Eggless Ladi Pav Bread Buns Recipe | Mumbai Pav Recipe | How to make soft bun bread at home | Eggless Dinner Rolls Recipe – Make eggless, light, fluffy & Soft Pav Bread at home with all tips & tricks. Nothing can beat freshly made homemade ladi pav & once you start making your own pavs, you will stop buying buns from the market.
Editor’s note: This post was originally published in September 2016 and has been updated with few edited pictures & Video for comprehensiveness and freshness.
I’m here today to share Eggless Ladi Pav Bread Buns Recipe, the very famous and an all time favourite street food of everyone. They are so easy to make, very light and fluffy, which makes them very hard to resist. Of course, nothing can beat freshly made homemade ladi pav and once you start making your own pavs, you will stop buying market buns.
When we moved to Germany, Pav Bhaji was one of our favourite weekend party snacks. So, we were always on the look out for good substitute for Pav bread. We tried so many varieties and kinds of dinner rolls and buns, but none of them would go well with Indian Bhaji. There are tons of Pav making recipes online. I’m sure each one has its own uniqueness. So, with many trial and errors, I finally have one that I’m happy with (I make this for the past 10 years). It’s a combination recipes, so I cannot to refer to one particular recipe. I will still continue to experiment and update you when I come up with something different.
First step for Eggless Ladi Pav Bread Buns Recipe would be to proof the yeast with warm milk or water and sugar. Before adding yeast to the dough, let it stand for 15 minutes till it becomes thick, frothy and bubbly. This proofing procedure indicates that yeast is alive and active. If yeast fails this step, please discard and start all over again. Do not proceed with the recipe.
The precautions to keep in mind for light fluffy Pavs:
- Well proofed yeast.
- Dough should double or triple in size.
- Second rise of the dough rolls is also equally important.
- Applying butter after removing pavs from oven so that the top part will become soft.
If you follow these, I don’t think you can go wrong to get these feather light Pav buns.
Off to Eggless Ladi Pav Bread Buns Recipe!!
Step by Step process for
Eggless Ladi Pav Bread Buns Recipe:
Proofing yeast:
- The first step is to proof the yeast. For this warm (lukewarm) milk in a bowl, add sugar and then yeast. Mix well and keep in a warm place for 10 to 15 minutes till it becomes thick and frothy (Picture below). If your yeast fails this step please discard and repeat proofing process. Proceed with this step only if you are using active dry yeast. Skip this step in case you are using instant yeast.
Preparing the dough for Ladi Pav:
To make the dough, you will need:
- Proofed yeast and all purpose flour
- In a bowl add all purpose flour and a little salt.
- Mix and make a well in the centre of the flour.
- Add the yeast mixture to the well.
Kneading the dough:
- Use your hands or dough maker to knead to a soft pliable dough. It would be slightly sticky but that’s absolutely fine.
- Lightly dust your clean kitchen counter and transfer the dough.
- Add butter (or Oil) and knead it for 12 to 15 minutes.
- Use a scraper or a ladle to scrape out the dough stuck to the counter while kneading.
- Kneading is the most important stage to develop gluten, and make the dough elastic.
First rise of the dough: First Proofing
- Now transfer the dough to a big bowl, cover and keep aside in a warm place about one hour (or more depending on your climatic conditions).
- The dough will rise and double or even triple in volume.
- Once the dough has risen, remove it from the bowl and knead it for another 2-3 minutes. This step is important for lighter pavs. Dough elasticity and gluten formation is enhanced by kneading. If it’s too sticky, add a little flour and knead. But don’t add too much flour, otherwise the pav will not be that soft.
- Now divide this dough to equal portions (around 30 to 35 grams each). Now keep one portion in your palm and with other hand roll this in circular motion to make a round shape. You get 10 to 12 medium sized pavs. But all this again depend of how much your dough has risen and how airy it is.
- Grease a cake tin with oil and place the shaped dough balls. Keep the dough portions very close touching each other. If there is space, they will rise sideways and not up.
- Now cover the tin with damp cloth or a plastic wrap and keep aside for another half an hour (or a little more) till they rise.
Second rise of the dough (pavs): Second Proofing
- Remove the damp cloth after 30 minutes, you will see that the pavs have risen.
- Brush the pavs with milk to get a nice brown colour when you bake them.
Baking Pav:
- Preheat your oven to 200°C.
- Place the cake tin in the oven and bake pavs for 16 to 20 minutes or till done. The pavs should evenly brown from top.
- If you don’t get a brown colour, bake for some more time.
- If you prefer a little darker colour, place them closer to the heating element for few seconds until the top gets darker.
- Turn off the oven and remove the pavs. Initially they will look dry.
- Take them out and immediately brush the top part of the pavs with butter, so that they are soft and do not dry out.
- Take a spatula and run it around the edges of the tin to loosen it from the sides to remove the pavs. You can just easily pull apart and separate the pavs.
- Keep aside on a wire rack down till they cool down and then ENJOY with bhaji.!!
- You can also serve with wada pav or missal pav.
- Store pavs in a zip lock bag or airtight box to prevent them from drying. They are good to go for 2 to 3 days. You can also refrigerate them for a week or more.
- Hope you enjoyed my version of Eggless Ladi Pav Bread Buns Recipe!! Let me know in the comment how you make your pavs 🙂
Eggless Ladi Pav Bread Buns Recipe | Mumbai Pav | Eggless Dinner Rolls Recipe | How to make soft bun bread at home
Ingredients
For Proofing Yeast:
- 3/4 Cup milk
- 1 tbsp Sugar
- 1.5 tsp Active Dry Yeast
For the Dough:
- 2 Cups All Purpose flour
- 3/4 tsp Salt
- 1 tbsp Milk Powder Optional
- Proofed Yeast Liquid
- 2 tbsp Butter or Oil
- Extra flour for kneading the dough
Other Ingredients:
- Extra Butter and flour for greasing and dusting the pan
- Milk and butter for brushing pavs
Instructions
- Proofing yeast:
- Warm milk in a bowl, add sugar and then yeast. Mix well and keep in a warm place for 10 to 15 minutes till it becomes frothy.
- Preparing the dough:
- In a bowl add flour and salt. Mix and make a well in the centre and add the yeast mixture. Knead to a soft pliable dough adding the butter. Knead for at least 10 too 15 minutes. Watch video for reference.
- Transfer the dough to a big bowl, cover and keep aside in a warm place about one hour.
- The dough will rise and double in volume.
- Knead for another 2-3 minutes adding a little flour, if it’s too sticky.
- Divide dough to equal portions and make a round shape.
- Grease a cake tin and place the dough balls close to each other.
- Now cover the tin and keep aside for half an hour till they rise.
- Brush pavs with milk.
- Baking Pavs:
- Preheat your oven to 200°C and bake for 16 to 20 minutes or till done to get a brown colour.
- Remove and brush top of pav with butter..
Recipe Video
Notes
- Proofing yeast is very important. Very hot milk or water will kill yeast and cold milk or water will not activate yeast. So the temperature should be warm (lukewarm).
- Don’t bring salt in direct contact with yeast, it will not proof properly.
- Including milk powder in the flour to give a slightly sweeter taste to the pavs is optional.
- A large, smooth work surface is necessary for kneading dough. Make sure that the work surface is clean before kneading the dough.
- Kneading is the key to perfect pavs. Kneading develops gluten and makes the dough soft and elastic. You can also use a food processor with dough making blade to knead the dough. If you do not knead properly,, gluten will not be formed & pav turns crumbly.
- If you add too much flour while kneading, pav turns dry.
- Place dough in fridge for overnight proofing. If you want to make the next day.
- Always keep the dough covered to prevent from drying.
- Tightly roll the dough for perfect shape.
- Place the pass close to each other so that they stick to each other after second proofing & this way the edges will not dry out & you get soft pavs.
- Give a milk wash for egg wash for that golden coloured pavs.
- Preheat oven to the required temperature before placing the tray into the oven.
- If you over bake, it will result in harder pavs.
- Once pav is out of the oven, remove them from the baking tray and allow them to cool down on a wire rack. If allowed to sit too long in the baking tray they will turn moist at the base due to heat condensation and you will get soggy pavs.
- When you first remove the pav from the oven they might feel hard on the top. They will be super soft as they cool down. Also brushing the top with butter softens the pavs.
- You can also use whole wheat flour to make pavs. All purpose flour has more gluten compared to wheat flour. So pavs made with all purpose flour are softer and fluffier compared to whole wheat.
CHECK OUT OTHER BAKING RECIPES FROM BLOG:
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
