Ladi Pav aka Dinner Rolls: Bread Baking 101
If you have an oven at home, and even slightest of interest in cooking, then I would suggest you to go for bread baking. It is amazing to see how a few ingredients can turn a heap of flour into pillowy soft with a golden crust bread or Ladi Pav. The magic lies in yeast and in your hands. No, it’s not metaphorical, but quite literal in terms.
Bread baking is a beautiful amalgamation of science and art. The right amount of yeast when allowed to bloom in a suitable condition, makes the dough rise which later gives you a perfect loaf. Here, one thing that makes or breaks the thing is the kneading.
Just like any other dough, kneading is an essential part of the entire process of bread making. To start with the dough is extremely tacky and has a high amount of moisture in it. At this stage, one might be tempted to add some more flour in is so as to make it manageable, but that, my fried, would completely ruin your bread and after baking it would come out as dense and heavy. With a little splash of flour and some upper arm exercise, this tacky dough would soon turn into a smooth and supple ball. Now, all you need is to proof it twice and bake.
This was essentially a quick narration of the process of bread making. Below I will describe each step elaborately so that you can easily start baking your own bread at home.
Ladi Pav or Dinner Rolls is an extremely flexible bread which can be consumed in several ways. As the name says pav, it is wonderfully paired with Indian veggie mish-mash, together known as Pav Bhaji. Also, you can make Potato coquette and have it sandwiched between each pav. In Mumbai it is known as Vada Pav. It is a popular street food where it is served with a fried Chili and coriander chutney.
This Ladi Pav or Dinner Rolls make amazing Sliders. It is a kind of sandwich which has pulled meat and a type of sauce with it. It is perfect for Dinner parties or weekend snacks.
Making Ladi Pav or Dinner Rolls is easier than you think. Handful of ingredients and little bit of time can give you deliciously soft Dinner Rolls. Plus Bread Baking is better than going for a therapy, much cheaper as well!
- 1,1/2 cup All-Purpose Flour or Maida
- 2 tsp. Dry Activated Yeast
- 1/2 cup Milk Lukewarm
- 2 tbsp. Sugar
- 2 tbsp. Butter or Oil For The Dough- Softened
- 1 tsp. Salt
- 1 Egg
- Mix the Sugar in the lukewarm Milk. When it is dissolved completely, sprinkle the Dry Yeast on the surface of the milk. Give it a gentle stir, and let it bloom. For this keep it aside at a warm place for 5-7 minutes. Once you see that it has become frothy, it is ready to go into the dry ingredients.
- For the dry ingredients, take a mixing bowl, and add All-Purpose Flour, Salt, and Butter/Oil. Mix these well.
- Now, add the Yeast mixture into the dry ingredients and mix it well. You may use your Electric Hand-Mixer at this stage, but I find a Wooden Spoon much better. Otherwise, if you have an Electric Stand Mixer, then use the paddle attachment for better results.
- Keep mixing till all the dry ingredients have been mixed with the wet ingredients, and the dough has become pasty and sticky.
- Dust your kitchen top with some Flour, and turn the dough onto it. Now, knead it with both hands for 8-10 minutes. If you find your dough sticking to the surface, dust some more flour and knead it thoroughly. However, don't use excessive flour or your Bread will be tough. Keep it under 1/4th cup of Flour.
- Once you see that the dough has become soft and supple, you know that it is done. Its surface should be smooth and upon pulling it should be elastic.
- Take the bowl, and grease it nicely. Put the dough back in it and cover its surface with some oil. Seal the bowl with some cling-wrap and keep it at a warm spot of your kitchen for 45-60 minutes. It will get double in size and rise inside the bowl.
- Now, punch it in, and topple the dough again on your Flour dusted counter.
- Prepare you baking tin by lining it with Baking sheet.
Divide the dough in equal balls. You should get 8-9 portions. Roll them between your palms and place it on the baking sheet.
Once all rolled, cover it with a damp cloth and allow it to rise again for 30-45 minutes.
Once risen, give them a brush of milk or butter and bake at 180C for 8-10 minutes.
Once they turn golden and crisp on top, take them out of the oven as well as the baking tin. Place it on a wire rack to cool down.
- Check if done by tapping at the bottom, it should sound hollow.