Pav recipe

5 from 2 votes

These pav bread rolls are soft and fluffy - perfect to serve with Indian street food favorites like pav bhaji, misal pav and vada pav. But you can also dunk them into spicy curries, tea or coffee!

Prep Time15

Cook Time22

Proofing time3

Total Time3 37

Course: Bread

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: pav rolls

Calories: 149kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large bowl or stand mixer
8 X 8 inch baking dish

Ingredients

3 cups all-purpose flour
1 ½ teaspoon active dry yeast
2 teaspoon sugar
1 teaspoon salt
1 to 1 ¼ cups soymilk (lukewarm. If soy-free, use pea milk or any non-dairy milk)
2 tablespoons avocado oil or any neutral oil (or vegan butter at room temperature)

US Customary - Metric

Instructions

Place all dry ingredients in a large bowl or in the bowl of a stand mixer: yeast, flour, sugar and salt.
Knead on medium-low speed in a stand mixer or by hand for about 3 minutes, trickling in enough milk until you have a dough that's smooth but slightly sticky.
Add the oil and continue to knead until the oil has been absorbed by the dough. This might take a couple of minutes.
Shape the dough into a smooth ball and place it in an oiled bowl, turning over once to coat the top with oil. Cover with cling wrap or a tight lid and set aside to proof in a warm spot until the dough has doubled or more.
Knead the dough slightly and divide into 12 equal-sized balls. Pull down the edges and tuck them under to form round or oval rolls.
Nestle the rolls in an oiled, 8 X 8 inch baking dish. Cover with cling wrap or a kitchen towel and set aside in a warm spot to rise for an hour.
Preheat the oven to 370 degrees F/190 degrees C.
Place the risen pav rolls in the oven and bake 22 minutes until golden brown. Cool thoroughly on a wire rack.

Notes

How to store and reheat pav

Pav can be stored at room temperature for a day, and refrigerated or frozen for longer storage. Store in the fridge in an airtight bag or container for up to a week. Freeze in a freezer-safe bag for up to four months. Thaw and warm the bread in a 350 degree F/180 degree C oven until heated through and soft again.

Nutrition