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Home » Indian Vegetarian Recipes » Indian Breads » Pav

Pav

Published: March 3, 2020. Modified: July 7, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

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Homemade ladi pav in a 9xx13 inch pan
Dinner rolls in a baking pan

Incredibly easy to make, eggless, pillowy soft, fluffy, light, rich, buttery, and impossible to resist – these homemade Ladi Pav aka Dinner Roll recipe is a keeper. They are a perfect addition to any meal. Let’s learn how to make Mumbai style pao recipe from scratch in just 5 easy steps!

Homemade ladi pav in a 9xx13 inch pan
Jump to:
  • Ingredients required –
  • How do you make them from scratch? Step by step process –
  • Notes, pro-tips, and quick FAQs
  • Our favorite bread recipes –
  • Pav recipe | Ladi pav
  • Video

When I made Pav bhaji the first time after moving from India to the US,  it didn’t taste as good as back home because of the bread.

Store-bought dinner rolls/burger buns here are not the same as what we get in India.

Here is the US, bread is very sweet. Plus the texture is also very different than what we get in India.

So I started making ladi pav at home. This recipe is close to fabulous Mumbai ladi pavs plus it requires very few ingredients.

I love that they have just a hint of sweetness but it’s not too much like store-bought ones. They are perfect for breakfast, lunch, dinner, snack, – you name it.

There is truly no smell as amazing as fresh warm bread or pav coming out of the oven!

Dinner rolls in a baking pan

Ingredients required –

To make this recipe, you will need –

Milk: Use whole milk.

Milk powder: Milk powder makes this recipe rich.

Yeast: All yeasts will work in this recipe. If you have Instant dry yeast, it can be added straight to dry ingredients and doesn’t require any sitting or proofing. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.

Sugar: Sugar feeds the yeast and helps in activation.

Butter: Butter makes this roll rich. Make sure it’s room temperature or melted.

Salt: Skip if you are using salted butter

Flour/maida: You can use all-purpose flour or bread flour in this recipe. You can use whole wheat flour too. The roll would be a little bit dense and not as light and fluffy. I recommend using half wheat and half white flour.

Unsalted Butter

Pre-measured ingredients to make Pav

How do you make them from scratch? Step by step process –

Step 1 – Activate the yeast

Warm milk (110 degrees, 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 activated. It should look frothy after 10 minutes. (Photo 1 to 3)

adding yeast and sugar in warm milk and activating the yeast

Step 2 – Preparing the dough

In a standing mixer bowl, take all-purpose flour, salt, and milk powder. Mix them well. (photo 4 to 6)

Add frothy yeast mixture into the flour mixture and make a dough. It should be like a sticky paste. (photo 7)

Once it comes together add the butter and knead it further for 8 to 10 minutes. (Photo 8)

It will turn from sticky mass of the dough to a beautifully soft, and tacky dough. Scrap in between if it sticks to the bowl while kneading. (Photo 9)

adding ingredients to flour for making the dough

Step 3 – First proofing

Transfer this dough in oil greased big bowl.

  • To proof the dough in instant pot –

Proofing the bread dough in instant pot, especially in winter, is a game-changer. It reduces the time and gives the perfect result because of the constant heat temperature.

Grease the inner pot of instant pot with oil or butter. Transfer the dough. Place the pot into the instant pot.

Close the lid. Choose yogurt mode and set the timer to 45 minutes on normal.

  • For regular method –

Oil the bowl in which you kneaded the dough and then transfer the prepared dough into it. Cover it with a cling wrap or towel and allow it to proof for 1 hour and 30 minutes until it gets double in size in a warm place.

Proofing the dough in instant pot

Step 4 – Shaping the dough

Punch the dough once. Sprinkle some(about 1 tbsp) flour on your working surface. Knead the dough for a minute. Don’t add too much flour otherwise, pav will not be soft.

Measure the dough in the kitchen scale (If you have) and divide it into 20 equal parts about 50-54 grams. Or just eyeball and divide it into equal parts.

Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb. (Refer to a video given in recipe card). (Photo 13)

Take a 9×13 inch baking pan and grease it with oil and flour. (Photo 12)

Shaping the bread dough into balls and placing them in a greased baking tray

Place all the balls into a baking pan with a little gap in between. (Photo 16)

Cover the baking pan with a kitchen napkin or cling wrap and keep aside for 1 hour for second proofing. (Photo 17)

After 1 hour, gently brush pav with milk. (Photo 18)

keeping dinner rolls for second proofing and then brushing them with milk

Step – 5 Baking

Preheat oven @ 400 degrees F (200 degrees C).

Place the baking pan into the oven for 15 to 18 minutes. Keep an eye after 15 minutes.

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

applying butter on warm rolls

Enjoy it with warm with smeared butter or let it cool down completely and enjoy it with bhaji, vada, misal or any meal.

smeared butter on pav

Notes, pro-tips, and quick FAQs

  • To make this recipe healthy, use whole wheat flour. The roll would be a little bit dense and not as light and fluffy. I recommend using half wheat and half white flour.
  • If you don’t have a stand mixer, knead the dough with your hand for at least 15 minutes to develop enough gluten.
  • All yeasts will work in this recipe. If you have Instant dry yeast, it can be added straight to dry ingredients and doesn’t require any sitting or proofing. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.
  • The dough should be well hydrated, slightly sticky, but still very soft and pliable. When you lift the dough hook of the standing mixer, you should see the dough is still sticking to the base of the pot. In easy words, You should be able to feel a soft roll just by touching the dough.
  • Always sift the flour before adding any ingredients. To measure is correctly, scoop the flour and level off the top.
  • I have never made this recipe with gluten-free flour. If you have tried with a good result, please share it with us in the comment box below.
  • The best way to make sure that your rolls are equal in size is to weigh them using a kitchen scale. Weigh the entire batch of dough using a kitchen scale and divide that weight by 20.
  • To make this recipe vegan, use almond milk instead of regular milk, skip the milk powder and use more flour, and instead of butter use oil.
  • I have used a 9×13 inch metal baking pan. If you are going to bake rolls in a glass pan, it might take a few minutes more to bake.
  • Make sure the milk is at the right temperature. You’re looking for somewhere between 100-110F. If it gets too hot, let it sit until it reaches the right temperature. Otherwise, hot milk will kill the yeast and the yeast won’t activate.
  • Don’t forget to brush the rolls once it is baked to get the glossy effect. Plus this step makes the bread softer.
2 Dinner rolls on a black tile

Why are my dinner rolls dense?

If your rolls are dense, the reason could be –

  • not kneading enough the dough mix or
  • mixing the salt and yeast together.

What makes the bread soft and fluffy?

Milk powder and milk make this bread super soft and rich. I would recommend not to skip this.

You guys! Just look at the soft and fluffy texture!

showing Ladi pav texture

Our favorite bread recipes –

No-knead bread

Pumpkin bread

Croissant style dinner rolls

Homemade bread bowl

Foccacia bread

★ Have you tried this recipe? We’ll love your feedback, Please click on the stars in the recipe card below to rate and leave your feedback in the comment box below.

Subscribe to our YouTube Channel for tasty and easy video recipes.

Dinner rolls in a baking pan
Print
4.89 from 17 votes

Pav recipe | Ladi pav

Incredibly easy to make, eggless, pillowy soft, fluffy, light, rich, buttery and impossible to resist – this homemade Ladi pav aka Dinner Roll recipe is a keeper. They are a perfect addition to any meal
Course Side Dish
Cuisine American, Indian
Keyword eggless Dinner rolls, Homemade Pav, Ladi pav
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 20 Rolls
Calories 133kcal
Author Dhwani
Prevent your screen from going dark

Ingredients

  • 4 cups All-purpose flour / Maida
  • 1 ¾ cup Warm Milk (You might need 1 tablespoon less)
  • 3 tablespoon unsalted Butter
  • 3 tablespoon Milk Powder
  • 2 teaspoon Salt
  • 3 teaspoon Active dry Yeast
  • 1 tablespoon Sugar
  • Milk and Butter for brushing
  • Oil and flour for dusting

Instructions

Step 1 – Activate the yeast

  • Warm milk (110 degrees, 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 activated. It should look frothy after 10 minutes. (Photo 1 to 3)

Step 2 – Preparing the dough

  • In a standing mixer bowl, take all-purpose flour, salt, and milk powder. Mix them well.
  • Add frothy yeast mixture into the flour mixture and make a dough. It should be like a sticky paste.
  • Once it comes together add the butter and knead it further for 8 to 10 minutes.
  • It will turn from sticky mass of the dough to a beautifully soft, and tacky dough. Scrap in between if it sticks to the bowl while kneading.

Step 3 – First proofing

  • Transfer this dough in oil greased big bowl.
  • To proof the dough in instant pot –
  • Proofing the bread dough in instant pot, especially in winter, is a game-changer. It reduces the time and gives the perfect result because of the constant heat temperature.
  • Grease the inner pot of instant pot with oil or butter. Transfer the dough. Place the pot into the instant pot.
  • Close the lid. Choose yogurt mode and set the timer to 45 minutes on normal.
  • For regular method –
  • Oil the bowl in which you kneaded the dough and then transfer the prepared dough into it. Cover it with a cling wrap or towel and allow it to proof for 1 hour and 30 minutes until it gets double in size in a warm place.

Step 4 – Shaping the dough

  • Punch the dough once. Sprinkle some(about 1 tbsp) flour on your working surface. Knead the dough for a minute. Don’t add too much flour otherwise, pav will not be soft.
  • Measure the dough in the scale (If you have) and divide it into 20 equal parts about 50-54 grams. Or just eyeball and divide it into equal parts.
  • Make round shape balls by tucking the sides to the base and rounding it out using your fingers and thumb. (Refer to a video given in recipe card).
  • Take a 9×13 inch baking pan and grease it with oil and dust it with flour. (As shown in the video)
  • Place all the balls into a baking pan with a little gap in between.
  • Cover the baking pan with a kitchen napkin or cling wrap and keep aside for 1 hour for second proofing.
  • After 1 hour, gently brush pav with milk.

Step – 5 Baking

  • Preheat oven @ 400 degrees F (200 degrees C).
  • Place the baking pan into the oven for 15 to 18 minutes. Keep an eye after 15 minutes.
  • Take them out immediately and brush the top part with butter.
  • Enjoy it with warm with smeared butter or let it cool down completely and enjoy it with bhaji, vada, misal or any meal.

Video

Notes

  • To make this recipe healthy, use whole wheat flour. The roll would be a little bit dense and not as light and fluffy. I recommend using half wheat and half white flour.
  • If you don’t have a stand mixer, knead the dough with your hand for at least 15 minutes to develop enough gluten.
  • All yeasts will work in this recipe. If you have Instant dry yeast, it can be added straight to dry ingredients and doesn’t require any sitting or proofing. Active dry yeast needs to be dissolved in a liquid before adding to a recipe.
  • The dough should be well hydrated, slightly sticky, but still very soft and pliable. When you lift the dough hook of the standing mixer, you should see the dough is still sticking to the base of the pot. In easy words, You should be able to feel a soft roll just by touching the dough.
  • Always sift the flour before adding any ingredients. To measure is correctly, scoop the flour and level off the top.
    I have never made this recipe with gluten-free flour. If you have tried with a good result, please share it with us in the comment box below.
  • The best way to make sure that your rolls are equal in size is to weigh them using a kitchen scale. Weigh the entire batch of dough using a kitchen scale and divide that weight by 20.
  • To make this recipe vegan, use almond milk instead of regular milk, skip the milk powder and use more flour, and instead of butter use oil.
  • I have used a 9×13 inch metal baking pan. If you are going to bake rolls in a glass pan, it might take a few minutes more to bake.
  • Make sure the milk is at the right temperature. You’re looking for somewhere between 100-110F. If it gets too hot, let it sit until it reaches the right temperature. Otherwise, hot milk will kill the yeast and the yeast won’t activate.
  • Don’t forget to brush the rolls once it is baked to get the glossy effect. Plus this step makes the bread softer.

Why are my dinner rolls dense?

If your rolls are dense, the reason could be –
  • not kneading enough the dough mix or
  • mixing the salt and yeast together.

What makes the bread soft and fluffy?

Milk powder and milk make this bread super soft and rich. I would recommend not to skip this.
Post is updated with new image and content, originally published in Feb. 2015.

Nutrition

Serving: 1roll | Calories: 133kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 248mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm regards,

Dhwani

More Indian Flat-breads

  • Paneer kulcha
    Paneer Kulcha
  • 4 parathas in a white plate, pickle and curd on the sides
    Plain Parathas
  • Tandoori roti
    Tandoori Roti
  • Amritsari Kulcha / Kulcha bread is crisp as well as soft leavened bread which is stuffed with boiled and mashed potatoes and spices. This bread is similar to Naan. This the best and easy Stuffed Kulcha recipe ever.
    Amritsari Kulcha | Stuffed Kulcha recipe | Aloo Kulcha

Reader Interactions

Comments

  1. Viral Gosalia says

    February 05, 2015 at 9:16 pm

    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
    • Swats says

      June 22, 2020 at 10:02 am

      Hi! Can I use a food processor to make the dough?
      Thanks. Looks so yummy

      Reply
      • Dhwani Mehta says

        June 22, 2020 at 10:57 am

        Hi,
        Yes, you can. Make sure you knead the dough really well.

        Reply
  2. Lakshmi says

    March 24, 2017 at 4:38 am

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

    Reply
    • Dhwani Mehta says

      March 24, 2017 at 7:51 pm

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

      Reply
  3. Pa says

    July 14, 2017 at 4:02 pm

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

    Reply
    • Dhwani Mehta says

      July 14, 2017 at 6:39 pm

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

      Reply
  4. Kirti Asawa says

    December 27, 2018 at 8:16 pm

    Hi, tried this recipe today..pav turned out to be a super awesome…super spongy…I didn’t had milk powder so didn’t use it…but it tasted delicious 👍👍

    Reply
    • Dhwani Mehta says

      January 03, 2019 at 11:01 am

      Thanks for the feedback Kirti 🙂

      Reply
  5. Shilpa says

    March 02, 2019 at 2:14 pm

    Could you tell me where do I find the instant milk powder,even better if you could post a picture…thanks a ton

    Reply
  6. Melissa Beutler says

    March 19, 2020 at 8:36 am

    5 stars
    I found the instant milk powder in with the powdered coffee creamers section at the grocery store.
    I made these buns and loved them! They were surprisingly easy and smell wonderful. Highly recommend.

    Reply
  7. Theresa says

    April 04, 2020 at 1:27 pm

    Do they freeze well?

    Reply
    • Dhwani Mehta says

      April 06, 2020 at 3:22 pm

      Yes, they do freeze well.

      Reply
  8. Sunita says

    April 11, 2020 at 12:52 pm

    Can I use bread flour instead of all-purpose flour?

    Reply
    • Dhwani Mehta says

      April 11, 2020 at 1:44 pm

      Yes, you can.

      Reply
  9. Anushri says

    April 11, 2020 at 3:27 pm

    5 stars
    Hey Dhwani, tried your recipe, pav turned out super soft & fluffy. It was more rich in taste too. My best laadi pav ever.

    Reply
    • Dhwani Mehta says

      April 11, 2020 at 5:46 pm

      So glad to hear this, Anushri! Thank you!

      Reply
  10. Richa shah says

    April 17, 2020 at 10:18 am

    Which rack of oven do i place for baking

    Reply
    • Dhwani Mehta says

      April 18, 2020 at 8:38 am

      Middle-rack.

      Reply
      • Daljeet Kaberwal says

        November 24, 2020 at 4:54 pm

        I have Instant dry yeast, should I still use 3tbsp? Thanks!

        Reply
        • Dhwani Mehta says

          November 26, 2020 at 10:06 am

          It’s 3 TSP, not TBSP. Yes, add 3 TSP instant yeast. Add directly into the flour, you don’t need to activate the yeast.

          Reply
  11. Rima says

    April 18, 2020 at 9:57 pm

    Hi, trying to make this recipe today… however I realised I don’t have a square baking Pan, can u suggest any alternative. Infact I don’t have any vessel/tool in square shape:( can I used a circle shape here instead?

    Reply
    • Dhwani Mehta says

      April 18, 2020 at 11:02 pm

      Hi,
      Of course you can use any shaped baking tray.

      Reply
  12. Kay Bharat says

    April 29, 2020 at 3:52 am

    Hi,
    How many grams as 1 cup, 1 tbsp& 1tsp?
    As I have two sets of measurements and each bowl & spoon has different capacity.
    Thank you.

    Reply
    • Dhwani Mehta says

      April 29, 2020 at 9:51 pm

      Hi,
      1 cup is around 200 gram
      1 tbsp is about 15 gram
      1 tsp is about 0.5 gram.

      Reply
      • Kalyani says

        April 29, 2020 at 10:29 pm

        Thank you very much

        Reply
  13. Vineet says

    April 30, 2020 at 2:03 pm

    Hi,
    I have an OTG…. In which mode i.e. which rod should I keep on for baking on???
    Please let me know asap

    Reply
    • Dhwani Mehta says

      May 01, 2020 at 1:59 pm

      Hi Vineet. I have never baked in OTG before so I have no idea about it. So sorry!

      Reply
  14. Jas says

    July 10, 2020 at 5:34 am

    5 stars
    Hi,

    My ladi pav came out spongy and good looking. But they were chewy. I used instant yeast instead of active dry yeast and used a food processor dough maker option to make it as I don’t have a standing mixer. Could it be because of these that they turned out chewy?

    Reply
    • Dhwani Mehta says

      July 14, 2020 at 8:14 am

      Hi Jas!
      Did you over ferment the dough? That could be the reason.

      Reply
  15. Neelu says

    July 12, 2020 at 7:23 am

    How did u make it brown and did u make in otg also can we use sordough starter

    Reply
    • Dhwani Mehta says

      July 14, 2020 at 8:12 am

      I am in the US and made it in a regular oven. Here there is nothing like OTG so I won’t be able to help. Yes, you can use a sourdough starter but the process will be little bit different.

      Reply
  16. Dr. Ira Shah says

    December 17, 2020 at 1:05 am

    5 stars
    A good easy to follow recipe. With a wonderful result!

    Reply
    • Dhwani Mehta says

      December 18, 2020 at 2:20 pm

      Thank you!

      Reply
  17. Rose says

    February 10, 2021 at 11:31 pm

    5 stars
    Thank you for this recipe. I have missed Ladi pav so much living away and tried multiple times but your recipe in my first try itself was super success. Loved it so much.

    Reply
    • Dhwani Mehta says

      February 11, 2021 at 1:22 pm

      So good to know. Thank you! 🙂

      Reply
  18. Sapna says

    April 25, 2021 at 2:20 am

    Can I make this with stuffing or filling inside it?

    Reply
  19. Sapna says

    April 25, 2021 at 11:19 pm

    Hi. I have made your pav a couple of times. And it’s amazing. I was wondering if I can put stuff inside and bake. Like chicken or egg and stuff.

    Reply
    • Sapna says

      April 25, 2021 at 11:23 pm

      5 stars
      Hi. I have made your pav a couple of times. And it’s amazing. I was wondering if I can put stuff inside and bake. Like chicken or egg and stuff.

      Reply
      • Dhwani Mehta says

        April 28, 2021 at 1:35 pm

        So good to know. Yes, you can stuff it with your choice of stuffing.

        Reply
  20. Padma Agarwal says

    May 27, 2021 at 7:46 am

    Super soft Pav but my base is not like you and indian Pav.. It’s flat n little hard but overall soft Pav. What wrong did I do? Is it my oven temperatures too high?

    Reply
    • Dhwani Mehta says

      May 28, 2021 at 8:08 am

      Thanks for trying this recipe.
      Try to bake it 1 to 2 minutes less than the time mentioned in the recipe and see how it goes.

      Reply
  21. Padma Agarwal says

    May 28, 2021 at 7:52 am

    Thank you for the details Dhwani. If I have to store the proofed buns how to do? Or how soon shall I bake after 2nd proofing?

    Reply
    • Dhwani Mehta says

      May 28, 2021 at 8:10 am

      My pleasure. Store the dough in the refrigerator after first proofing the in the air-tight container. It stays good up to 4 to 5 days. Take it out from the fridge 2 hours before you are planning to bake them. Hope this helps.

      Reply
  22. Kim says

    October 06, 2021 at 2:42 pm

    Any idea what changes to make for those of us at high altitudes? I live at approximately 1,900 m and I haven’t gotten the hang of baking bread at such a high altitude. Thanks for any help you can give.

    Reply
    • Dhwani Mehta says

      October 12, 2021 at 7:40 pm

      I dont think you need to change anything if you are using an Instant pot for proofing the dough.

      Reply
  23. kafu says

    May 08, 2022 at 4:26 pm

    Hi, at what speed do you knead the dough in a kitchen aid stand? 8-10 mins on speed 2 (which is recommended for yeast dough) or higher?

    Thank you.

    Reply
    • Dhwani Mehta says

      May 09, 2022 at 1:06 pm

      Hi, On Speed 2.

      Reply
  24. Renu Kayan says

    August 07, 2022 at 5:13 am

    5 stars
    Made ladies pao just now. They came out perfect. I made the dough in bread machine though.thank you so much.

    Reply
    • Renu Kayan says

      August 07, 2022 at 5:14 am

      Sorry for typo. LADI PAO NOT LADIES PAO

      Reply
    • Dhwani Mehta says

      August 09, 2022 at 10:11 am

      So glad to know! 🙂

      Reply
  25. Renu kayan says

    November 09, 2022 at 6:57 pm

    5 stars
    My laadi pao came out perfect. Thx for the recipe.

    Reply
    • Dhwani Mehta says

      November 10, 2022 at 8:52 am

      Glad to know. Thanks for the feedback. 🙂

      Reply

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