Eggless Ladi Pav Buns | Dinner Rolls
600g all-purpose flour
2 1/2 tbsp yeast
1 tsp salt
1 tbsp sugar
6 tbsp melted butter (+2 tbsp melted butter)
1 1/2 cups warm milk (+2 tbsp milk)
In a large bowl combine flour, yeast, salt, sugar and mix.
Add butter and milk mix until a ball of dough is formed and also the dough should be sticky and soft.
Transfer the dough into a greased bowl and cover,
Let the dough rise for an hour at room temperature.
After an hour lightly punch and then transfer the dough onto a floured surface.
Roll and divide the dough into 16 pieces or weigh them to keep the same size.
Roll them all out and place them onto greased baking tray and cover.
Let them rise for 30 more minutes at the room temperature and then
brush with some milk.
In a preheated oven, bake at 180°C for 12 to 15 minutes or until golden brown.
Immediately brush the pav/rolls with some melted butter to get the shine.
Serve immediately with bhaaji or store cooled rolls in a plastic bag for up to 4 days, microwave for 30 seconds before serving.
Note: Adding 1 egg to this recipe makes the pav/dinner rolls more soft and fluffy.