Bakery-Style Soft Pav (Indian Bread Rolls)

Ingredients

• 500 g All‑Purpose Flour (sifted)
• 5 g Salt (fine sea salt)
• 25 g Granulated Sugar
• 3 g Bread Improver Powder (helps achieve bakery‑like volume)
• 15 g Active Dry Yeast (fine granules, proofed in warm water)
• 250 ml Warm Water (around 38‑40 °C, not boiling)
• 25 g Vegetable Oil (neutral oil, added gradually)
• 2 pcs Eggs (room temperature; optional for richer dough)
• 20 g Unsalted Butter (melted, for brushing baked pav)
• 30 ml Milk (mixed with egg white for egg wash; optional)
• 1 pcs Egg White (for egg wash; optional)

Instructions

1. Measure Dry Ingredients

   Weigh 500 g all‑purpose flour, 5 g salt, 25 g sugar, 3 g bread improver, and 15 g active dry yeast into a large mixing bowl.

   Time: PT5M

2. Prepare Warm Water

   Heat 250 ml water to about 38‑40 °C (warm to the touch, not hot) and pour it over the yeast. Stir gently and let sit 2‑3 minutes until frothy.

   Time: PT5M

   Temperature: 38‑40°C

3. Combine Wet and Dry, Add Oil & Eggs

   Using the mixer on low speed, add the yeast‑water mixture to the dry ingredients. Drizzle in 25 g oil while the mixer runs. Add the two room‑temperature eggs and continue mixing on medium speed for about 8‑10 minutes until a smooth, elastic dough forms.

   Time: PT10M

4. First Proof (Bulk Fermentation)

   Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for 30 minutes, or until it has roughly doubled in volume.

   Time: PT30M

5. Fold and Second Proof

   Turn the dough onto a lightly oiled surface, perform a gentle fold (pull‑and‑fold) a few times to develop gluten, then return it to the greased bowl. Cover again and let rest for another 30 minutes.

   Time: PT30M

6. Shape Pav Balls

   Divide the dough into 12 equal portions (about 75 g each). Shape each portion into a smooth ball by rolling it on the countertop with cupped hands.

   Time: PT10M

7. Second Proof After Shaping

   Place the balls on a greased baking tray, leaving a small gap. Cover with a clean kitchen towel and let them proof for 15 minutes, until they look puffy.

   Time: PT15M

8. Egg Wash (Optional)

   Whisk 1 egg white with 30 ml milk. Brush the tops of the risen balls lightly with the wash for a glossy crust.

   Time: PT5M

9. Preheat Oven

   Preheat a conventional oven to 250 °C (482 °F).

   Time: PT10M

   Temperature: 250°C

10. Initial High‑Heat Bake

    Place the tray in the oven and bake for 10 minutes at 250 °C. This gives the pav an initial “spring” and a golden top.

    Time: PT10M

    Temperature: 250°C

11. Reduce Heat and Finish Baking

    Lower the oven temperature to 180 °C (356 °F) and continue baking for another 20 minutes, until the pav are uniformly golden and sound hollow when tapped.

    Time: PT20M

    Temperature: 180°C

12. Butter Brush & Cool

    Remove the pav from the oven, brush the tops with 20 g melted unsalted butter. Transfer to a wire rack and let cool for 10 minutes.

    Time: PT10M

13. Store or Serve

    If not serving immediately, cover the cooled pav with a clean cloth, place them in a large zip‑lock bag, and store at room temperature for up to 4 hours or refrigerate for up to 2 days. For next‑day use, keep them sealed in a plastic bag and re‑heat briefly in a 180 °C oven for 5 minutes.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

30 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑Purpose Flour: Bread flour, Whole‑wheat flour (use 10% less water)
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Granulated Sugar: Honey (use 20 g)
• Instead of Bread Improver Powder: Vital wheat gluten (1 g)
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Warm Water: Milk (adds richness)
• Instead of Vegetable Oil: Melted butter (same amount)
• Instead of Eggs: Egg substitute (2 tbsp each)
• Instead of Unsalted Butter: Melted ghee
• Instead of Milk: Water
• Instead of Egg White: Milk only (no wash)

Equipment Needed

• Kitchen Scale
• Mixing Bowl
• Hand Mixer or Stand Mixer with Dough Hook
• Spatula
• Plastic Wrap or Damp Cloth
• Baking Tray
• Pastry Brush
• Oven
• Clean Kitchen Towel or Large Cloth

Critical Steps — Do Not Skip

• Activating yeast in correctly warm water (38‑40 °C).
• Kneading until the dough is smooth and elastic.
• First and second proofing periods – dough must double in size.
• High‑heat initial bake at 250 °C for a good oven spring.
• Gentle butter brushing after baking to keep crust soft.

Chef Tips from the Video

• Use a kitchen scale for all measurements – it guarantees consistent results.
• A quick “window‑pane” test (stretch a small piece of dough thin enough to see light through) confirms proper gluten development.
• For extra softness, replace half the oil with melted butter in the dough.

Troubleshooting

Storage

Refrigerator: Place cooled pav in an airtight bag; keep for up to 2 days.

Freezer: Wrap each pav tightly in foil then a zip‑lock bag; freeze up to 1 month. Thaw at room temperature and re‑heat.

Room temperature: Cover with a cloth and store in a sealed container for up to 4 hours.

Make-Ahead Tips

• After shaping the balls, you can refrigerate them uncovered for up to 12 hours; bake directly from the fridge (add 5‑7 minutes to bake time).
• For next‑day use, bake the pav, cool, then store sealed in a plastic bag; re‑heat briefly before serving.
• The dough can be prepared the night before, kept in the fridge after the first proof, and shaped in the morning.

Frequently Asked Questions