Whole Wheat Pav / Buns

Recipe by Anju Bhagnari
February 3, 2017
4 from 2 votes
Whole Wheat Pav / Buns - Plattershare - Recipes, food stories and food lovers
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Pavs are a must if having Pav-Bhaji, Wada-Pav, Misal-Pav. As we all know, ready ones are loaded with preservatives and unhealthy maida. Why not go in for Home made and healthy Wheat Flour ones ?
Prep Time 3 hrs
Cook Time 15 mins
Total Time 3 hrs 15 mins
Recipe Cuisine Type Breakfast
Recipe Category Vegetarian
Servings 6
Served As Breakfast, Snacks
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Ingredients
  

  • 1 1/2 cups whole Wheat flour
  • 3/4 to 1 cup water + milk in 50:50 ratio
  • 3/4 teaspoon dry yeast
  • 3/4 cup sugar
  • Salt To taste
  • 2 tbsp oil
  • 2 tbsp milk to brush the buns
  • 2 tbsp melted butter to glaze the buns
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Instructions
 

  • Add sugar to the water-milk mix. Mix it to dissolve. Heat to lukewarm, not hot. Take out 100 ml. Sprinkle the yeast all over and let stand undisturbed for 10 minutes.
  • The mixture will bloom up. In a big bowl, Take the flour and add salt. Add the bloomed yeast liquid and remaining liquid. Start kneading and bring the flour together.
  • At this point, dough will be very sticky and difficult to handle.Use the oil to help in kneading. Knead for 12-15 minutes. The dough will slowly come together. It should not be too dry. Add little milk to get a moist dough.
  • Now, grease a bowl and keep the dough for rising in.a warm.place. Clingwrap the bowl. Depending On The weather, it will double up in 1-2 hours.
  • Gently punch it once and make small equal size balls. Grease a baking tray or cake mould. Arrange the balls in it.
  • Keep some spaces in between as the buns will rise and stick together after rising. This second rising will take about 25-30 minutes.
  • Preheat The oven with both rods on at 180 degrees for 10 minutes. Brush the buns with milk and keep for baking. Check after 10-12 minutes.
  • Once done, remove and apply melted butter to get a shine. Demould and keep to cool on a wire rack.
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Notes

Use good quality yeast.
If yeast doesnot bloom, discard and restart.
All flours take different quantities of liquids so need to eyeball it a bit.

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4 from 2 votes

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Anju Bhagnari
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