Mar 13

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Pav Bread – Indian Dinner Rolls

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Pav is an Indian bread which is used in making many street foods such as daabeli, pav bhaji, vada pav and many more. This is super soft and spongy and will melt in your mouth when you make it in your home the right way.






Makes -9 pavs

  • All Purpose Flour/ Maida – 3 Cups
  • Salt – to taste
  • Sugar – 2- 3 Tbsp or to taste
  • Dry active yeast – 7 gms or 1 sachet
  • Warm Milk – 1 1/4 to 1 1/2 cups
  • Warm Water – 2 Tbsp
  • Unsalted Butter melted – 1 1/2 Tbsp
  • Milk – for brushing


Proof the yeast:

  • In a bowl add in warm water, sugar and mix in the yeast rest it covered in warm place until it foams up.
  • If the mixture is foamy then the yeast is alive and active. Add in the salt and stir in.
  • Now add in the yeast mixture and milk gradually and make a sticky dough.
  • Knead it for couple of mins. Then incorporate butter and knead for 10 mins until the doughis silky smooth and springs back on touch.
  • Coat the dough with 1 tsp of butter and keep it covered and leave it in warm place until the dough doubles in volume.
  • Then punch it down and divide the dough into 9 equal portions and shape them in smooth and round balls and place it on a greased 8 inch square baking dish. Cover this with kitchen towel or any cling wrap and allow it to double in its volume. This may take 1 to 1 1/2 hrs.
  • Brush the pav with milk. Preheat your oven to 400 F or 200 C and bake for 17 to 20 mins or until the top is golden. Brush with butter immediately after they are out from the oven. Serve with milk or any bhaji.


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  1. vidhya

    Hi Sruthi,
    i tried pav buns from your space. The outer crust turned out to be hard and buns were dense.. i used fast acting yeast.so didnt proof. added directly to flour. where have i gone wrong? Any suggestions

    Thank you

    1. admin

      Yeast should be activated and prooved properly. Always activate the yeast and then use in making any bread recipe.

  2. ramya

    Hi Sruthi,

    I am follower of your blog.I have tried pav recipe which you have posted.
    I got crispy and little bit hard pav ddnt get smooth floppy pav.

    I have kept the dough for nearly two hours( covered with plastic sheet) to rise after two it has doubled its volume ,then I made small small sized ball kept it for one hour, again size became doubled.I baked the pav for 30 minutes about 375F.

    Can you please suggest me what are mistake which I have done?

    Thank you

    1. admin

      Hi Ramya,

      As the ovens differ I recommend you to check more often for the doneness of the Pav to make sure not to over bake them.
      Try to knead the dough well so that more gluten forms and results in soft bread. One can add some milk powder to make a soft pav.
      I hope these tips come handy for you. Happy Cooking!

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