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White Dinner Rolls (Indian Pav)
Dec 20, 2009
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55 Comments
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White Dinner Rolls (Indian Pav) from ChefInYou.com
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What Indians refer to as Pav (as in Pav Bhaji) is probably the dinner rolls to the western world! The soft textured buttery rounded bread is a world of its own! There is something to be said about the pillowy texture of these rolls which makes me go totally crazy for them! They are so versatile – use them as starters along with your soups, they make great breakfast bread with some butter and jam or use them as a side for something very spicy eg. Indian Pav Bhaji
Its one of those rare baked goods which finds its way in without me tinkering it to add some wholegrains in it. Of course I have some healthy wholegrain versions too like this Quinoa dinner rolls but these are also most welcomed in my kitchen. I esp. love them with some butter and jam! Bliss!
They are v easy to make and don’t require lengthy or strenuous effort. They also make great presentation at your dinner table while entertaining. After I made them for the first time, I stopped getting the store bought ones. These are as good as any you can find and what more they are home made too! (not to say Fresh!). This is a basic dinner roll recipe.
You might also be interested in: Quinoa Dinner Rolls, Bulgar wheat Dinner Rolls, French Bread, Saffron Basil Breadsticks, Swiss Zopf Bread
Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.
Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour one cup at a time to this mixture until slowly incorporated.
It will slightly sticky – dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface , use all your muscles (or develop them!) to knead the dough very well. This exercise is important for the gluten to develop in the dough. This process (depending upon how much you have been working out at gym) takes about 8-15 minutes!!!!
Once done, the dough looks this – soft yet v lightly sticky.
Place this on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).
Place it aside in a humid place until doubled.
Turn out this dough on a floured surface and roll it out into a square.
Using a knife cut it into 12 pieces.
Roll each piece out in your palm to form a rounded shape (or rolls). Place them side by side on a baking sheet taking care to leave about 1-1/2 to 2 inch space in the middle. Place them aside once again to double. Its fine if they dont look perfectly round.
They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.
Now bake them in a pre heated 350F oven for 20-30 min until golden brown.
Cool them for few minutes before serving them
We enjoyed it both with our soup for dinner and with Jam and butter for breakfast the next day! Needless to say these rolls dint last long for me to consider storage for long term!
They can be very beautifully pulled apart to make single serving.
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Hi DK,
Thanks for the receipe.I have a doubt ,please tell me how much does 1 cup measure to?
I use an US cup which is 240ml
hello DK
I LOVE ur recipies.plz mail me this pav rolls recepi on my mail.
thanks a lot.
m waiting
You can use “Email to a friend” link just below my post to send a copy of this to your mail
I tried baking out this, — i have a standing convection.
The buns remained milk white, till the end and also the outer became very hard. Can you pl tell me what went wrong where?
There can be two possible reasons – 1) Your oven temperature was too hot. So it cooked fast and hard without properly baking it. 2) The dough did not rise well. Usually its the yeast action which brings that texture of sponginess. 3) The color on top can be achieved in two ways – by applying some beaten egg on top or melted butter which gives it that rich brown color.
Thanx for ur reply .Now Iam going to make ur sugar free muffins.
Hi Gunjan can you plz tell me how did you make it in the m/w since i also have a m/w so it will be easier for me to bake it my id is sonu2468sil@rediffmail.com thanks
I am not sure of the machine was the cause, I wud think its more the quality of the flour. Yes, I think adding the milk as needed , slowly as you are kneading would surely help
Thanks DK garu.I will try this tommorrow.
HEY DK another question.how many seconds is for luke warm? thanks,
satya.
To answer both your questions : Yes, you can substitute with rapid yeast. In that case, just add the equal measure of rapid yeast to the flour directly. There is no need to proof it in the water like for active yeast. Lukewarm water varies depending whether you are using active yeast/Rapid yeast. Just check your package – it will give you the temperature with which you need to warm your liquids. Also You dont need to rise the bread twice like I do in this recipe. Only once is usually enough in Rapid Rise yeast. Hope this helps
Hi DK garu,
can i use rapid raise yeast? if so what is the method ?
Thanks,
satya.
i am making these this weekend!
I tried this recipe and it was a great success. I also made bhaji to go along with this. My kids and husband loved it. They even wanted me to save it for tomorrow’s break fast to eat it with jelly and butter. I am now very confident that I can make my own bread at home. Is it possible to make some twists by adding masala powder etc and make it a savoury bread? Will it turn out so good if we use whole wheat instead of plain white flour? That would be a more healthier choice too. Thank you so much for posting the recipe. I am a big fan of your web site. I love all your pictures.
Hey lalitha, Thanks for your feedback. I have sent you a mail. As for the query, of course you can try adding masalas or even stuffing to the recipe to give it a savory twist. Get creative and wild – it will surely work cos its v flexible recipe. As for as substituting wheat flour goes, to get the same sponginess would be a tad difficult. But you can use the substitute guideline I have provided here: http://chefinyou.com/2009/07/substitutes-in-baking-101/. Here in the US of A you get something called as “Wheat Gluten” which is nothing but wheat protein extracted while grinding the wheat into flour (usually its ground away and wasted). Its immensely healthy and protein rich. Adding a tablespoon of that whenever you use wholegrain in baking gives it that amazing texture similar to all purpose flour. If you don’t find its fine – try the substitution table to try with wheat flour. Hope this helps
–DK
Hi DK, I am attemting to make this on a work day
. So was wondering how much time approximateky does both the steps of dough doubling takes? Thanks
The doubling and yeast action depends on the climate you enjoy. The more warm and humid it is, lesser the time like say 40-45 minutes. The cooler and lesser the humidity more the time – say around 1-1:30 hrs.
–DK
I tried your recipe and was very happy with the outcome. It was soft and just like we get from the fresh bakery section. My daughter loved it.I always thought only baker’s are blessed to make it. You have a very good website . Thank you for this wonderful recipe.
I love your site and will visit regularly , I love baking but as all ingredients are not available in India i love basic baking and i am waiting to try this “pav” recipe they look so yummy .
I really used to miss the Bombay style pav here in US since the ones available here are sweet…Thanks for this recipe, I tried it out over the weekend and they turned out great…and we enjoyed with the bhaji
Tried this recipe yesterday and came out perfect! really appreciate the effort you put in to fill in the details.
The measures of the ingredients were just perfect.
Kudos to you! I tried the Khaman dhokla as well but it did not urn out well. But I will try again – must be something I did wrong.
Thank you so much RJ – luv these rolls myself. Do lemme know what went wrong with Khaman – may be I can help?
–DK
The bun was very soft, but the base was hard as another reade (Deepali) mentioned. Please let me know what the problem might be. I will definetely try it again. Superb recipe
Thank to you, I just realized that my comment for Deepali seems to be missing for some reason inspite of me remembering to answer hers! Anyways – the hard getting hard is owing to the Oven temperature. It means that your base cooked way faster than the rest of the rolls. You can try the following options – 1) Reduce your oven temperature next time. Suppose I say 350 for 20 min try 300-320F for 30-40 minutes. 2) Another method is placing your baking sheet on another baking sheet – double base so that your sheet doesnt get as hot as with a single one 3) try placing your baking sheet on top rack instead of the bottom one (in short as far away from the heat source). Since all Oven temperatures are not alike ( electric, gas, company make, outside weather), do adjust it accordingly. Hope this helps
–DK
We absolutely LOVED these rolls! They were perfect. I’m looking forward to trying your other recipes.
i had lots of problems finding a good recipe for those typical indian pav’s and finally found this one after a great deal of research ….just finished baking the first batch of rolls and they turned out exactly as yours!!!!! the recipe is an absolute winner ….thanks for posting it and God bless you for your good work
Hi,
I tried this recipe and it was amazing…But base of this Pav was very hard that we couldn’t eat it, Please tell me solution to make the base as soft as we get it in the bakery pav…
That could be cos you placed the baking tray in your lower rack or cos of your too much heat from the oven. Just place these in double sheets. That is, place another baking sheet, one top of the other and bake them. That way the heat will not get harsh for the bottoms to burn. Hope this helps –DK
Hi!!
Yesterday I tried this receipe…my first attempt at baking.It was a very testing and tiring process but the end results were wonderful.My hubby and I felt we were at a street cart in Mumbai when enjoying our vada pav in the night.Thank you so much for making our dream of eating vada pav (the real indian pav) in America come true.I just had a simple question…as a amateur in baking how do we know tht the bread has risen enough or how much should we allow the bread to rise? Thanks once again…
If you are using white flour, then it will double in size (the original recipe will mention it). If it is wheat flour, the rise will be v less but if you touch the dough after resting and it springs back, then its ready
–DK
Your pavs looks so tempting & i thought that the art belonged to Mumbai bakeries only . Yours look equally tempting & I am sure they taste as good . Great Blog I should say!. By the way, is there any difference between Bread flour & all purpose flour (maida)?. I reside in Dubai & to get fresh bread flour might be bit of a search.
Yes, bread flour has more protein and it gives beautiful spongy texture to all yeast based breads. You can certainly use All purpose flour instead of the bread flour – the results will be little less spectacular than with bread flour. If you can get your hands on Vital wheat gluten, you can add 1 tbsp to the all purpose flour to achieve that fabulous texture.:) –DK
hi
i tried this dinner roll today, came out well….we enjoyed
thanks…
hello!
this receipe is just amazing.i am not a baker but hey yes i baked and that too with such perfection.though i made few changes like i used whole wheat flour and bit of refined flour.instead of sugar i used sugarfree.i also added bit of sauf and aijwain to it and baked it in microwave.and it was just amazing .the only thing which was missing was its brown colour.somehow i didnt get it maybe because i used microwave instead of oven .can you suggest me something about this?anyways your receipes are just wonderful.this is one of the excellent cooking guide websites i have seen or i have searched uptill now.way you have narrated and you have presented each and every step is just commendable.do comeup with all those precious gem recepies you have in your kit.keep going.
Just brush them with little beaten egg/ melted butter before baking them. That gives the color. I am not too sure about the M/W though since I have never made anything in it. Hopefully it might just work with m/.w too
Thanks for your beautiful feedback. Glad to hear that 
–DK
I love all the pictures you include in your articles thanks