Eggless Ladi Pav Bun Bread Video Recipe From Scratch

Eggless Ladi Pav Bun : I always prefer homemade buns and breads for every day breakfast, kids school snack , to pack for holiday outing so and so. 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 Saturday 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.

Recipe Adapted From Eggless Wheat Pav Buns

Yields 12 Buns

I have used 10X10 inch pan

Ingredients for Eggless Ladi Pav Bun

Bread Flour – 3 Cups (another 2-3 Tbsp while kneading, REFER NOTE SECTION)
Active Dry Yeast – 2.5 tsp (instant 2 tsp)
Unsalted Butter – 4 Tbsp
Salt – 1 tsp (preferably Kosher)
Milk Powder – 2-3 Tbsp
Sugar – 1.5 Tbsp
Whole Milk / Regular or Full Fat Milk – 1/2 Cup
Water – 3/4 Cup

Eggless Ladi Pav Bun Preparation

• Add 1/4 cup milk + 1/2 Cup water, warm it then add sugar and yeast to it.
• Keep aside in warm place, undisturbed.
• It turns frothy in less than 5 minutes as shown in the video (don’t keep more than that).
• In a mixing bowl add flour, salt and milk powder.
• Stir the yeast mixture with a spoon and add it to the flour mixture.
• 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 and the dough has to be little sticky in texture.
• Later add the soft butter and knead for few more minutes.
• The kneaded dough should be well moisturized and bit sticky before proofing.
• Cover the kneaded dough with towel or cling wrap and allow to rise in warm place for an hour.
• Later punch the dough, weigh it for me it yield 850 grams approximately.
• 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.
• Once arranged allow the buns / rolls for second rise in warm temperature, it takes 30 -40 minutes.
• Once done brush the pav / buns with milk.
• In preheated oven at 375 F / 190 C bake for 12 – 15 minutes.
• Apply melted butter immediately when the buns are out from the oven.
• Serve warm here I have served it with 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.

Video Tutorial

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 Bread Flour or All Purpose Flour and sometimes Organic 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 can be reheated in microwave or oven , before reheating brush it with milk to retain it’s soft texture.

Recipe Card

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Eggless Ladi Pav Bun Bread Recipe From Scratch

Prep Time

15 mins

Cook Time

15 mins

Resting Time

1 hr 30 mins

Total Time

30 mins

 

Learn to make Eggless Ladi Pav Bun Bread Recipe From Scratch with Video Tutorial

Course: Main Course

Cuisine: American, Indian

Author: Sangeetha Priya

Ingredients

• Bread Flour – 3 Cups another 2-3 Tbsp while kneading, REFER NOTE SECTION
• Active Dry Yeast – 2.5 tsp
• Unsalted Butter – 4 Tbsp
• Salt – 1 tsp preferably Kosher
• Milk Powder – 2-3 Tbsp
• Sugar – 1.5 Tbsp
• Whole Milk / Regular or Full Fat Milk – 1/2 Cup
• Water – 3/4 Cup

Instructions

1. Add 1/4 cup milk + 1/2 Cup water, warm it then add sugar and yeast to it.
2. Keep aside in warm place, undisturbed.
3. It turns frothy in less than 5 minutes as shown in the video (don’t keep more than that).
4. In a mixing bowl add flour, salt and milk powder.
5. Stir the yeast mixture with a spoon and add it to the flour mixture.
6. Add the remaining 1/4 cup milk and in batches add the remaining 1/4 cup water.
7. The consistency is well shown in the video, you may have to knead for 5- 8 minutes approx and the dough has to be little sticky in texture.
8. Later add the soft butter and knead for few more minutes.
9. The kneaded dough should be well moisturized and bit sticky before proofing.
10. Cover the kneaded dough with towel or cling wrap and allow to rise in warm place for an hour.
11. Later punch the dough, weigh it for me it yield 850 grams approximately.
12. Divide the dough in to equal proportions.
13. I divide it to 12 buns as shown in 10X10 inch cake pan of each 65 grams approx.
14. 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.
15. Once arranged allow the buns / rolls for second rise in warm temperature, it takes 30 -40 minutes.
16. Once done brush the pav / buns with milk.
17. In preheated oven at 375 F bake for 12 – 15 minutes.
18. Apply melted butter immediately when the buns are out from the oven.
19. Serve warm here I have served it with Vada and Chutneys, will be posting the recipes in few days…

Recipe 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 Bread Flour or All Purpose Flour and sometimes Organic from Whole Foods Market.