Thursday 13 April 2017

Dinner rolls| Pav

Hello every one !! Hope you all have been well.Catching the train with today's recipe.Dinner rolls or pav/pau as we call in India is a staple of every house hold.These mini,feathery bundles of joy have been my all time favourite.I still blurly remember the chaos at our local bakery for fresh out of the oven breads and dinner rolls.This is the second bread post on the blog after leopard bread which is the most popular recipe till date.Bread making isn't a cake walk- no I am not terrorising you.Baking a cake and frosting is much easier compared to bread making,well that is my opinion and I am sure with practise In Sha Allah I am gonna conquer my fear.

I have been trying ...trying and trying endlessly and finally am able to bake some decent bread that is edible.Believe me if I am telling edible I mean that .Quiet a times the bread has been solid as rock,few a times shapeless,horrendous smell and I can still go on but I am lacking adjectives to describe my epic failures.I am not trying to petrify you but encourage you not to quit.The reason for narrating my experiences is to encourage you that you are not alone,we all go through that phase.I have been there and done that .But life is all about learning from your mistakes not giving up.No book can teach you better than your own mistakes.Lastly, try your hands at bread making when you are at leisure.Bread making demands patience,time and good arm-work out.The fruit of labour is a soft,pillowy bread that can compel you to kick off the store brought ones.One thing that I have noticed is that compared to store bought bread ,which obviously is loaded with preservatives home made bread has shorter shelf life of 3-4 days.But do not worry it doesn't last that long.Just sink in the aroma wafting around the house while baking bread.

Slather it with generous butter/jam or use it for sloppy Joe's .Any way dinner rolls taste awesome.Once cooled completely store in airtight container on kitchen counter/table. 

Dinner rolls/pav/pau are yeasted bread .There are 3 types of yeast available 
  • fresh yeast 
  • active dry yeast 
  • instant yeast 

Fresh yeast is used commercially for large scale production by bakeries and has a low shelf life Active dry yeast needs proofing before using it and instant dry yeast as the name suggests doesn't need any proofing and can be directly added to flour.Yeast is a very sensitive ingredient and needs to be stored in refrigerator after opening the pack.For this recipe I have used instant dry yeast.


Recipe for dinner rolls

Preparation time:15 minutes
First proofing:1 1/2 hours
second proofing:45 minutes
baking time :20 -25 minutes
servings :12 -15 dinner rolls


  • 2 1/2 cups -all purpose flour/maida
  • 2 tbsp-milk powder / 1/2 cup milk
  • 1 cup-Luke warm water
  • 1/2 teaspoon -yeast
  • 1 table spoon- butter
  • 1 1/2 teaspoon- sugar
  • 1 teaspoon -salt
  • Milk for brushing


1.Sieve the flour and add milk powder ,salt to it.

2.To the cup of luke warm water add sugar ,butter ,yeast  stir it and add to the flour.If your butter is at room temperature you can add one by one to the flour.Just to bring butter to room temperature and uniform mixing of yeast I follow it.

3.Do not add entire water at a time .gradually start adding little by little and knead it .

4. You will be having a sticky dough initially ,but do not worry you are going right .

5. Transfer the dough to greased work surface and knead for a good 10 - 12 minutes until you end up with a non sticky soft dough.

6.Transfer the dough to greased bowl and apply oil on the dough .

7.Cover and rest it in a warm place until it doubles.If the climate is warm/hot it is done in 1 hour or else it may take up to 1 1/2 hour.

8.Once the dough is doubled remove it on the counter top and punch down and knead for
2 -3 minutes .

9.Grease and dust a square pan /round tin/bread tin .

10.Roll the dough in to a log and cut into pieces of equal size .

11.Shape into roundels and place in the tin leaving some gap between the rolls.

12.Cover and allow the rolls to double in size .

13. Brush the rolls with milk and bake in a preheated oven at 180 c for 20 - 25 minutes.

14. Cool on a wire rack to room temperature . 

15 Serve it with a soup for dinner or for breakfast with jam /butter.


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