Pav buns/ Ladi Pav/ Dinner Rolls is so versatile – use them as starter along with your soup, making many street foods such as Dabeli, Pav bhaji, Vada Pav and many more.

This is super soft, spongy and will melt in mouth when you make it in your home the right way. They are very easy to make and it doesn’t require more effort. Making time is very less, only resting time is more. After I made them  for the first time, I stopped getting the store bought ones.






All purpose flour / Maida – 4 cups

Milk – 2 cup

Butter – 40 gm

Milk Powder – 3 tbsp

Salt – 2 tsp

Active dry Yeast – 3 tsp

Sugar – 2 tbsp

Milk and Butter for brushing

Oil and Maida for dusting



1. Warm milk (110 degree, Neither cold nor hot, it should be warm), add sugar and yeast. Mix them well, close the lid and keep it aside for 10 minutes or until it gets activate. It should look frothy after 10 minutes.


2. In a mixing bowl, take maida, salt and milk powder. Mix them well.


3. Add frothy yeast mixture in to the flour mixture and make a dough. It should be like sticky paste.


4. Take this sticky dough over your working surface. Add butter.


5. And start kneading  just like shown in video below. Keep kneading dough for 15 minutes.  It will turn from sticky mass of the dough to a dough. Scrap in between if it sticks to your working surface while kneading. This 15 minutes kneading is very important step.



6. Transfer this dough in an oil greased big bowl. Cover it and keep it aside for total 1 hour or until it gets double in size in a warm place.


7. Punch the dough once. Sprinkle some maida on your working surface. Knead dough for a minute. Don’t add too much maida otherwise pav will not be soft.


8. Now divide this dough to 20 equal parts about 50-54 grams.


9. Make round shape balls.

10. Take a baking pan and grease it with oil and flour.


11. Place all the balls into baking pan. Keep the balls very close otherwise they won’t rise up, but rise sideways.

12. Cover the baking pan with damp cloth and keep aside for 1 hour. Remove damp cloth after 30 minutes so that pav wont stick to cloth.


13. Preheat oven @ 400 degree F.

14. After 1 hour, brush pav with milk.


15. Place this baking pan into the oven for 18 minutes. If Pav don’t look brown, bake them for some more time.


16. Take them out immediately and brush the top part with butter.

pav_35_36 pav_37

17. Let it cool. Your Eggless Ladi Pav is ready. Enjoy with Pav Bhaji, Vada pav, Pav ragdo and many more.

18. Look at the video how soft Pav buns are….



Write a comment
  1. Viral Gosalia
    Viral Gosalia 5 February, 2015, 21:16

    I made this Pav and they came out just awesome.
    They are super soft and couldn’t stop eating this fresh and delicious Pav.
    Perfect receipe and taste of India. Yummy!

    Thanks Dhwani for the receipe.

    Reply this comment
  2. Lakshmi
    Lakshmi 24 March, 2017, 04:38

    is the milk powder necessary?and which kind you used?please let me know.

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 24 March, 2017, 19:51

      Yes Lakshmi. It is necessary for this recipe. I have used instant dry milk powder. I hope this helps.
      Thanks. 🙂

      Reply this comment
  3. Pa
    Pa 14 July, 2017, 16:02

    Can the 15 min kneading be done in a bread maker?

    Reply this comment
    • Dhwani Mehta
      Dhwani Mehta Author 14 July, 2017, 18:39

      I never Used bread maker before. If you have stand mixer(dough maker), you can use that to knead the dough.

      Reply this comment

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