I took nearly two day to make these buns. I know it is a slow process but I just wanted to be sure of the texture. Next time I am planning to make it in a single day and only then I can be sure about the difference. For this recipe I cut down milk and butter to make it a little bit healthy. The soaker was mixed on the first day night. The second day, the tangzong is made and the dough is kneaded in the morning. Then it is placed in fridge for the first proofing for 8 hours. After that the dough is brought to room temperature, shaped and placed in pans. Now it again goes into fridge for overnight proofing. The next day morning the buns are baked. I know it is quite long but it really gives a nice flavour to the buns. In spite of substituting oil for butter, the buns had a great butter flavour. It is best to serve them warm. When at room temperature the buns loose a little softness but they do taste great.
Makes 12 Buns
Ingredients:
For The Soaker:
Wheat Flour-1/2 cup
Water-1/3 cup
For The Tangzong:
Wheat Flour-1/6 cup
Water-1/2 cup
For The Dough:
Wheat Flour – 2 cups
Sugar-1 tbs
Salt-1 tsp
Curd-1/3 cup
Baking Soda-a generous pinch
Milk Powder-1 1/2 tbs
Instant Yeast-2 tsp
Oil-3 tbs
Water-2-3 tbs
Procedure:
Soaker:
Mix together wheat flour and water to form a slightly soft dough.
Cover with cling wrap and let it sit on counter overnight.
Tangzong:
The next morning, mix together wheat flour and water in a sauce pan. Use a whisk to make it lump free.
Heat the mixture and keep on whisking until the mixture is cooked and is thick.
Transfer to a bowl and cover with a cling wrap in such a way that the wrap touches the surface of the mix. This is to ensure that no skin forms while it cools.
Dough:
In a bowl mix together wheat flour, salt, yeast, sugar, milk powder, soaker and the room temperature tangzong.
Mix curd and baking soda until curd turns frothy.
Add it to the dough ingredients along with 2-3 tbs of water to make a slightly sticky dough.
Now transfer the dough to counter and knead for 10 minutes or until the dough passes the window pane test.
Place it in a well oiled bowl and rotate dough to coat it with oil.
Cover with cling wrap. You can set this on your counter until it doubles or place it in fridge for 6-8 hours for slow proofing. If placed in fridge, then you need to bring it to room temperature before shaping.
Once the dough is double and at room temperature, flatten it and divide it into 12 equal portions.
Roll each portion into a small tight ball with seam side down.
Arrange them in a greased 8″ square tin or a loaf tin.
Again you can just proof it on counter until double or can refrigerate it overnight.
Preheat oven to 200°C.
If in fridge, allow it to come back to room temperature.
Brush the rolls gently with milk.
Bake the buns for 25-30 minutes or until the top is golden.
Remove form oven and immediately apply butter on top.
Remove from the pan to wire rack.
When warm, serve it with gravy or make vada pav or pav bhaji and enjoy…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Eggless Whole Wheat Pav Buns
Ingredients
For The Soaker
- Wheat Flour-1/2 cup
- Water-1/3 cup
For The Tangzong
- Wheat Flour-1/6 cup
- Water-1/2 cup
For The Dough
- Wheat Flour - 2 cups
- Sugar-1 tbs
- Salt-1 tsp
- Curd-1/3 cup
- Baking Soda-a generous pinch
- Milk Powder-1 1/2 tbs
- Instant Yeast-2 tsp
- Oil-3 tbs
- Water-2-3 tbs
Instructions
Soaker
- Mix together wheat flour and water to form a slightly soft dough.
- Cover with cling wrap and let it sit on counter overnight.
Tangzong
- The next morning, mix together wheat flour and water in a sauce pan. Use a whisk to make it lump free.
- Heat the mixture and keep on whisking until the mixture is cooked and is thick.
- Transfer to a bowl and cover with a cling wrap in such a way that the wrap touches the surface of the mix. This is to ensure that no skin forms while it cools.
Dough
- In a bowl mix together wheat flour, salt, yeast, sugar, milk powder, soaker and the room temperature tangzong.
- Mix curd and baking soda until curd turns frothy.
- Add it to the dough ingredients along with 2-3 tbs of water to make a slightly sticky dough.
- Now transfer the dough to counter and knead for 10 minutes or until the dough passes the window pane test.
- Place it in a well oiled bowl and rotate dough to coat it with oil.
- Cover with cling wrap. You can set this on your counter until it doubles or place it in fridge for 6-8 hours for slow proofing. If placed in fridge, then you need to bring it to room temperature before shaping.
- Once the dough is double and at room temperature, flatten it and divide it into 12 equal portions.
- Roll each portion into a small tight ball with seam side down.
- Arrange them in a greased 8" square tin or a loaf tin.
- Again you can just proof it on counter until double or can refrigerate it overnight.
- Preheat oven to 200°C.
- If in fridge, allow it to come back to room temperature.
- Brush the rolls gently with milk.
- Bake the buns for 25-30 minutes or until the top is golden.
- Remove form oven and immediately apply butter on top.
- Remove from the pan to wire rack.
- When warm, serve it with gravy or make vada pav or pav bhaji and enjoy...
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wow ! thats a healthy version of the pav roll ! bookmarking ….
Seems to be very good choice.I am adding 1 cup all purpose flour to wheat flour.Now i can use this method.. liked your whole wheat bread too.Is the kneader is a good choice?I am kneading it with my hands so it take around 10 minutes to make it elastic.
Even I do knead it with hands Sathya. Once I did it in food processor and was not satisfied. But you could go for dough hook in the electric beater…
Yummy looking pav buns with wholewheat flour. They look so soft and fluffy. Thanks for the detailed recipe and step by step pictures.
This tangzhong method pav buns are the star of this month’s BM.. Well done Gayathri.
I am yet to try Tangzong pav buns. Whole wheat ones have come out so well.
it is like the tutor returning to practice more..i think i used APF in tangzhong when i made the whole wheat ones..urs look amazing the bread has come out very soft
Kalakal ponga.. super
Your whole wheat version is healthy. Nice attempt to convert your recipe to whole wheat.
I am sure this method has been the most popular in this series. These whole wheat buns look very tempting.
Soft and fluffy pavs !! Whole wheat makes it more healthier!!
i will bookmark this.. they look super soft!!
This recipe is more doable for me as you have noty used gluten which I cannot get here. Will try is asap ( read when I am less lazy)
Now that most of us have tried your regular pav buns, this is the next to try! Lovely texture Gayathri 🙂
Thank you so much for this fantastic recipe for the whole wheat rolls. I was always very hesitant to try bread making at home, but after reading this easy to follow recipe I summoned up the courage to try it today and was rewarded with truly delicious rolls. This is the beginning of home bread making for me thanks to you.
Hi Gayathri, I made this recipe and my bread turned flat (didn’t dome in the oven) and rubbery. Can you please advise me on what I may have done wrong? Thanks!
The only reason for bread coming flat us the yeast. Please check it.