Whether you call them Pav or Pull-apart Rolls, you could use them to mop up a teekhi bhaji (spicy curried veggie)or dunk torn chunks into a meaty stew, you could slit and char them on a tava (griddle) slicked with Amul butter (India’s favorite butter) or just let them tumble over from pan to basket.
Puffy, tender, buttery, these are the buns we grew up munching and we sure are Bonkers over Buns.
Pull-apart Pav Buns
1 Cup warm milk – preferably whole milk (approx)
2½ Teaspoons active dry yeast
2 Tablespoons sugar
3 Cups bread flour (substitute all-purpose flour if needed)
3 Tablespoons butter, melted
1½ Teaspoons salt
Dissolve the sugar and the active dry yeast in the warm milk and wait for it to froth up. Combine with the flour, butter and salt in a large bowl, and mix well with a sturdy wooden spoon. Cover the shaggy mass and allow it to rest for 15 minutes, and then knead for about 10 minutes, folding the dough over and pushing away until it is smooth and supple. Add in a little more milk or flour as needed. Tho dough will be very soft and slightly sticky. Roll the dough into a ball, place in a lightly greased bowl, cover with a kitchen towel and let it rise in a warm environment until puffy and doubled, about an hour.
Gently deflate the dough, and divide it into 4 parts. Keeping the rest of the dough covered, divide each part into 5 pieces, roll each into a ball, stretching the dough and tucking at the bottom to achieve a smooth and taut top. Lay the rolls in neat rows on a greased or parchment-lined baking sheet or in 2 cake pans, about an inch apart. Cover with greased plastic wrap, and leave to rise for about 45 minutes in a warm place, until they are quite puffy and touching each other.
Meanwhile preheat the oven to 375°F. Brush the buns with milk or an egg-wash. Bake the buns for 12 to 15 minutes, or until lightly browned. Do not over-bake. Transfer immediately to a cooling rack or else the bottoms will start ‘sweating’ and become soggy. Eat while still warm. If you would like to slit them and toast, do wait till they have completely cooled down before slicing in.
Find more Indian-inspired recipes using everyday ingredients in our new eBook – MANGO MASALA: 60 Indian Recipes From Your Local Supermarket..now available on Amazon.com.
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