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eggless wheat ladi pav buns recipe
Prep Time
1 d 40 mins
Cook Time
22 mins
Resting Time Approx
2 hrs
 

learn to make eggless whole wheat ladi pav dinner rolls with video tutorial

Servings: 16 Rolls
Author: Sangeetha Priya
Ingredients
  • WHOLE WHEAT FLOUR / ATTA - 4.5 CUPS
  • MILK POWDER - 3/4 TH CUP OR 95 GRAMS
  • WATER - 2.25 CUPS
  • Milk plus water
  • 2.25 Cups ACTIVE DRY YEAST - 10 GRAMS 1 TBSP PLUS 1 TSP
  • MIX OF BROWN PLUS REGULAR SUGAR - 6.5 TBSP
  • KOSHER SALT - 1.25 TSP
  • BUTTER - 5 TBSP PLUS 3 TBSP FOR BRUSHING
  • VITAL WHEAT GLUTEN - 4 TBSP OPTIONAL
  • SESAME SEEDS / SUNFLOWER SEEDS - FOR TOPPING
Instructions
Dough Preparation
  1. In a Cup, take 3/4 cup warm water, so remaining milk and water has to be 1.5 cup to knead the dough and in total 2.25 cups.
  2. Add half quantity of sugar from the recipe, stir well and make sure the mixture is warm.
  3. Now add yeast, and stir well again.
  4. Leave them in warm place for 5-7 minutes to activate.
  5. Meanwhile in a wide bowl take wheat flour, remaining sugar and salt.
  6. Mix them and before adding the yeast mixture do stir the yeast mixture as well.
  7. Now gradually add the rest of milk+water content (1.5 cups) while kneading the dough.
  8. The total kneading time is 15-17 minutes and make sure you add as much moisture to the dough.
  9. The wheat flour turn dry and needs more water compared to the white flour.
  10. As shown in video make it slightly sticky dough, apply butter over the kneaded dough, wrap with cling film and rest for an hour for the first rise.
How to arrange the Dinner rolls
  1. After 1 hour punch and release the air well, measure the dough and divide into 16 equal size balls.
  2. For me it weighed 1300 grams and divided in to 81 grams each for the recipe given above.
  3. If the dough is dry apply drops of water to your palm and make round shape.
  4. Otherwise if its sticky (like shown in more protein flour kitchen aid version video) do grease your palms with oil.
  5. Arrange the balls in the butter greased and parchment layered baking pan.
  6. Once done with shaping and arranging cover them and in warm place allow them for second proof.
  7. The white flour based dough needs only 40 minutes but wheat based buns need 50 - 60 minutes (and in summer may be between 45-50 minutes) for second proofing.
  8. Once done apply melted butter and top it with sesame seeds.
  9. In preheated oven bake at 350F for 22 minutes.
  10. Once it is out from oven do apply butter which gives nice color to eggless buns also otherwise the top turns hard.
Recipe Notes
  1. For 90 grams milk powder the package suggested to use 3 and 3/4th cup water.
  2. I used half Turbinado / Raw cane sugar and half organic white sugar or just organic sugar for this recipe.
  3. If the quantity is huge and have electric mixer do refer my video for complete tutorial.
  4. I used same quantity (4 5 cups flour) 100% atta flour in first version and same quantity half atta and half whole grain wheat (4.5 cups) flour but in above picture you can notice the height difference.
  5. The one in front was made with 100% atta and one at the back made with 50% atta and 50% whole grain flour.
  6. But both yielded soft and fluffy buns. But make sure to use protein rich whole wheat flour to get better texture .
  7. I didn't use vital wheat gluten in any of these versions.
  8. Make the dough sticky and moist, since wheat flour absorbs more water and after first rise it looks perfect.
  9. Use good quality yeast and don't reduce the sugar quantity please.
  10. So my conclusion is protein less wheat flour gives dense bun compared to the protein rich flour. Happy baking 😊