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White Dinner Rolls (Indian Pav)
By
DK
on Dec 20, 2009
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
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
Basic Information
Prep Time: 2 to 4 hours
Cook Time: Under 30 min
Yield: Makes around 12 rolls or pavs
Ingredients
- 3 cups Bread flour plus few more for dusting (See Tips)
- 1 packet Dry active yeast ( 2-1/4 tsp)
- 1/4 cup lukewarm water
- 1-1/4 cups milk ( replace 1/4 cups with 1 beaten egg if you prefer)
- 3 tbsp butter
- 2 tbsp sugar
- 3/4 tsp salt
Tips
1. Bread Flour : If you do not have Bread Flour, you can use All Purpose flour. It has come to my knowledge thanks to few members and others who have tried this recipe that using equal amounts of all purpose flour makes a very wet dough and you need more flour to make it into pliable consistency. So if you are adding All Purpose Flour (maida), you might need an additional 2-3 cups flour. Rest assured, the result is equally good. If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
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.
2
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.
3
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!!!!
4
Once done, the dough looks this - soft yet v lightly sticky.
5
Place this on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).
6
Place it aside in a humid place until doubled.
7
Turn out this dough on a floured surface and roll it out into a square.
8
Using a knife cut it into 12 pieces.
9
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.
10
They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.
11
Now bake them in a pre heated 350F oven for 20-30 min until golden brown.
12
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.
They can be very beautifully pulled apart to make single serving.
32 members have made this recipe!
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82 Responses to “White Dinner Rolls (Indian Pav)”
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Thank You for the great receipe…I enjoyed baking and I loved it. Only 1 conern I have, everything was just perfact, texture, shape, softness but when i ate it, I could smell flour and yeast and even i could taste the yeast. The color of the rolls was little offwhite. can u pls suggest why the taste was not like other rolls available in the market. I used the all purpose flour and dry active yeast. Pls reply.
You shouldn’t get an yeasty smell. I have heard that you would get in case where one uses more yeast or let the dough ferment for way too long. To get the golden brown color on your rolls, brush them with egg wash or use butter before baking. –DK
how can i make these pave in my daewoo convection/grill microwave oven?
Was wondering if I can refrigerate the rolls after step 10 and bake it the next day?
Great recipe but just a note.. Pav bhaji is a vegetable dish it is totally different not goan and not bread related at all. It is potatos coliflauer peppers tomatoes onions and peas with a spicy masala callwd pav bhaji masala
Of course! The title says “Pav” not “Pav Bhaji” –DK
Hi
I am planning to make this tomorrow but don’t know how much time should we keep the dough to rest. Can you please tell me.thanx…
Anywhere between 2 to 4 hours depending on the weather/humidity of your place
what would be the quantity for instant yeast used in this recipe and if i substitute this with maida then i need to use 1 cup flour for 3 cups bread flour
Hey! I made this today and came out superb! Thanks a lot for this wonderful recipe!
Hi DK, I live in NY, and in preparation for the Hurricane Irene’s arrival all the bread at the shop had been claimed. I couldn’t ask for a more perfect reason to make these, and am thoroughly enjoying the process. These chubby little lovelies are currently sitting in the oven working on puffing out so they can touch and be baked. I can’t wait to sink my teeth into them!
Hi,, thank you for the stuff… I tried many times but my bread is getting bigger in size. In ingredient you wrote 2-1/4 cup of dry active yeast for 3cup flour. is it 2 and quarter cup you mean? Please reply.
It is 2-1/4 “TSP” (teaspoons) and not “cups”. Yes it is 2 tsp + 1/4 tsp.
hi i was trying to cook today but it didn’t came out well. please tell me how to use instant yeast? and the bread should be cooked from down or up or both?
Hi i m big fan of cooking bakery products…recently i have purchased IFB convection and i tried baking in microwave nothing cooked well..can u pls tell me is it possible to make that brown top pao in convection mode ..m sure its not possible in microwave
Brush some butter on top of the pav before baking for the color. If you are OK with eggs, then brushing it with egg wash (1 egg with 1 tsp water – beaten) which will give it a golden brown color. There wont be any eggy taste to the finished product.–DK
hi, made pav yesterday for dinner to go wid my bhaji, n it came out just too gud n made my pavbhaji even more tastier………….thx for giving such awsm recipes
I used regular all purpose flour. Shall try with bread flour the next time. Which ever way the recipe was and the rolls were just great!! indebted…
Hi,I love your simple recipes for the breads.Just Thank you in advance!if I could use my Kenwood breadmaker for kneading the dough for the dinner rolls?If yes,how do I go about it? Im sorry Im new to breadmaking and Ive tried several recipes listed on my breadmaker guide but didnt turn out quite as what it is suppossed to be.Please help!
I have used this recipe twice. The dinner rolls turned soft and delicious!! Thank you so much. Simply delighted with this recipe. However, the rolls were not as light and chewy as the local pav that you would get in say…a local bakery in Bombay or Goa. I wonder what they do different. Any ideas??
Did you use All purpose flour or Bread flour? The bread flour makes it v light and gives it that amazing spongy texture
Hi
I made this recipe yesterday, the buns were hard (i dont know why) I followed exactly your ingredients except for bread flour, instead i used all purpose flour, is this the reason why buns were hard?
No, the all purpose flour still makes a spongy bread (not as well as bread but with a wonderful texture nevertheless) Possibly 2 reasons. 1) Over baking 2) The dough was not risen enough. Did your dough rise well ?
Hey,
just tried making this… i thought the liquid mixture was WAY too much for the dry ingredients… i am left with more than half of it & have no clue what to do with it
waiting to bake it (to make Vada Pav for frineds coming home to watch the match) will let you know how they turn out…
Really!?I am surprised to hear that. I have tried it so many times and also as you can see many CIY members have tried this recipe too. I have never had this issue..
How come it was too sticky to roll??
Guess the bread flour and all purpose flour make the difference..Try adding the liquid little by little next time
Hi,
Thank you so much for sharing. I preheated the oven for 10 minutes. The first batch took a long time. I waited for the buns to get a golden colour on top and it took 30 minutes. But the base was hard and black. The second batch was absolutely prefect and was done in 20 minutes. 
So how long should one keep the oven for preheating. Or was the first batch spoiled due to long time. Can you please tell me.
I made this recipe yesterday. Its really requires muscle power!
Once again thank you for sharing and there are so many beautiful recipes posted on your site, can’t wait to try them. bye.
Thank you so much for the kind words. Made my day
For the browning on top, brush the top with butter/one beaten egg. It will give it a shiny golden brown finish. The hardening of the first batch could be cos of 2 reasons – “Too much heat that the bottom cooked faster then the top”, “Baking for too long”.