Eggless Ladi Pav Buns Recipe – Feather Soft / Dinner Rolls| Eggless Baking

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Hey ya,

Pav Buns, Ladi Pav, Dinner Rolls. Whatever you call, but making them at home is a pain isn’t it? Well, Not now..

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I’ve experimented and have got bread as hard as rock to the fluffiest-moistest-spongiest-softest ones.. Tangzhong to a recipe from a baker.. So finally, here comes my perfect eggless ladi pav buns which are feather soft! πŸ™‚

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Textie Version is what you are for? Lol, here you go!
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Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking
 
Ingredients
  • Plain Flour / Maida - 2 Cups / 250 Gms
  • Milk - ¾ Cup + 1½ Tbsp / 190 Ml
  • Salt - 1 Tsp / 5 gms
  • Butter - 4 Tsp / 20 gms
  • Milk Powder - 1½ Tbsp / 15 Gms
  • Instant Yeast - 2 Tsp / 8 gms
  • Sugar - 1 Tbsp / 15 gms
  • Milk & Butter - For Brushing
  • Maida/Flour - for dusting
  • Oil - for greasing
Instructions
  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
  4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
  5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
  6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
  7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
  8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
  9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
  10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
  11. Preheat your oven to 200C for 10 minutes.
  12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
  13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!
Β 

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Now, what are you waiting for, You’ve got the perfect recipe in hands, jump right onto your kitchen and let the pavs come out πŸ™‚

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

Β 


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153 thoughts on “Eggless Ladi Pav Buns Recipe – Feather Soft / Dinner Rolls| Eggless Baking

  1. Reply
    sadaf - May 28, 2014

    Brilliant work,You really rock brother.

  2. Reply
    sadaf - May 28, 2014

    Brilliant work,You really rock brother.

  3. Reply
    sadaf - May 28, 2014

    Brilliant work,You really rock brother.

  4. Reply
    Nimmi - May 29, 2014

    OMG Yaman, you are really amazing. You take so much of effort to make a dish completely perfect. I really appreciate that. and you have lots of patience too. After watching your video can’t wait to make ladi pav. Thank you so much Yaman for this amazing recipe. With LOL (lots of love).

    1. Reply
      Yaman Agarwal - May 29, 2014

      Thanks πŸ™‚

  5. Reply
    Nimmi - May 29, 2014

    OMG Yaman, you are really amazing. You take so much of effort to make a dish completely perfect. I really appreciate that. and you have lots of patience too. After watching your video can’t wait to make ladi pav. Thank you so much Yaman for this amazing recipe. With LOL (lots of love).

    1. Reply
      Yaman Agarwal - May 29, 2014

      Thanks πŸ™‚

  6. Reply
    Nimmi - May 29, 2014

    OMG Yaman, you are really amazing. You take so much of effort to make a dish completely perfect. I really appreciate that. and you have lots of patience too. After watching your video can’t wait to make ladi pav. Thank you so much Yaman for this amazing recipe. With LOL (lots of love).

    1. Reply
      Yaman Agarwal - May 29, 2014

      Thanks πŸ™‚

  7. Reply
    Pratiksha Jain - May 30, 2014

    Hi Chef Yaman,

    I always follow your recipes and also try them. They are wonderful. As I am Jain and we don’t use Yeast, can you please post Ladi-Pav’s recipe without yeast. It would really help me.

    Thanks

    1. Reply
      Yaman Agarwal - May 31, 2014

      Thanks πŸ™‚

      I would say, I will try.. Getting the same texture is quite difficult.. But i will try πŸ™‚

  8. Reply
    Pratiksha Jain - May 30, 2014

    Hi Chef Yaman,

    I always follow your recipes and also try them. They are wonderful. As I am Jain and we don’t use Yeast, can you please post Ladi-Pav’s recipe without yeast. It would really help me.

    Thanks

    1. Reply
      Yaman Agarwal - May 31, 2014

      Thanks πŸ™‚

      I would say, I will try.. Getting the same texture is quite difficult.. But i will try πŸ™‚

  9. Reply
    Pratiksha Jain - May 30, 2014

    Hi Chef Yaman,

    I always follow your recipes and also try them. They are wonderful. As I am Jain and we don’t use Yeast, can you please post Ladi-Pav’s recipe without yeast. It would really help me.

    Thanks

    1. Reply
      Yaman Agarwal - May 31, 2014

      Thanks πŸ™‚

      I would say, I will try.. Getting the same texture is quite difficult.. But i will try πŸ™‚

  10. Reply
    Avni - June 2, 2014

    what brand of yeast do you use?

    1. Reply
      Yaman Agarwal - June 3, 2014

      I use prestige instant yeast, which is SAF Yeast.. You can use any Instant yeast should work well πŸ™‚

  11. Reply
    Avni - June 2, 2014

    what brand of yeast do you use?

    1. Reply
      Yaman Agarwal - June 3, 2014

      I use prestige instant yeast, which is SAF Yeast.. You can use any Instant yeast should work well πŸ™‚

  12. Reply
    Avni - June 2, 2014

    what brand of yeast do you use?

    1. Reply
      Yaman Agarwal - June 3, 2014

      I use prestige instant yeast, which is SAF Yeast.. You can use any Instant yeast should work well πŸ™‚

  13. Reply
    priya - June 4, 2014

    hii chef ur receipes r always nice wanna ask u one question is cn v use dis dough to make a pizza baze???

    1. Reply
      Yaman Agarwal - June 4, 2014

      Umm.. You can but i would change my recipe a wee bit πŸ™‚

  14. Reply
    priya - June 4, 2014

    hii chef ur receipes r always nice wanna ask u one question is cn v use dis dough to make a pizza baze???

    1. Reply
      Yaman Agarwal - June 4, 2014

      Umm.. You can but i would change my recipe a wee bit πŸ™‚

  15. Reply
    priya - June 4, 2014

    hii chef ur receipes r always nice wanna ask u one question is cn v use dis dough to make a pizza baze???

    1. Reply
      Yaman Agarwal - June 4, 2014

      Umm.. You can but i would change my recipe a wee bit πŸ™‚

  16. Reply
    Nimmi - June 9, 2014

    Hello Yaman, I can’t find Instant yeast anywhere in Navi Mumbai. I could only get Active dry yeast, How do i use this? Quantity compared to instant yeast? pls reply. Thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie,

      I believe Instant Yeast is pretty easily available there.. Have you checked Arife Stores?

      If you have a good Active Dry then, add 3 tsp, that shall be good! πŸ™‚

  17. Reply
    Nimmi - June 9, 2014

    Hello Yaman, I can’t find Instant yeast anywhere in Navi Mumbai. I could only get Active dry yeast, How do i use this? Quantity compared to instant yeast? pls reply. Thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie,

      I believe Instant Yeast is pretty easily available there.. Have you checked Arife Stores?

      If you have a good Active Dry then, add 3 tsp, that shall be good! πŸ™‚

  18. Reply
    Nimmi - June 9, 2014

    Hello Yaman, I can’t find Instant yeast anywhere in Navi Mumbai. I could only get Active dry yeast, How do i use this? Quantity compared to instant yeast? pls reply. Thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie,

      I believe Instant Yeast is pretty easily available there.. Have you checked Arife Stores?

      If you have a good Active Dry then, add 3 tsp, that shall be good! πŸ™‚

  19. Reply
    keyuri - June 12, 2014

    Great work. i love all your recipes…this one is amazing…i will definitely try this at home. hope it turns out well. usually i am not good at baking and with yeast….! fingers crossed….:) keep up the good work and keep posting….

    1. Reply
      Yaman Agarwal - June 25, 2014

      All the best πŸ™‚

  20. Reply
    keyuri - June 12, 2014

    Great work. i love all your recipes…this one is amazing…i will definitely try this at home. hope it turns out well. usually i am not good at baking and with yeast….! fingers crossed….:) keep up the good work and keep posting….

    1. Reply
      Yaman Agarwal - June 25, 2014

      All the best πŸ™‚

  21. Reply
    keyuri - June 12, 2014

    Great work. i love all your recipes…this one is amazing…i will definitely try this at home. hope it turns out well. usually i am not good at baking and with yeast….! fingers crossed….:) keep up the good work and keep posting….

    1. Reply
      Yaman Agarwal - June 25, 2014

      All the best πŸ™‚

  22. Reply
    Nimmi - June 13, 2014

    Yaman, I could not find instant yeast anywhere in Navi Mumbai. I could only get Active Dry yeast. How do I use this?
    What is the qty compared to instant yeast? pls reply. thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      You can add 3 tsp if you have a working and good yeast πŸ™‚ Only add the yeast mix if it froths πŸ™‚

  23. Reply
    Nimmi - June 13, 2014

    Yaman, I could not find instant yeast anywhere in Navi Mumbai. I could only get Active Dry yeast. How do I use this?
    What is the qty compared to instant yeast? pls reply. thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      You can add 3 tsp if you have a working and good yeast πŸ™‚ Only add the yeast mix if it froths πŸ™‚

  24. Reply
    Nimmi - June 13, 2014

    Yaman, I could not find instant yeast anywhere in Navi Mumbai. I could only get Active Dry yeast. How do I use this?
    What is the qty compared to instant yeast? pls reply. thanks

    1. Reply
      Yaman Agarwal - June 25, 2014

      You can add 3 tsp if you have a working and good yeast πŸ™‚ Only add the yeast mix if it froths πŸ™‚

  25. Reply
    sonu - June 19, 2014

    Hi yaman…wanted a soft pav recipe and i got to know about your blog…it looks truly amazing..i have tried lot of recipes but didnat get a perfect softness….actually today i tried your pav recipe and i used 2 cups of flour you said will weigh 250gms but when i put the 250 gms flour in the cup it was 2 and 1/4 cups..but i used only 2 cups….andi used active dry yeast…is that ok…and the flour when mixed with the ingredients was not as mushy as yours i could handle it easily didnot need much kneading…and you have mentioned to make 16 portions but i could only make 9 small portions….please please help and one last thingi have samsung tds microwave and convection model …so how long should i bake itfor on 200 cbecause i dont have any rack…please help

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie

      2 1/4 cup flour = 250 gms? Something wrong either with your weight scale or the cups. Your cups are weighing 110-112 grams of flour per cup.. Standard is 125 grams or sometimes 130.. Then the dough was not sticky/mushy which means moisture was less, how did you measure the liquid? The liquid was less.. 9 Portions of how much grams each?

      Regards micro-convection, use a small stand/rack like the one i use in cooker recipes or the grill stand otherwise the pavs wont cook from bottom.. Baking time would be the same just 2-3 mins up or down..

  26. Reply
    sonu - June 19, 2014

    Hi yaman…wanted a soft pav recipe and i got to know about your blog…it looks truly amazing..i have tried lot of recipes but didnat get a perfect softness….actually today i tried your pav recipe and i used 2 cups of flour you said will weigh 250gms but when i put the 250 gms flour in the cup it was 2 and 1/4 cups..but i used only 2 cups….andi used active dry yeast…is that ok…and the flour when mixed with the ingredients was not as mushy as yours i could handle it easily didnot need much kneading…and you have mentioned to make 16 portions but i could only make 9 small portions….please please help and one last thingi have samsung tds microwave and convection model …so how long should i bake itfor on 200 cbecause i dont have any rack…please help

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie

      2 1/4 cup flour = 250 gms? Something wrong either with your weight scale or the cups. Your cups are weighing 110-112 grams of flour per cup.. Standard is 125 grams or sometimes 130.. Then the dough was not sticky/mushy which means moisture was less, how did you measure the liquid? The liquid was less.. 9 Portions of how much grams each?

      Regards micro-convection, use a small stand/rack like the one i use in cooker recipes or the grill stand otherwise the pavs wont cook from bottom.. Baking time would be the same just 2-3 mins up or down..

  27. Reply
    sonu - June 19, 2014

    Hi yaman…wanted a soft pav recipe and i got to know about your blog…it looks truly amazing..i have tried lot of recipes but didnat get a perfect softness….actually today i tried your pav recipe and i used 2 cups of flour you said will weigh 250gms but when i put the 250 gms flour in the cup it was 2 and 1/4 cups..but i used only 2 cups….andi used active dry yeast…is that ok…and the flour when mixed with the ingredients was not as mushy as yours i could handle it easily didnot need much kneading…and you have mentioned to make 16 portions but i could only make 9 small portions….please please help and one last thingi have samsung tds microwave and convection model …so how long should i bake itfor on 200 cbecause i dont have any rack…please help

    1. Reply
      Yaman Agarwal - June 25, 2014

      Hie

      2 1/4 cup flour = 250 gms? Something wrong either with your weight scale or the cups. Your cups are weighing 110-112 grams of flour per cup.. Standard is 125 grams or sometimes 130.. Then the dough was not sticky/mushy which means moisture was less, how did you measure the liquid? The liquid was less.. 9 Portions of how much grams each?

      Regards micro-convection, use a small stand/rack like the one i use in cooker recipes or the grill stand otherwise the pavs wont cook from bottom.. Baking time would be the same just 2-3 mins up or down..

  28. Reply
    Sonu - June 26, 2014

    Hello yaman…I put the flour into the cup till the brim and then level it with a knife and with the liquids I fill it in the same cups till the brim…of the cup…so if I use 250 gms of flour…it should be 190ml of milk….and 2 tsp of instant dry yeast…I use the Gloripan brand of instant dry yeast….thanx yaman for your help…and yaman one more request…please post the recipes for dal fry Resturant type…masala rice…and soft soft sweet buns….please I am a great fan of your cooking and the recipes …

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm.. Cool! Thanks πŸ™‚

  29. Reply
    Sonu - June 26, 2014

    Hello yaman…I put the flour into the cup till the brim and then level it with a knife and with the liquids I fill it in the same cups till the brim…of the cup…so if I use 250 gms of flour…it should be 190ml of milk….and 2 tsp of instant dry yeast…I use the Gloripan brand of instant dry yeast….thanx yaman for your help…and yaman one more request…please post the recipes for dal fry Resturant type…masala rice…and soft soft sweet buns….please I am a great fan of your cooking and the recipes …

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm.. Cool! Thanks πŸ™‚

  30. Reply
    Sonu - June 26, 2014

    Hello yaman…I put the flour into the cup till the brim and then level it with a knife and with the liquids I fill it in the same cups till the brim…of the cup…so if I use 250 gms of flour…it should be 190ml of milk….and 2 tsp of instant dry yeast…I use the Gloripan brand of instant dry yeast….thanx yaman for your help…and yaman one more request…please post the recipes for dal fry Resturant type…masala rice…and soft soft sweet buns….please I am a great fan of your cooking and the recipes …

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm.. Cool! Thanks πŸ™‚

  31. Reply
    Stuti - June 27, 2014

    Hey can I use bakers yeast instead and how does the recipe differ in that case?

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm, Which one are you using? Compressed Fresh Yeast/Cake Like or the Dried or Active Dry or Instant?

      1. Reply
        Stuti - June 30, 2014

        Hey.. I used cake yeast.. The baker from which I got it gave me the quantity required for 250 gm of maida. But my pav turned very crispy on the top. I use LG oven (the one with all functions. and baked for 200 deg. for 15 mins on the small stand that comes with it.) They rose well, just very crispy on top. Can you suggest what went wrong. Thanks.

        1. Reply
          Yaman Agarwal - July 2, 2014

          Are the rods in your microwave on the top? If that then it means the pavs baked too much frm top..

          For next time, you can brush well with milk before baking, then apply butter as soon as baked and then, roll the pav in a damp muslin cloth. The steam will make the crust super soft! πŸ™‚

  32. Reply
    Stuti - June 27, 2014

    Hey can I use bakers yeast instead and how does the recipe differ in that case?

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm, Which one are you using? Compressed Fresh Yeast/Cake Like or the Dried or Active Dry or Instant?

      1. Reply
        Stuti - June 30, 2014

        Hey.. I used cake yeast.. The baker from which I got it gave me the quantity required for 250 gm of maida. But my pav turned very crispy on the top. I use LG oven (the one with all functions. and baked for 200 deg. for 15 mins on the small stand that comes with it.) They rose well, just very crispy on top. Can you suggest what went wrong. Thanks.

        1. Reply
          Yaman Agarwal - July 2, 2014

          Are the rods in your microwave on the top? If that then it means the pavs baked too much frm top..

          For next time, you can brush well with milk before baking, then apply butter as soon as baked and then, roll the pav in a damp muslin cloth. The steam will make the crust super soft! πŸ™‚

  33. Reply
    Stuti - June 27, 2014

    Hey can I use bakers yeast instead and how does the recipe differ in that case?

    1. Reply
      Yaman Agarwal - June 28, 2014

      Hmm, Which one are you using? Compressed Fresh Yeast/Cake Like or the Dried or Active Dry or Instant?

      1. Reply
        Stuti - June 30, 2014

        Hey.. I used cake yeast.. The baker from which I got it gave me the quantity required for 250 gm of maida. But my pav turned very crispy on the top. I use LG oven (the one with all functions. and baked for 200 deg. for 15 mins on the small stand that comes with it.) They rose well, just very crispy on top. Can you suggest what went wrong. Thanks.

        1. Reply
          Yaman Agarwal - July 2, 2014

          Are the rods in your microwave on the top? If that then it means the pavs baked too much frm top..

          For next time, you can brush well with milk before baking, then apply butter as soon as baked and then, roll the pav in a damp muslin cloth. The steam will make the crust super soft! πŸ™‚

  34. Reply
    Diljinder - August 20, 2014

    Hello, the recipe looks awesome.

    Could you please tell me the alternative for milk powder as it is not easily available where i live.

    Thank you

    1. Reply
      Yaman - September 12, 2014

      You can skip the milk powder πŸ™‚ Though, using milk instead of water is also an option but it can be dense that way.

  35. Reply
    Diljinder - August 20, 2014

    Hello, the recipe looks awesome.

    Could you please tell me the alternative for milk powder as it is not easily available where i live.

    Thank you

    1. Reply
      Yaman - September 12, 2014

      You can skip the milk powder πŸ™‚ Though, using milk instead of water is also an option but it can be dense that way.

  36. Reply
    Diljinder - August 20, 2014

    Hello, the recipe looks awesome.

    Could you please tell me the alternative for milk powder as it is not easily available where i live.

    Thank you

    1. Reply
      Yaman - September 12, 2014

      You can skip the milk powder πŸ™‚ Though, using milk instead of water is also an option but it can be dense that way.

  37. Reply
    MM - September 5, 2014

    Hello Chef! Thank you for this perfect recipe. It was the first time I made this kind of little breads and they were exactly as yours. Go on with your videos, they are so useful and pleasant and funny at time!

    1. Reply
      Yaman - September 12, 2014

      Happy to hear that πŸ™‚

  38. Reply
    MM - September 5, 2014

    Hello Chef! Thank you for this perfect recipe. It was the first time I made this kind of little breads and they were exactly as yours. Go on with your videos, they are so useful and pleasant and funny at time!

    1. Reply
      Yaman - September 12, 2014

      Happy to hear that πŸ™‚

  39. Reply
    MM - September 5, 2014

    Hello Chef! Thank you for this perfect recipe. It was the first time I made this kind of little breads and they were exactly as yours. Go on with your videos, they are so useful and pleasant and funny at time!

    1. Reply
      Yaman - September 12, 2014

      Happy to hear that πŸ™‚

  40. Reply
    reena - September 8, 2014

    Can u tell me proportion of fresh yeast , sugar n salt for ur same recipe of buns ….thanks Yaman ….

    1. Reply
      Yaman - September 12, 2014

      Everything remains the same, just add 12 grams of fresh yeast. πŸ™‚

  41. Reply
    reena - September 8, 2014

    Can u tell me proportion of fresh yeast , sugar n salt for ur same recipe of buns ….thanks Yaman ….

    1. Reply
      Yaman - September 12, 2014

      Everything remains the same, just add 12 grams of fresh yeast. πŸ™‚

  42. Reply
    reena - September 8, 2014

    Can u tell me proportion of fresh yeast , sugar n salt for ur same recipe of buns ….thanks Yaman ….

    1. Reply
      Yaman - September 12, 2014

      Everything remains the same, just add 12 grams of fresh yeast. πŸ™‚

  43. Reply
    Vidushi - September 13, 2014

    Hi …I tried these today ….took 2 cup maida and 190 ml milk..yeast was ok as per my understanding …but milk was very less for the maida…I did not get that runny dough like you ….please tell what I did wrong.

    1. Reply
      Yaman - September 16, 2014

      It depends upon the flour’s ability to soak, humid and climate reasons. Always add more liquid and make it sticky and runny if it isn’t πŸ™‚

  44. Reply
    Vidushi - September 13, 2014

    Hi …I tried these today ….took 2 cup maida and 190 ml milk..yeast was ok as per my understanding …but milk was very less for the maida…I did not get that runny dough like you ….please tell what I did wrong.

    1. Reply
      Yaman - September 16, 2014

      It depends upon the flour’s ability to soak, humid and climate reasons. Always add more liquid and make it sticky and runny if it isn’t πŸ™‚

  45. Reply
    Vidushi - September 13, 2014

    Hi …I tried these today ….took 2 cup maida and 190 ml milk..yeast was ok as per my understanding …but milk was very less for the maida…I did not get that runny dough like you ….please tell what I did wrong.

    1. Reply
      Yaman - September 16, 2014

      It depends upon the flour’s ability to soak, humid and climate reasons. Always add more liquid and make it sticky and runny if it isn’t πŸ™‚

  46. Reply
    Frank - September 16, 2014

    Hi Yaman,

    Please advise can I replace bread flour with plain flour.

    Thanks

    1. Reply
      Yaman - September 16, 2014

      Definitely. πŸ™‚

  47. Reply
    Frank - September 16, 2014

    Hi Yaman,

    Please advise can I replace bread flour with plain flour.

    Thanks

    1. Reply
      Yaman - September 16, 2014

      Definitely. πŸ™‚

  48. Reply
    Frank - September 16, 2014

    Hi Yaman,

    Please advise can I replace bread flour with plain flour.

    Thanks

    1. Reply
      Yaman - September 16, 2014

      Definitely. πŸ™‚

  49. Reply
    Parker s. - September 22, 2014

    Hi Yaman
    Had written you long mail but didnot gone through so writing short.
    Amazing ,accurate ,great easy ,reciepe to a delicious soft pav .many thanks for that .how to make it crispier?
    Can you please write me ,a brun pav , ” kadak pav ” version .&
    French chocolate Eclaires & Brioche reciepe?
    Many Thanks
    S. Parker

    1. Reply
      Yaman - October 1, 2014

      Thanks, I’d try to make these πŸ™‚

  50. Reply
    Parker s. - September 22, 2014

    Hi Yaman
    Had written you long mail but didnot gone through so writing short.
    Amazing ,accurate ,great easy ,reciepe to a delicious soft pav .many thanks for that .how to make it crispier?
    Can you please write me ,a brun pav , ” kadak pav ” version .&
    French chocolate Eclaires & Brioche reciepe?
    Many Thanks
    S. Parker

    1. Reply
      Yaman - October 1, 2014

      Thanks, I’d try to make these πŸ™‚

  51. Reply
    Parker s. - September 22, 2014

    Hi Yaman
    Had written you long mail but didnot gone through so writing short.
    Amazing ,accurate ,great easy ,reciepe to a delicious soft pav .many thanks for that .how to make it crispier?
    Can you please write me ,a brun pav , ” kadak pav ” version .&
    French chocolate Eclaires & Brioche reciepe?
    Many Thanks
    S. Parker

    1. Reply
      Yaman - October 1, 2014

      Thanks, I’d try to make these πŸ™‚

  52. Reply
    Deepti - October 30, 2014

    Hi

    I followed your exact recpie. I use King Arthur all purpose flour and active dry yeast. The milk mix was frothy, the dough was sticky too, but the buns were tough on the top. I got the spring action on the buns, but they were not as soft as yours . I baked them at 350 deg F on a pre heated oven. What could have gone wrong?

    1. Reply
      Deepti - October 30, 2014

      Forgot to add this – I put the flour in a food processor and kneaded for 10 min. It was not as sticky as in your video though. So I added more milk. about 2 tbl spn more milk

    2. Reply
      Yaman - November 26, 2014

      Hmm.. Everything was well, just that they weren’t soft and were tough on top? By tough, do you mean chewy kind of? If so, please change the flour and try..

      Otherwise, I’d suggest to try making them again, but knead by hand and add more milk if it is sticky and kind of paste at first. Then after baking coat the top with butter, then if you feel they are not soft and kind of firm.. Take a knife and take the ladi out. Take a towel or some sort of kitchen towel(Not Paper kind, cloth one), wet it and roll the ladi in that.. The steam would build and would make them even softer πŸ™‚

  53. Reply
    Deepti - October 30, 2014

    Hi

    I followed your exact recpie. I use King Arthur all purpose flour and active dry yeast. The milk mix was frothy, the dough was sticky too, but the buns were tough on the top. I got the spring action on the buns, but they were not as soft as yours . I baked them at 350 deg F on a pre heated oven. What could have gone wrong?

    1. Reply
      Deepti - October 30, 2014

      Forgot to add this – I put the flour in a food processor and kneaded for 10 min. It was not as sticky as in your video though. So I added more milk. about 2 tbl spn more milk

    2. Reply
      Yaman - November 26, 2014

      Hmm.. Everything was well, just that they weren’t soft and were tough on top? By tough, do you mean chewy kind of? If so, please change the flour and try..

      Otherwise, I’d suggest to try making them again, but knead by hand and add more milk if it is sticky and kind of paste at first. Then after baking coat the top with butter, then if you feel they are not soft and kind of firm.. Take a knife and take the ladi out. Take a towel or some sort of kitchen towel(Not Paper kind, cloth one), wet it and roll the ladi in that.. The steam would build and would make them even softer πŸ™‚

  54. Reply
    Deepti - October 30, 2014

    Hi

    I followed your exact recpie. I use King Arthur all purpose flour and active dry yeast. The milk mix was frothy, the dough was sticky too, but the buns were tough on the top. I got the spring action on the buns, but they were not as soft as yours . I baked them at 350 deg F on a pre heated oven. What could have gone wrong?

    1. Reply
      Deepti - October 30, 2014

      Forgot to add this – I put the flour in a food processor and kneaded for 10 min. It was not as sticky as in your video though. So I added more milk. about 2 tbl spn more milk

    2. Reply
      Yaman - November 26, 2014

      Hmm.. Everything was well, just that they weren’t soft and were tough on top? By tough, do you mean chewy kind of? If so, please change the flour and try..

      Otherwise, I’d suggest to try making them again, but knead by hand and add more milk if it is sticky and kind of paste at first. Then after baking coat the top with butter, then if you feel they are not soft and kind of firm.. Take a knife and take the ladi out. Take a towel or some sort of kitchen towel(Not Paper kind, cloth one), wet it and roll the ladi in that.. The steam would build and would make them even softer πŸ™‚

  55. Reply
    Etty - October 30, 2014

    Wow , you are amazing. can I use a mixer instead of kneading for 15 minutes ?

    1. Reply
      Yaman - November 26, 2014

      Thanks.
      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  56. Reply
    Etty - October 30, 2014

    Wow , you are amazing. can I use a mixer instead of kneading for 15 minutes ?

    1. Reply
      Yaman - November 26, 2014

      Thanks.
      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  57. Reply
    Etty - October 30, 2014

    Wow , you are amazing. can I use a mixer instead of kneading for 15 minutes ?

    1. Reply
      Yaman - November 26, 2014

      Thanks.
      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  58. Reply
    Deepti - October 30, 2014

    Hi

    I had posted a question yesterday. It is deleted now πŸ™
    I am in the USA and use King Arthur All Purpose flour. I followed all the steps to the core, but my buns did not turn out like yours. I used a food processor to knead. Can you please help?

    1. Reply
      Yaman - November 26, 2014

      Hello,

      Which question are you talking about? We do not delete any comment, unless it is a spam. All the comments are approved and replied by me. I’m replying to the comments now and it shall be down the list πŸ™‚

      Hmm.. First of all, as you’re in USA so the lack of Good Yeast isn’t there. I’d like to know what was the problem with that? Did you use Rapid Rise Yeast? This recipe calls for that. On the kneading part, it is an essential step and I’d strongly recommend to use hands.. Effort pays, as people say.. The kneading must not have been done well i feel!

  59. Reply
    Deepti - October 30, 2014

    Hi

    I had posted a question yesterday. It is deleted now πŸ™
    I am in the USA and use King Arthur All Purpose flour. I followed all the steps to the core, but my buns did not turn out like yours. I used a food processor to knead. Can you please help?

    1. Reply
      Yaman - November 26, 2014

      Hello,

      Which question are you talking about? We do not delete any comment, unless it is a spam. All the comments are approved and replied by me. I’m replying to the comments now and it shall be down the list πŸ™‚

      Hmm.. First of all, as you’re in USA so the lack of Good Yeast isn’t there. I’d like to know what was the problem with that? Did you use Rapid Rise Yeast? This recipe calls for that. On the kneading part, it is an essential step and I’d strongly recommend to use hands.. Effort pays, as people say.. The kneading must not have been done well i feel!

  60. Reply
    Deepti - October 30, 2014

    Hi

    I had posted a question yesterday. It is deleted now πŸ™
    I am in the USA and use King Arthur All Purpose flour. I followed all the steps to the core, but my buns did not turn out like yours. I used a food processor to knead. Can you please help?

    1. Reply
      Yaman - November 26, 2014

      Hello,

      Which question are you talking about? We do not delete any comment, unless it is a spam. All the comments are approved and replied by me. I’m replying to the comments now and it shall be down the list πŸ™‚

      Hmm.. First of all, as you’re in USA so the lack of Good Yeast isn’t there. I’d like to know what was the problem with that? Did you use Rapid Rise Yeast? This recipe calls for that. On the kneading part, it is an essential step and I’d strongly recommend to use hands.. Effort pays, as people say.. The kneading must not have been done well i feel!

  61. Reply
    Devasena Sistu - November 4, 2014

    Hello,

    The video for the above recipe of “Ladi Paav” mentions, 3 times rising, but the text version, does not call it out…
    which one do I consider… as I’ve been meaning make these “Ladi Paav” at home for quite some time… and actually like the outcome on the video.

    Thanking in anticipation.
    Devasena.

    1. Reply
      Yaman - November 26, 2014

      Hello,

      The video does NOT mention “three times rising”, rather it means it has risen well and looks like it has tripled in volume. You just want to proof the dough once until atleast doubled in volume and then shape and proof. Then bake πŸ™‚ Do try the recipe, and let me know how it went πŸ™‚

  62. Reply
    Devasena Sistu - November 4, 2014

    Hello,

    The video for the above recipe of “Ladi Paav” mentions, 3 times rising, but the text version, does not call it out…
    which one do I consider… as I’ve been meaning make these “Ladi Paav” at home for quite some time… and actually like the outcome on the video.

    Thanking in anticipation.
    Devasena.

    1. Reply
      Yaman - November 26, 2014

      Hello,

      The video does NOT mention “three times rising”, rather it means it has risen well and looks like it has tripled in volume. You just want to proof the dough once until atleast doubled in volume and then shape and proof. Then bake πŸ™‚ Do try the recipe, and let me know how it went πŸ™‚

  63. Reply
    Devasena Sistu - November 4, 2014

    Hello,

    The video for the above recipe of “Ladi Paav” mentions, 3 times rising, but the text version, does not call it out…
    which one do I consider… as I’ve been meaning make these “Ladi Paav” at home for quite some time… and actually like the outcome on the video.

    Thanking in anticipation.
    Devasena.

    1. Reply
      Yaman - November 26, 2014

      Hello,

      The video does NOT mention “three times rising”, rather it means it has risen well and looks like it has tripled in volume. You just want to proof the dough once until atleast doubled in volume and then shape and proof. Then bake πŸ™‚ Do try the recipe, and let me know how it went πŸ™‚

  64. Reply
    Devasena Sistu - November 5, 2014

    Hello,

    For the recipe, as given above, I would like to use a electric hand held mixer with dough kneading attachment… Please, let me know for how long will have knead… with the mixer, to get the same effect of 15 mins of kneading by hand.

    Do let me know if you anticipate, the results to vary.

    Thanking in anticipation.

    1. Reply
      Yaman - November 26, 2014

      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, these hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  65. Reply
    Devasena Sistu - November 5, 2014

    Hello,

    For the recipe, as given above, I would like to use a electric hand held mixer with dough kneading attachment… Please, let me know for how long will have knead… with the mixer, to get the same effect of 15 mins of kneading by hand.

    Do let me know if you anticipate, the results to vary.

    Thanking in anticipation.

    1. Reply
      Yaman - November 26, 2014

      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, these hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  66. Reply
    Devasena Sistu - November 5, 2014

    Hello,

    For the recipe, as given above, I would like to use a electric hand held mixer with dough kneading attachment… Please, let me know for how long will have knead… with the mixer, to get the same effect of 15 mins of kneading by hand.

    Do let me know if you anticipate, the results to vary.

    Thanking in anticipation.

    1. Reply
      Yaman - November 26, 2014

      Hmm.. I’d strongly suggest to use your hands.. Nothing like feeling the dough with hands..

      I know, these hand mixers come with dough hooks, but they aren’t that strong to knead it for such long.. If you have an full size Stand Mixer like a KitchenAid or a Kenwood Kitchen Machine, you can use.. Otherwise, Please don’t..

  67. Reply
    deepika - November 14, 2014

    hy chef……i tried ur recipe but bun was tasting very yeasty…..wat is da reason…….everythng was gud bt da smell n taste was jus luk yeast….i used bluebird yeast…….

    1. Reply
      Yaman - November 22, 2014

      Hmm.. It’s quite common.. Happens due to many reasons, how much of this yeast did you add?

  68. Reply
    deepika - November 14, 2014

    hy chef……i tried ur recipe but bun was tasting very yeasty…..wat is da reason…….everythng was gud bt da smell n taste was jus luk yeast….i used bluebird yeast…….

    1. Reply
      Yaman - November 22, 2014

      Hmm.. It’s quite common.. Happens due to many reasons, how much of this yeast did you add?

  69. Reply
    deepika - November 14, 2014

    hy chef……i tried ur recipe but bun was tasting very yeasty…..wat is da reason…….everythng was gud bt da smell n taste was jus luk yeast….i used bluebird yeast…….

    1. Reply
      Yaman - November 22, 2014

      Hmm.. It’s quite common.. Happens due to many reasons, how much of this yeast did you add?

  70. Reply
    Parvathi - November 18, 2014

    I tried making this pav. it came out amazingly soft and tasty. Thanks. My only problem was it did not brown well on top. When i kept it in the oven for a longer time, the base got burnt. What could be the reason ?

    1. Reply
      Yaman - November 22, 2014

      You can add a tsp of sugar to the milk you’re using next time or broil the pavs for 2 minutes at last. πŸ™‚

  71. Reply
    Parvathi - November 18, 2014

    I tried making this pav. it came out amazingly soft and tasty. Thanks. My only problem was it did not brown well on top. When i kept it in the oven for a longer time, the base got burnt. What could be the reason ?

    1. Reply
      Yaman - November 22, 2014

      You can add a tsp of sugar to the milk you’re using next time or broil the pavs for 2 minutes at last. πŸ™‚

  72. Reply
    Parvathi - November 18, 2014

    I tried making this pav. it came out amazingly soft and tasty. Thanks. My only problem was it did not brown well on top. When i kept it in the oven for a longer time, the base got burnt. What could be the reason ?

    1. Reply
      Yaman - November 22, 2014

      You can add a tsp of sugar to the milk you’re using next time or broil the pavs for 2 minutes at last. πŸ™‚

  73. Reply
    maud - November 25, 2014

    Yaman.
    I live i Europe and maida is forbidden here.

  74. Reply
    maud - November 25, 2014

    Yaman.
    I live i Europe and maida is forbidden here.

  75. Reply
    maud - November 25, 2014

    Yaman.
    I live i Europe and maida is forbidden here.

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