the pav will become dense and not soft so i recommend using half wheat and half white flour.
  • The dough should be well hydrated, slightly sticky, but still very soft.
  • Always sift the flour before adding any ingredients.
  • Use good quality yeast to get super soft pav.

Ladi pav step by step process with photos

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Process of activation yeast:

  • firstly, in a mixing bowl take milk then add yeast and sugar.Mix it well and rest in warm place for 5 minutes or until the yeast activates.
  • It should look frothy after 10 minutes.
PrintPrint

Preparing the dough:

  • Take All purpose flour on kitchen platform, add milk powder and salt.mix them well.
  • Add frothy yeast mixture [ In parts ] into the flour mixture and start kneading the dough.
  • It should be like a sticky paste. use scrapper to assemble the dough.
  • Once it comes together add the butter and knead it further for 8 to 10 minutes.
  • It will turn from sticky mass of the dough to a beautifully soft, and tacky dough
  • Grease the bowl with oil or butter. Transfer the dough. Cover it with a cling wrap or towel and allow it to proof for 1 hour until it gets double in size in a warm place.
  • Punch the dough. Sprinkle some flour on your surface. Knead the dough for a minute to remove air bubbles from the dough.
  • Divide the dough in equal size.
  • Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb.
  • Grease the rectangular baking tray. Place all the balls into a baking pan with a little gap in between. Cover the baking pan with a kitchen napkin.
  • keep aside for 30 min or 1 hr for second proofing.After 1 hour, gently brush pav with milk.
  • Preheat oven @ 350 degrees F.Bake at 350F [ 180C ] for 17 min. Keep an eye after 15 minutes.
  • Take them out immediately and brush the top part with butter.
  • let it cool down completely and enjoy it with bhaji, vada, misal or any meal.