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
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
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.
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