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Home made Pav Buns Recipe | Dinner rolls Recipe | Pav From Scratch

by 66 Comments

Pav Buns

This recipe is the easiest way to make delicious Pav buns or dinner rolls  at home.Buns always seems to be taste better when you make it yourself and is certainly at it’s best when it’s fresh from the oven.

Recipe Source: My Singapore Kitchen

Ingredients:

4 cups Plain Flour
50 g Butter at room temperature
1 tbsp Yeast
1/4 cup Sugar
1/2 cup Milk
2 tbsp Oil
Water- remaining to form a firm dough.
1 tsp Salt

For Roux:

50 g Flour
250 g Water

Pav Buns

Method:

Pav Buns

  • Make the roux first by mixing flour and water,without lumps.
  • Cook until it forms a custard.Let it cool for sometime.
  • Once the mix gets cooled add the flour,butter,yeast,salt,sugar and milk and knead until smooth and elastic.Finally add oil and knead well.

Pav Buns

  • Wrap the flour and allow it to rise until it gets doubled.

Pav Buns

  • Punch down the dough and divide it into ten equal parts.Make it into a small rounded balls. 
  • Grease the baking tin and arrange the balls. If your tin size bigger then arrange every thing in one batch and bake,else you can do it by next batch also.
  • Again allow it to double in size. Apply a coating of milk or egg and bake in a preheated oven for 20-25 minutes at 180 degree C.

Pav Buns

  • Once baked let it cool for few minutes in the tin itself later invert the tin and take it out.

Pav Buns

    We can have this with Baji and also it goes well with any curries.

Have A Nice Day!!!

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Comments

  1. Love the soft,spongy texture of the pav buns.Making Pav buns from scratch has been on my mind for so long.The recipe sounds interesting,making a roux first!Suhaina’s Garlic-rolls are a big hit and I am sure this one is a keeper recipe too.Bookmarked.

    Reply

  58. itried this recipe but my pav did not cook well inside.. it dint come out spongy..it was hard and I had added active dry yeast granules ..they dint mix well with the flour..can you tell me were i went wrong… 🙁

    Reply

  59. i tried to make this but the pav did not cook inside,it came hard and did not fluff.I had added active dry yeast directly into the flour and the granules did not blend well with the flour..can you pls tell me were i have made a mistake.
    🙁

    Reply

  61. what kind of yeast is used in your recipe. Because i have seen that yeast needs proofing before mixing to flour.

    Reply

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