For the final day of the bread series, here is one more favourite recipe of our family. My pav buns made with tangzong method (click for recipe) have been quite famous among friends and readers and this version is healthier as I have used whole wheat flour. I also have made whole wheat pav buns with tangzong method (click for recipe), but this recipe is very easy to make. Even a beginner can easily make the pav buns at home. I made this from the same recipe I used to make the whole wheat masala buns (click for recipe) and served them for all my chats which were posted last week.
Before all my preparations for the chats started, I made these pav buns, stored them in a large air tight box in the fridge. When ever I made chat, I reheated required quantities of the buns in MW. But between the days I made the buns and the chat, Sruti cajoled me into serving some for her snacks with butter and sugar (yes, it is her way of eating bread) She loved these so much and after my chat series were over, she finished off the remaining buns. And she has been asking me to make them again. As made with wheat flour, they look so rustic and have a earthly taste to it. If you want to remove maida from your diet, but still crave for breads, then recipe will be useful for you. I have added wheat gluten to the dough, but it is optional. You can omit it if you can’t source it. I have doubled the recipe and got 18 buns.
Makes 8 – 9 rolls
Ingredients:
Whole Wheat Flour – 1 3/4 cup
Salt – 1/2 tsp
Sugar – 2 tbs
Instant Yeast – 1/2 tbs
Vital Wheat Gluten (optional) – 1 tbs
Curd / Yogurt – 1/4 cup
Milk – 1/2 cup
Oil – 1 tbs
Procedure:
In a bowl mix together flour, yeast, sugar, salt, gluten and yeast.
Combine them well.
Add milk, curd and oil.
Combine to make a slightly sticky dough.
Knead the dough on counter for ten minutes until smooth and elastic.
Place in an oiled bowl, apply some oil on the dough and cover with cling wrap and set aside.
Let it sit for one hour or until double in volume.
Flip it on to counter and press it into a square.
Divide into 9 equal portions.
Roll each into a tight ball.
Place inside a greased 8″ square pan.
Arrange all the rolls inside the pan.
Cover and set aside for 20 minutes.
Preheat oven to 200°C.
Apply milk wash on the buns and bake them for 20 – 30 minutes or until the top is golden.
Remove from oven and transfer to wire rack.
Once cool, store in air tight jar.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Whole Wheat Pav Buns Recipe
Ingredients
Ingredients
- Whole Wheat Flour - 1 3/4 cup
- Salt - 1/2 tsp
- Sugar - 2 tbs
- Instant Yeast - 1/2 tbs
- Vital Wheat Gluten - 1 tbs optional
- Curd / Yogurt - 1/4 cup
- Milk - 1/2 cup
- Oil - 1 tbs
Instructions
Procedure
- In a bowl mix together flour, yeast, sugar, salt, gluten and yeast.
- Combine them well.
- Add milk, curd and oil.
- Combine to make a slightly sticky dough.
- Knead the dough on counter for ten minutes until smooth and elastic.
- Place in an oiled bowl, apply some oil on the dough and cover with cling wrap and set aside.
- Let it sit for one hour or until double in volume.
- Flip it on to counter and press it into a square.
- Divide into 9 equal portions.
- Roll each into a tight ball.
- Place inside a greased 8" square pan.
- Arrange all the rolls inside the pan.
- Cover and set aside for 20 minutes.
- Preheat oven to 200°C.
- Apply milk wash on the buns and bake them for 20 - 30 minutes or until the top is golden.
- Remove from oven and transfer to wire rack.
- Once cool, store in air tight jar.
I see your bakes and feel it is a breezy job..but deep down get nervous to bake myself..the buns look stunning and wish could enjoy these.
I am yet to try your pav recipe yet. How long can we refrigerate these buns? won;t they become hard in the fridge?
I reheated them in MW and they were so soft and fresh. But make sure that you store them in an airtight jar. Else it will dry out..
Looks perfect. I’m sure it’s not easy for a novice like me. But I’m trying it right now. If I have to knead it using a kitchen top with dough hook instead of hand, what changes should I make?
I just made it. And it doubled in size but later when I kept the buns for 20 minutes before putting them in the oven, they didn’t grow at all. So though they turned out soft, they’re tiny. Please advise
If the dough was over proved the first time, it would not rise for the second proving. I think that may be the problem..
Thanks for the prompt response, Gayathri. how long should I be kneading it if done in a kitchen aide with a dough hook instead of by hands.
Five to seven minutes would do..
Extremely prefect and am sure this pav buns will definitely makes everyone happy especially who ever dont want to bake pav buns with APF.
One time I tried wheat pav buns and it became stone bun.. 🙁 need to try your version now. thanks for sharing.
I had tried your one of the recipes using tangzong method and the results were appreciable that made me fan of yours. No doubt , whole wheat buns must be equally good
Wow, these pav buns are perfectly made.
The Pav looks PERFECT. Loved that they are made with wheat flour!
Those buns don’t look like they are made with whole wheat flour. They look so soft and delicious.
Gayatri I love these pav buns. They look delicious and I am surely making them.
These pav buns look amazing! Reminds me of the ladi pav back home in Mumbai
Gayathri, the whole wheat buns have come out gorgeous! Definitely a keeper recipe.
So perfectly baked Gayathri, want to try these whole wheat version!..enjoyed your baked dishes so much!
Whole wheat buns looks so soft and delicious.
ever since you baked the bun pavs in chennai i have been making them at home myself endlessly, i also do a similar recipe likes yours here using whole wheat, except i use milk and milk powder to make it little softer…otherwise with mumbais humidity the pav turn out to be dry
Beautiful buns and a foolproof recipe gayathri. I have always tried mine with little potato, would love to try this one.
Hi Gayathri, have a doubt, Can we replace milk with something else
You can go for water.
Mam here u have used instant yeast, i gues that is instant dry yeast. So dont we need to proof it in water with sugar? ???
Use directly with flour as mentioned??
Plz reply asap.
Yes, it is instant dry yeast. No need to prove it. You can directly add it with flour.
Hi Gayathri i enjoy reading your blog. I have a question. I don’t have instant yeast with me. If i want to replace with dried yeast, what will be the quantity?
Thanks for the help
Thank you. For one tsp of instant yeast add 1 1/2 tsp of dry yeast. Take some liquid from the recipe and prove the yeast first and then add it to the flour.
Thanks for the reply Gayathri. You are very pompt. I will make it and let you know how it is.
Thanks
I made it today and came out perfect. First time i am using yeast to bake. Thank you so much for the recipe.
I have been reading your blog.. in one of your recipes you stated never knead wheat dough for more than 3-4 minutes.. but mostly u say knead for 10 min or window pane test. so it is quite confusing..Please give little clarity
These were first written before I knew about the less kneading for wheat flour. The difference is the crust won’t be smooth when you knead it for 10 minutes.
Thanks..so no window pane test fr whole wheat
No, not necessary.
Hi Mam,
I tried recipe but not sure where I went wrong my pav wasn’t cooked inside.. Followed it exactly but still.. I have convection oven, and I pre heat in convection mode for 200c and baked for 30min..
Outside was hard and inside was uncooked.. could you please guide me what could have possibly gone wrong
Thank u
When using convection mode, you need to reduce temperature by 20C. So if an OTG recipe mentions 200C, then in your oven it should be 180C. That way, the buns won’t over bake on the outside. And the inside will also cook evenly.
Thank u mam.. And also if im using instant dry yeast and do proofing should I change the process anywhere? And I used sharbhathi atta as I had read a suggestion from you it’s good for baking, so will there be any difference in kneeding part or amount of liquid used?
Thanks
As the recipe itself is with wheat flour, you don’t have to change anything. Use sharbati atta. If using dry yeast, you need to take some liquid from the recipe itself and use it to prove the yeast. No other changes in the procedure.
Tried the same as suggested by you. Still the pav is uncooked from inside..
Not sure where I’m going wrong
Try increasing the temperature for the last 10 minutes and bake for extra 5 or ten minutes.
Hello Mam,
I tried again as suggested by you.. on my convection oven 180c for 30min.. still it’s uncooked from inside.. out is not very hard.. i even trued increasing time for another 10min.. yet it’s the same.. outside has become light brown
Hi
I m impressed with your baking
Isn’t any need to warm milk in this WWF buns?
If you live in cold place, warm water helps. I live in a very hot place, so never use it. Thank yuou!
Thank you for an easy and healthy recipe. Can the roti/chapati aata be used as the whole wheat flour?
Thank you. Yes, you can use the atta for this buns.
If l double the recipe and make a bread, what tin size should l use. Pls. reply TIA.
8″ by 4″ loaf tin