Breakfast rolls (Laadi Pav)

Ingredients

4 cups all purpose flour

1 tsp. active dry yeast

3 tbsp. Sugar

1 1/2 tsp. salt

1 3/4 cup milk or water (luke warm)

3 tbsp. Butter salted (room temp)

Method

Add sugar and yeast to the luke warm milk (if making the bread for breakfast would recommend using milk instead of water), stir and leave to rest about 10 minutes till the mixture turns frothy. 

In a large bowl, add the flour and salt and mix.  Add the yeast solution and knead few minutes till dough comes together.

Add the butter and knead 2-3 minutes more until well incorporated and smooth.  Dough may be sticky but don’t be tempted to add anymore flour. 

• 

• 

• 

• 

Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature.  This is the frist proving. Once double, punch to release the air.

• 

• 

• 

Divide into 15 portions. Dust a board with flour, roll each portion lightly in the flour, form into a ball, then flatten into an oval shape (you may use a rolling pin or simply shape with your hands), fold the two sides in slightly and roll into a log.

Place all the shaped dough portions next to each other into a baking tray 7 x 11 x 2 inches, and cover with cling wrap.  Keep the tray in the refrigerator overnight or for 10 to 12 hours if baking the rolls next day, the slow proving does add to the taste. If not, leave on the counter to prove until double in size. This is the second proving.

TIP: After the first proving, if you have time, you may knead the dough for 2 to 3 minutes and leave again to prove, this makes the bread more airy and fluffy.

Next morning take the tray out, brush the bread with milk and bake (not necessary to bring to room temperature) in a preheated oven at 180 degC for 20 to 30 minutes (depends on the oven, my oven it takes 30 mns.) or until tops are golden brown.  Place tray in the middle of the oven. 

Remove the baked rolls, demould immediately and apply the tops with butter and leave to cool or have them nice and warm for your breakfast, use for vada pav or pao bhaji, omlette pao, etc.

• 

• 

For vada pav, set the pav aside to cool, then assemble the vada pav, with the batata vada, green chutney and garlic chutney and serve immediately.