How many of you like pao bhaji,well I can see almost all hands raising:),It is a chaat food lovers culinary heaven I would say.Those who have eaten pav bhaji must know what is a pav bun and for others--it is something we can call as Indian dinner rolls.All these days I had been thinking that making pav buns at home-close to impossible,but once I started baking at home and was fairly successful with pizzas and dinner rolls,I really wanted to try my hands at making pav.I found a suitable egg less recipe in chef in you and made it last week,making some changes according to the avilability of ingredients..Oh my,I was really overwhelmed with the taste and texture of these homemade pav buns.Let me tell you before I started to gather the ingredients, I was really doubtful if this would turn out nice or Am I wasting time,but once the dough came together I knew my pav buns would turn out great.The dough was so soft and pliable,non messy and it raised beautifully.I made around 11 pava buns which I wanted to save for pav bhaji the next day,but we could hardly wait.We attacked the them as soon as they were out from the oven with some jam and nutella.I had them as such,believe me,fresh buns out of the oven taste heavenly on their own.I highly recommend this recipe to you all,such treats are not to be missed :)
If you are interested in homemade buns,you might like
Potato dinner rolls
Khara buns
Pull apart mixed veg buns
Homemade pav bun recipe
Star ingredients:All purpose flour
Preparation time:15 minutes
Standing time:2-4 hours (depends on temperature)
Baking time:30 minutes
Ingredients:
3 1/4 cup all purpose flour
2 1/4 teaspoon active dry yeast
4 tablespoons softened butter
2 tablespoons sugar
3/4 teaspoon salt
1/4 cup luke warm water
1 1/4 cup milk
Method:
1.Dissolve sugar in luke warm water and sprinkle the dry yeast over it.Keep it undisturbed for 10-15 minutes(Until it turns frothy)
2.In the meanwhile add the butter to the milk and mix well.
3.Now add the milk-butter to the yeast water and mix well.
4.Mix flour and salt.Add the flour salt mixture to the wet ingredients and mix with a wooden spoon.Once completely mixed start kneading.
5.At this stage do not add more flour,Just sprinkle some flour to the bottom of vessel or working surface and knead.Apply oil to the hand if needed.The dough will come together once you knead.
6.Knead for at least 10 minutes. Make it to a nice smooth ball and let it raise covered with a damp cloth.
7.My dough doubled within 2 hours (it is scorching heat here :) ). Once the dough is doubled in volume,spread it to a thick square using rolling pin..Cut in to 11-12 pieces and roll each piece into a ball.
8.Slightly grease a baking tray and arrange the balls and leave for second raising.This may take anywhere near an hour.(Mine got done in 40 minutes)
9.Preheat oven to 176C for 10 minutes.Bake the shaped buns for 25-30 minutes,until the top is slightly browned.
10.Once baked,allow to rest for 5-10 minutes,serve warm or if you can resist save for pav bhaji,vada pav etc :)
Notes:
1.The dough will be very sticky when you start,do not add more flour as that will turn the buns very dense.I have done this mistake in many of previous baking sessions.
2.Should your yeast water not turn frothy after 15 minutes,discard and make a fresh one.Do not use very hot or room temperature water.Lukewarm/tepid water is a must for yeast to get activated.
3.Keep an eye after 20 minutes as overbaking will make the buns hard on top
4.Once the buns are removed from oven,the top will be slightly hard.Allow it cool for 5-10 minutes and they will turn very soft and moist,nothing less that store bought.
