Spread the Joy!
I have already shared a traditional pav recipe. But this is a recipe which is made using whole wheat, it is for those health consicious people. This buns turned out so soft and fluffy, just like normal pavs. I served it with my bhaji and it was super yummy.
Similar Recipe
Making whole wheat buns or bread is not at all hard, if you get the dough right then those buns will turn just soft. The dough which you make has to be very soft and sticky. This sticky dough will give you the soft bun or bread. Then after the first rise, you can add more flour and knead the dough well till it is soft and plump. Now when you make buns or bread using this. It will turn out beautiful.
You can see the texture of the pav in the below picture.,
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 mins
Baking Time : 35 to 40 mins
Rising Time : 2 to 3 hours
Makes : 9 large pav buns
Ingredients:
All Purpose Flour / Maida – 1 cup + more for kneading
Wheat Flour / Atta – 1.5 cup
Milk – 1/2 cup
Water – 11/4 cup
Dry Yeast – 2 tsp
Sugar – 2 tblspn
Salt – 1.5 tsp or to taste
Oil – 2 tblspn
Milk for brushing on top
Butter for applying over baked pav
Method:
Take milk and water in a sauce pan, heat till it turns warm. Set aside.
Take yeast and sugar in a bowl, pour little of the warm liquid over it. Mix well. Set aside for 5 mins till it is foamy and activated.
Now take both the flour in a bowl, add in salt and mix well.
Pour in the yeast mix and milk mix. Mix well. The dough will be very sticky.
Now add in oil and mix well.
Cover the bowl with a plastic wrap and put the bowl in a warm place to rise for a hour or till it is doubled in size.
Now knock back the dough down and add more flour to it. Transfer the dough to a work surface, sprinkle more flour and knead for 5 mins or so till the dough is soft. Add more flour as needed.
Now roll the dough into a log, cut into equal portions.
Take a portion and roll it into a smooth ball.
Arrange the ball in a well oiled baking tray.
Once it is all done, cover with plastic wrap and let it rise for 1 more hour.
In the last 10 mins of rising, Preheat oven to 190 Degree C.
Now the dough will be well risen and stick to each other. Brush the top with some milk and bake for 35 to 40 mins.
Remove and brush some butter over the top.
Serve warm.
Notes:
1)Activating yeast till it is foamy is very important before you proceed with the dough. If your yeast is not foamy them please dont continue, the dough wont rise and it will give you a rock hard bun.
2)The dough which you make before the first rise has to be sticky. This what gives your tender and soft buns.
Common Questions about yeast:
1)Why my yeast is not getting foamy and activated?
There may be three reason for your yeast not activating.
a)If you add too hot water to yeast, it will kill the yeast.
b)If you add too cold water, then the yeast wont activate.
c)Your yeast may be expired or out of date. Get a fresh packet.
2)How to store yeast?
Always store yeast in a air tight container in freezer.
Pictorial:
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| Take all your ingredients |
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| first take water in a sauce pan |
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| add in milk |
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| Heat it so it turns little warm |
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| Take yeast in a bowl |
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| add in sugar |
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| pour a little from the warm mix |
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| let it sit for 5 mins |
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| look how foamy it has become |
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| In a large bowl, take all purpose flour and wheat flour |
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| add in salt |
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| mix well |
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| pour in the yeast mix |
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| and the milk mix |
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| mix well using a spoon or fork |
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| i found the mixture to be a bit dry, so i added a additional 1/4 cup of water |
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| mix well |
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| look how sticky the dough is, it has to be like this, this is what gives you the soft buns ever |
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| add in some oil |
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| mix well |
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| cover with a plastic wrap and let it rise for 1 hour or so |
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| now it has more than doubled in size |
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| knead it once |
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| now add more flour to it |
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| tip the whole thing to a work surface |
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| start kneading |
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| at a stage it will form like a smooth ball |
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| shape it into a log |
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| cut in half |
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| cut each half into small pieces |
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| take a portion |
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| shape it into a smooth ball |
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| i oiled a square baking pan |
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| place the rolled bun in it |
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| i did for all of them |
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| cover it with plastic wrap and set aside to rise for 1 more hour |
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| look how beautifully it has risen |
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| brush the top with milk |
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| bake till golden |
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| now rub some butter over hot pan |
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| yum yum |
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| invert it to a plate |
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| look how fluffy it is |
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| serve |
Spread the Joy!
First the dough should be kneaded to sticky texture…OK…..Can I knead the dough 2nd time to the texture of chappati dough?
I only got instant yeast. How can I use it in this recipe. Plz advise
@Anonymousjust add it straight to the flour and knead
@Anonymousthe dough wont get that firm of a chapati dough. It will soft and non sticky
Nice
Hi Aarthi,
I tried the buns yesterday and I am storing them in fridge. They are awesome. I am a non baker. I never knew making buns would be that easy. Being of whole wheat, they are little sense but they taste great.
Thanks alot for one more awesome recipe 🙂 You are the best!!
Hi… My buns came out nice.. But the top became crispy.. How can I avoid this next time?.. Thanks
@Anonymouscover the top with a damp cloth for few mins, it will turn soft
hi…tried your recipe…unfortunately not have APF so added the same amount of whole wheat flour more.. everything went on well.. it had a good rises and put into baking in my convection oven at 180 for 40 mins. i brushed butter but found the base basically little hard… what can be reason for thatz???
@uttarakaushikI think u must have over baked it..So reduce the cooking time
How many buns will this recipe make approximately?
@Anonymousit will make 9 large pav
Instead of yeast what we can add n how much
@Nanda Baghmarno sub for yeast
Hi, I am a silent follower of your page…u r doing a really great job. I would like to know if this bun can be baked in a microwave oven. I don't have a convection one..really waiting for ur reply..thanks..
It can be done on a gas stove in a cooker add a layer of salt pre heat it and once your cooker is heated place your tray on the salt cover and cook for 35 mins
@Anonymousno u cannot bake it in normal mode
Hi Arthi,
I've been following your blog n trying out various recipes, especially the nv ones, my family is really enjoying your dishes.
For the pav bun, can I use active yeast, activate like what we do for bread n use?
@Anonymousyes same thing
Is it possible to do this in microwave?
Baked it today.. it was quite tasty but the crust was quite hard dispite buttering it. Why did that happen?Also during 1st and 2nd proofing it has risen very well but deflated a lot lot on pressing.
Reply would be much appreciated ma'am. Thank you
An
Hi Aarthi…You said cover the top with a damp cloth so the top doesn't go hard/crisp. When does this need to be done?
Hi Aarti ,
Is the proportion of the yeast is same for instant yeast as well ?
Thanks
Hi Dear,
I tried this recipe n it came out very well.
Thanks
Hey Aarthi, can we cover with kitchen cloth instead of cling wrap
Hi Aarthi,
Have followed some of your recipes earlier. Tried this one today . It came out awesome, except the base turning a bit hard, as compared to the whole bun, that was so soft! Trying to figure out why, even as I appreciate your note on insisting the dough be sticky in the beginning, which really made me refrain from adding more flour in the first place! Thanks for that! Makes sense to make this tender wonderful 60:40 wholewheat recipe than make flower-soft maida buns, which have zero goodness in them. Keep the great job going! ����
Hey Aarthi,
I tried this today and came out very well. It was finished before i could take a picture.
One cup equals how many m.l/grams???
My 1 cup measures 240 ml
Mine… the bottom of the bun become dark n hard… how to avoid this ??? Kindly guide me pls..
Dont put the tray close to the bottom rack. Bake in middle rack
I tried this today turned out super soft. This sure is a keeper recipe.
Hi men…
I tried blue bird dry yeast but can’t get results…
Plz tell me which company’s yeast is best
Check purix brand