Homemade Ladi (Mumbai) Pav/ Dinner roll
Ingredients for Pav:
Maida (All
purpose flour): 3 cups + approximately ½ cup while kneading the dough later
Wheat gluten: 2 Tbsp (Picture and description is at the end of the recipe)
Melted butter: 3 Tbsp
Sugar: 1 Tbsp
Milk: 1 cup
Water: ¼ cup
Rapid dry yeast: 2 ¼ Tsp (Picture is at the end of the recipe)
Baking powder: 1 Tsp
Salt: 1 Tsp
Procedure:
Melted butter: 3 Tbsp
Sugar: 1 Tbsp
Milk: 1 cup
Water: ¼ cup
Rapid dry yeast: 2 ¼ Tsp (Picture is at the end of the recipe)
Baking powder: 1 Tsp
Salt: 1 Tsp
Procedure:
Take a
microwave safe bowl, mix milk and water in it. Put it in microwave for about 20
to 30 sec on medium high. The mixture should
not be boiling hot but just luke warm. Add sugar to the milk, stir well and
now add rapid dry yeast to this mixture and put it aside for getting it
activated. If the milk-water mixture is boiling hot then it will kill the yeast
and the pav will not rise at all.
You will need a
large bowl for kneading the dough because you will be keeping this dough in the
same bowl for rising, if the bowl is small then the dough may come out and it
will be a great mess. (I put 4-5Tbsp of olive oil in the bowl, coat the dough nicely in the oil and keep it for rising. This avoids the dough to dry while rising)
Now take maida,
wheat gluten, melted butter, baking powder & salt in a bowl and stir it
well. If the yeast is bubbling by now and has changed its color a little, put
it in dry ingredients. Stir it well with spatula. Put this mixture under a
standing mixer with a dough attachment and start the mixer on low setting
initially and when the flour is incorporated well increase the speed. If you do
not have this kind of mixer you may knead the dough either on a large cutting/
kneading board or on a clean plain surface like platform for about 10 min till
the dough is of sticky consistency. Oil the bowl properly. Put this dough in
the oiled bowl and cover it tightly with plastic or cling wrap. Keep this bowl
in dry and warm place. I usually keep it in microwave or in oven (obviously on
switched off mode) till this dough is double in size. This is your 1st
rise of the dough. Usually it takes about 2-3 hours (If you have more time you
may keep it a little longer but not more than for 4 hours).
Tip: If you feel the dough is not rising or you are in a hurry you may preheat the convection oven on 200 F and switch it off. Now your oven is enough warm and you can keep the dough bowl in it. However at this time do not cling wrap the bowl initially otherwise there will be moisture on the wrap from inside which will spoil the entire process. After an hour or so cling wrap the dough-bowl and let the magic happen J
Once the dough
is double in size, take it out on a lightly floured board. Knead it again for
about 5 min. Grease the baking tray with butter or oil. You may put an aluminum
foil in this tray and then grease it. This will avoid unwanted oil stains on
the baking pan for the future use. Now make 12 equal balls of the dough. Stretch
each dough ball and make it like a small pillow. Arrange it on the baking pan
leaving some space in between each ball. This will give enough room to the
dough balls to rise. At this time you can brush either butter, milk or egg wash
to the balls. This will give that perfect golden-brown color to the pav. Also
your pav will not be dry when baked. I sometimes use butter flavored oil spray
which is easily available in any super market. With this spray you will never
go wrong on that beautiful color once these rolls are baked. Now cling wrap the
pan again for our 2nd rise. Put this tray again in the same dry and
warm place to rise for about 2-3 hours more. The 2nd rise is equally
important as the 1st rise. If you don’t allow it to rise nicely,
they will be uncooked or mushy from inside once baked. You want that fluffy and
beautiful dinner roll/ pav. When the pav are risen nicely usually they will
come together and hug each other and that’s the indication of nicely risen pav.
Preheat the
oven on 375 F. Remove the cling wrap from the pan and bake these pav for 25-30
min or till the time you may see the nice golden-brown color on the pav (each
oven may take different time so please keep an eye on it from the 25th
min, you don’t want to over bake it). My pav are usually ready in about 30 min.
Wear oven
mittens and take out the baking tray. The beautiful aroma of this pav will fill
your kitchen. As soon as you take the pav out you may want to butter them again
which will give a nice glazy look to your pav.
Serve it potato vada (vada-pav) or make pav-bhaji or dabeli or eat it just like that. Don’t forget to enjoy these delicious pav….Happy cooking!!!!
You may find Batata/ potato Vada-pav recipe by clicking on this link.
Check the link for Dabeli by clicking here.
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| One more way to arrange the pav if you have a bigger quantity |
Note:
Substitute
for wheat gluten is plain wheat flour.
For 3 cups all-purpose flour add 3 to 4
tbsp of wheat flour however, if you are making a wheat bread then there is no
need to add wheat gluten to the recipe. I used the exact same product shown in
the link which I usually buy from Walmart and shift it to an airtight
container.
Here is the link which will show you why we use wheat gluten in any bread recipe.
http://www.thekitchn.com/vital-wheat-gluten-what-is-it-84612
