Eggless Pav Buns Recipe From Scratch

Eggless Ladi Pav / Eggless Pav Buns Recipe : I always prefer homemade buns and breads for every day breakfast or kids school snack or to pack for holiday outing etc. Instead of baking long loaf this single serve buns / ladi pavs are always my family favorite. Its very convenient with short baking time and don’t need to wait a long to cool completely before slicing it. Just pack the single serve buns

in a zip lock or air tight container and its very easy to carry as well. We most often go out on Saturdays which is strictly a vegetarian day for us. So obviously I pack these kind of egg free goodies to keep our hunger pangs in control 🙂 For more Ladi Pav Varieties, click HERE.

If you try these Eggless Ladi Pav Buns / Dinner Rolls, please don't forget to rate and comment your feedback at the bottom of the post. Also if you have any questions do feel free to leave a comment for the same and I will try to answer it asap. Make sure to follow me on Instagram for day to day menu ideas , instant recipes, healthy bakes and garden tips ! Follow me on YouTube for clear video tutorials especially on baking recipes with Recipe Cards or Pinterest for healthy snack ideas and Facebook for recipe updates!

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Tips Before Baking

How to Prepare Dough Using Instant Yeast

How to proof Dry Yeast

How To Prepare Dough

Normal Bread Proof Process

How to Proof bread dough in Instant Pot

Eggless Pav Bun Recipe Ingredients

How to shape the Rolls

How to bake the Rolls

Printable Recipe

How to attain golden brown crust on top

The golden crust on top of eggless buns looks light compared to the egg based ones. Its possible to attain the same crust with couple of ingredients and techniques.

• Before baking do apply generous melted butter ( I gently pour melted butter in between the buns).
• Also after baking do apply butter when the baked buns are super hot (one main tip to get golden brown crust).
• Later I bake for 2 mins in the oven and later I apply one more coat of butter on top of buns a shown below in the picture.
• Also the type of flour matters, bleached all purpose or maida won’t gives that brown crust compared to bread flour or unbleached flour.
• If you brush the buns with milk you get light brown on top.

Recipe Adapted From Eggless Wheat Pav Buns

Yields 12 Buns

I use 10X10 inch pan same recipe works for 9X13″ pan

Eggless Pav Buns Recipe Preparation

How to Prepare Dough Using Instant Yeast

• Add flour, sugar , salt in a wide bowl (Pic 1).
• Also add instant yeast/bread yeast to it and mix well (Pic 2).
• Warm the liquid (Milk + water) and gradually knead the dough to soft and pliable (Pic 3).
• Rest the dough for just 10 minutes this is first proof for instant yeast (Pic 3).
• Later divide the dough in to equal parts (Pic 4).

• Shape them to smooth rolls using oil if its sticky or water if its dry as needed (Pic 5).
• Rest the shaped rolls for 1 hour or until its double in size (second rise, Pic 6).
• Apply melted butter and do proceed with “How to bake rolls“.

How to proof Dry Yeast

• Add 1/4 cup milk + 1/2 Cup water, warm it then add sugar (Pic 1), the heat of the mixture should make the sugar dissolve.
• Do check the temperature of liquid mixture (Pic 2, should be around 95F) or if it’s lukewarm do add yeast to it (Pic 3).
• Keep aside in warm place, undisturbed.

• It turns frothy in less than 5 minutes as shown in the picture 4 or video (don’t keep more than that).
• Just give a nice stir and keep aside (Pic 5).
• In a mixing bowl add flour, salt and milk powder (Pic 6).

How to prepare the dough

• Stir and add the liquid yeast mixture with a spoon (Pic 7) or add instant yeast directly in to the flour mixture (Pic 8).
• Add the remaining 1/4 cup milk and in batches add the remaining 1/4 cup water ( you may need little less or more depending on the flour texture so always reserve and add water in batches).
• The consistency is well shown in the video, you may have to knead for 5- 8 minutes approx.
• Before adding butter let the mixture is little dry or hard so the moisture in butter balanced the dough if not do adjust with reserved liquids.

• Later add the soft butter and knead for few more minutes (Pic 9).
• The kneaded dough should be well moisturized and bit sticky before proofing (Pic 10).
• You can try windowpane test by stretching the dough between fingers and if it’s not breaking (pic 11) then it’s ready to proof.
• Gather the dough, make a ball and rest in the same bowl ( Pic 12).
• Cover the kneaded dough with towel or cling wrap and allow to rise in warm place for an hour.
• In winter during zero or below cold temperature days, I wait a little longer than 60 minutes for the bread dough to rise in normal proofing method.
• But after started using my instant pot, which proofs the bread dough in just 30minutes helps to save time and I am quite impressed with the beautifully risen dough and love the bun crust as well.
• Below are the details how to proof in Instant Pot .

Normal Bread Proof Process

• As shown in Pic 1, make it slightly sticky dough, keep the dough moist as much you can.
• Apply butter over the kneaded dough (Pic 2), wrap with cling film and rest for an hour for the first rise (Pic 3).
• After 1 hour and in summer may be between 45-50 minutes first rise time it look like shown in Pic 4.

• Do place in warm place during winter for proofing and watch untill its double in size.
• Once done do proceed with “How to Shape Rolls“.

How to proof Bread dough in Instant Pot

• Place a parchment in the instant pot inner pot (Pic 1).
• Place the kneaded bread dough in the center (Pic 2).
• Set the Yogurt mode in IP for 30 minutes (normal, pic 3).
• In the video I have shown the proofing stages after 15 minutes, after 25 minutes and after 30 minutes ( Pic 4).

Rest of the process are same and details follows….

Ingredients for Eggless Pav Buns Recipe

Bread Flour / All Purpose Flour – 3 Cups (another 2-3 Tbsp while kneading, REFER NOTE SECTION)
Active Dry Yeast – 2.5 tsp (Instant 2 tsp)
Soft Unsalted Butter – 4 Tbsp
Kosher Salt – 1 tsp
Milk Powder – 2-3 Tbsp
Sugar – 1.5 Tbsp
Whole Milk / Reduced Fat Milk – 1/2 Cup
Water – 3/4 Cup
Melted Butter – 3 Tbsp – For Brushing the Buns

How to shape the Rolls

• Whatever technique you used for proofing, Later punch the dough (Pic 1), weigh it for me it yield 850 grams (Pic 2) approximately.
• If using Instant yeast do check Instant Yeast Process for dough proofing time.
• Divide the dough in to equal proportions.
• I divide it to 12 buns as shown in 10X10 inch cake pan of each 65 grams approx.

• You can use 2 – 8 inch cake pan for this quantity or 13X9 pan or 10X15 in that case reduce the weight of each bun and arrange accordingly.
• If the roll is dry add drops of water to your palms and roll and if it’s sticky apply oil to your palms.
• Flat each ball to crack free (Pic 3) roll over rolling board and pull the edges of the roll inside to form a round shape (Pic 4).
• Make sure the seams part down (Pic 5).
• Roll gently between two palms until the rolls is crack free and perfect in shape (Pic 6).

How to bake the rolls

• Arrange it on parchment paper placed baking pan (pic 1).
• Once arranged allow the buns / rolls for second rise in warm temperature, it takes 30 -40 minutes (Pic 2).

• Once done brush the pav / buns with melted butter (refer below picture).
• The old picture buns were brushed with milk and once out from oven then brushed with butter only once.
• In preheated oven at 375 F / 190 C bake for 12 – 15 minutes (Pic 3).

• Apply melted butter immediately when the buns are out from the oven (Pic 4).
• As mentioned previously for golden crust once you applied butter again bake the buns @350F/ 180C for just 2 minutes.
• When they are out from oven apply a second coat of butter and cool on wire rack.
• Picture 5 & 6 shows the beautiful,perfect crust soft buns.
• Serve warm here I have served it with Batata Vada and Chutneys, will be posting the recipes in few days…

You may like 100% Wheat Dinner Rolls stove top and steames version aka Pav Buns HERE.

Notes

1. You can use Maida / All Purpose Flour instead of bread flour (or use half quantity of each flour).
2. The texture of the bun varies depending on the type of flour you use.
3. I use unbleached All Purpose Flour or Bread Flour and sometimes Organic flour from Whole Foods Market.
4. Apply generous butter for best brown top on buns, after first time apply and they cooled out you can warm the pavs in oven for less than 2 minutes and brush some melted butter again this trick is just for the brown top ?.
5. Also the leftovers stored in refrigerator / freezer can be reheated in microwave or oven , before reheating brush it with milk to retain it’s soft texture.

Recipe Card

Quick Video Tutorial (Old Video)