Homemade Pav Bun
You will need
300 g (1 ½ cup) all purpose flour (maida)
½ teaspoon salt
2 teaspoon butter
80 ml milk
1 teaspoon extra butter (to grease baking tray)
1 small egg (or 2 tablespoons milk)
1 teaspoon milk
3 tablespoons warm water (45 ml)
2 teaspoons sugar
1 teaspoon active dry yeast (please use fresh packet)
Dilute 1 teaspoon active dry yeast with 3 tablespoons warm water and 2 teaspoons sugar. Let it stand for 15 minutes, until it fermented and doubled in quantity (see the photo).For the dough:
Melt butter in 80 ml medium hot milk and keep aside.
Beat 1 small egg with 1 teaspoon milk and keep aside.
Place flour in a large bowl, and stir in salt. Make a well in the center, and pour 60 ml milk – butter mix (reserve 20 ml) and yeast mixture. Sprinkle2 - 3 teaspoons of reserved milk if required until you have a soft moist dough that can be handled. Turnout onto a floured surface, and knead for at least 8 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 to 1 1/2 hours.
Deflate the risen dough, and divide into 6 parts. Roll each piece into desired shape (like pav or normal bun shape / round). Keep aside in a greased baking for another 1 hour (until it doubled in size). Leave 1 inch gap between each roll.
Preheat oven (OTG) at 400 * F or 200 *C (moderately hot).
Apply beaten egg solution (or milk, apply lightly) on evenly on each pav / bun and bake at 400 * F or 200 *C for 20 – 22 minutes or until golden color. Serve with bhaji / jam / omelette…