Indian Pav Rolls
Ingredients
- 300 gWheat flour (sifted)
- 180 mlWhole milk (lukewarm)
- 15 gFresh baker's yeast (crumbled)
- 10 gWhite sugar
- 5 gGray sea salt
- 30 gUnsalted butter (softened)
Method
Soft, pillowy buns with a characteristic tearable crumb. The crust is thin, golden, and brushed with butter immediately after baking to ensure maximum tenderness.
- 1
In a bowl, mix warm whole milk with white sugar and crumbled fresh baker's yeast. Wait for the mixture to foam on the surface, indicating active fermentation.
- 2
Mix wheat flour and grey sea salt. Incorporate the liquid. Knead until the dough pulls away from the sides and becomes smooth. Add 20g of butter and knead until fully absorbed and the dough is elastic.
- 3
Cover with a damp cloth and let double in size in a warm place. The dough should be puffed and airy.
- 4
Deflate the dough with your fist. Divide into equal balls. Place them in a buttered dish, close together so they join as they rise.
- 5
Let rise again until the balls clearly touch each other and fill the mold.
- 6
Bake at 180°C until the top is uniformly golden. Immediately out of the oven, rub the remaining butter over the hot crust to make it shine and soften it.
Frequently asked questions
How do you get this dish right?
- The secret to the tearable crumb is kneading: don't stop until the dough is perfectly elastic.
- Brushing with butter immediately after baking is mandatory for that characteristic soft crust.
How long does this dish keep?
Wrap in a clean cloth once cooled. Freezes perfectly in an airtight bag.
