Ladi Pav Recipe

This ladi pav recipe is my eggless dinner rolls that are super soft, light, and airy. You can serve them for breakfast with jam or serve them for lunch and dinner with the main course. These are perfect to serve with pav bhaji too!

Course Bread

Cuisine Indian, International

Keyword eggless dinner rolls, ladi pav

Prep Time 20

Cook Time 25

Resting time 1 30

Total Time 2 15

Servings rolls

Calories 224kcal

Ingredients

2¼ tsp Instant yeast or 21 g fresh yeast
1 tbsp Olive oil
1 tbsp Sugar
700 grams Flour Bread or all-purpose
400 ml Luke warm water

US Customary - Metric

Instructions

Yeast - In a small bowl, combine the warm water, yeast, oil, and sugar. Set aside for 5 minutes until it foams.
Pro tip - you can add instant yeast directly to the flour but this method ensures the yeast activates.
Knead - In the bowl of a stand mixer with the dough hook attachment add the flour, salt, and yeast mixture. Knead for 4 to 7 minutes on medium-low speed.
Alternatively, you can knead the dough by hand too. Start with a large mixing bowl and wooden spoon then transfer to a well-dusted work surface. Make sure to use just enough flour to knead. Adding too much flour will make dense rolls.
Prove - Spray a large bowl with oil. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.
Pro tip - you can also leave the dough in the fridge to slow rise for up to 16 hours.
Divide - Invert the dough onto a lightly dusted work surface. Divide the dough into 15 equal portions. To do this start by dividing the dough in half. Then each half into half again until you have 15 portions.
Shape - Shape each portion into a ball. To do this, hold the dough in your hand and bring all the seams under. Then, place the dough onto the work surface and roll to create a tight ball. Do this to all the 15 portions.
Pro tip - you can also make 12 larger buns or 16 small buns. These make 5 rows of 3 buns each so 5 x 3 = 15 in a 9 x 13 rectangular pan.
Prove - Lightly spray or grease a 13 x 9 rectangular pan with cooking spray or oil. Gently arrange all the dough balls into the pan. Loosely cover with plastic wrap and leave to rise for 45 to 60 minutes or until almost double in size.
Pro tip - you can also use a baking tray lined with parchment paper to make these buns.
Oven - About 20 minutes before baking preheat the oven at 400°F/200°C/Gas Mark 6
Bake - Just before baking brush the rolls with milk or cream. Then, bake on the center rack in the preheated oven for 20 to 25 minutes.
Cool - when baked let cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
Pro tip - it is important to remove the rolls from the pan quickly or the steam inside the pan can make the bottom of the buns wet.

Notes

Measure your ingredients by weight not a volume for accurate measure.
Do not be tempted to use too much extra flour. The dough must be soft, smooth, and elastic with a slight stickiness to it.
It is best to activate the yeast first that way you don't waste any ingredients.
The yeast activity in the dough is dependent on the temperature. Leave in a warm place to help the dough rise quicker or leave it in the fridge for the dough to slowly rise for hours.
In winter for a quick rise, you can leave the dough in a pressure cooker or instant pot. I prefer a warm oven.
This dough can keep kept in the fridge for up to 16 hours before shaping and baking.
You can also shape the buns and leave the baking dish with a lid in the fridge to slow proof for up to 12 hours.
When baked remove the baked rolls onto a wired rack to prevent condensation on the bottom from making the rolls soggy.

Nutrition