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Title: Pav (Buttery Eggless Dinner Rolls)
Categories: Breads, Indian
Yield: 8 Pav

3 c Flour
1/2 ts Kosher salt
3 tb Unsalted butter; melted
2 1/2 ts Active dry yeast
1/4 c Water; lukewarm,
- for frothing the yeast
1 1/2 tb Honey; sugar, or maple sugar
1 c Milk; luke warm,
- up to 1-1/4 c,
- or as required for
- kneading the dough
Flour; for dusting
Butter; melted,
- for brushing on top

If using a combination of flours, sift them once to mix thoroughly.
Dissolve yeast in luke warm water mixed with honey and set aside until
frothy.

Note:

If you dont see foam within 30 seconds of dissolving the yeast,
discard the mix & restart.

While the yeast is frothing, in a large bowl (enough to hold doubled
up dough after rise), tip in the salt. Top it up with flour, melted
butter, and foamy yeast paste in this order. Start mixing in lukewarm
milk until everything comes together.

Note: Start with 1/2 cup of milk to begin with.

Once a loose dough ball starts to come together, transfer the dough
to a floured surface, and continue kneading for 5 to 8 minutes until
you get a soft, elastic dough. While kneading, if you feel that the
dough is on the dry side, add 1 tb(s) of milk. If it feels sticky,
add some flour to bring it together. Brush some oil on all sides of
the bowl, and once kneaded, transfer the dough back to the bowl.
Brush some oil on the top of the dough ball, cover the bowl with a
damp cloth and set aside in a warm, dry place for 1 to 1-1/2 hours to
rise. Spray your baking sheet with some cooking spray or line with
parchment. Once risen, punch down the dough with your knuckles &
knead again for 5 minutes. Divide into equal 8 to 10 portions of the
ball size you desire. Next, moisten your palms with some oil, take
one portion at a time and roll it up into a dough ball, tightly
kneading in between your palms.

Note:

Kneading between the palms creates friction which gives the rolls a
great texture after baking.

Line the dough balls side by side about 1" part on the baking sheet
and set aside again to rise, about 20 to 30 minutes. After rising,
the sides of the dough balls with touch each other, but dont worry,
we'll bake the whole thing as a pull apart loaf. While the dough
balls are rising, preheat your oven to 375?F (190?C). After the
second rise, bake the dough balls for 15 to 18 minutes or until the
top is starting to turn brown. You can use a skewer to test if they
are baked from inside. Reduce the oven temperature to 350?F
(175?C). Take out the baking sheet, brush the pavs with some melted
butter and bake for another 2 to 5 minutes. Bake until the top is
golden. This melted butter brushed on top gives the pavs the typical
bakery "brownish" look & adds great flavor too.

Once baked, remove the baking sheet from oven.Let the pavs sit for 5
minutes in the baking sheet itself. Using tongs, transfer to a wire
rack to cool. Once cooled completely, store in an air tight box lined
with cloth until ready to use. When ready to serve, serve whole (this
is how I like them) as it is.

Alternatively (this is traditional way of serving ), using a sharp
knife, slice the balls in half and brush some more butter on the
bread side and lightly brown on a hot skillet, tawa, or grill.

Serve warm with bhaji (spicy vegetable mash).

Recipe by sanjuro

Adapted FROM: Taste of Home

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/pav.txt>

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