Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, fluffy, delicious and melt in the mouth good! They are eggless and that makes no difference in the texture. They are buttery and have the most beautiful golden crust! 

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls need not take hours to make, my recipe here takes less than 2 hours to hit the table, warm and soft, to be enjoyed with some butter or as it is. I personally enjoy baking these beauties when I make Pav Bhaji or Misal Pav. Nothing like some fresh Pav/ dinner rolls with a spicy bhaji or Misal to mop up!! This pav tastes exactly like the pav we get with Vada Pav in Mumbai!!

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are no rocket science. They just need some basic techniques and you’ll be sorted. The four major constituents are…

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls have the most beautiful crumb structure.

Let us start baking some Pav/ dinner rolls.

Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won’t bloom. So be careful with the milk. If the yeast doesn’t bloom, start again).

See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.
Next, see the second picture above. For making the dough add the flour in the bowl, season with salt.
Add the butter and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up.
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be.
Smoothen the dough with more butter.
Once the dough has become smooth, place it the bowl for it’s first rise/ prove. I gave it approximately 45 mins or so.
See the third picture above, the dough almost tripled after 45 minutes.
Then I gently punched down the dough and released the air within.
I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this).
I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.
Then I left them for the second rise/ prove for 30 mins.
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.
This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

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Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, delicious and so easy to make! 

Course Breakfast, Main Course, Side Dish

Cuisine American, Indian

Prep Time 1 hour 15 minutes

Cook Time 20 minutes

Total Time 1 hour 35 minutes

Servings 8 Pavs/ rolls

Author Shreya Ashish Tiwari

Ingredients

• 2 1/2 cup All Purpose Flour or bread flour
• 3/4 tsp granulated sugar
• 11/4 tsp salt
• 1 1/4 tsp active dry yeast or instant dry
• 1 1/2 tbsp unsalted butter
• 1 cup warm milk
• oil to grease the baking tray

Instructions

1. Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won't bloom. So be careful with the milk. If the yeast doesn't bloom, start again).
   

2. See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.
   

3. Next, see the second picture above. For making the dough add the flour in the bowl, season with salt. 
   

4. Add the butter and slowly add the yeast mixture. 
   

5. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. 
   

6. Keep adding a little bit at a time and make a dough.
   

7. Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up. 
   

8. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.
   

9. Knead for about 8-10 minutes. 
   

10. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. 
    

11. Smoothen the dough with more butter.
    

12. Once the dough has become smooth, place it the bowl for it's first rise/ prove. I gave it approximately 45 mins or so.
    

13. See the third picture above, the dough almost tripled after 45 minutes. 
    

14. Then I gently punched down the dough and released the air within. 
    

15. I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this). 
    

16. I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.

    
    

17. Then I left them for the second rise/ prove for 30 mins.
    

18. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements. 
    

19. Please note every oven works differently hence adjust the temperature and duration according to that.
    

20. This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

Recipe Notes

Please ensure that the yeast has bloomed well, if it hasn't, start over. 
If using instant yeast, just add it directly to the flour and follow the rest of the instructions. 

Love,
Shreya

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