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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pav (Buttery Eggless Dinner Rolls)
 Categories: Breads, Indian
      Yield: 8 Pav
 
      3 c  Flour
    1/2 ts Kosher salt
      3 tb Unsalted butter; melted
  2 1/2 ts Active dry yeast
    1/4 c  Water; lukewarm,
           - for frothing the yeast
  1 1/2 tb Honey; sugar, or maple sugar
      1 c  Milk; luke warm,
           - up to 1-1/4 c,
           - or as required for
           - kneading the dough
           Flour; for dusting
           Butter; melted,
           - for brushing on top
 
  If using a combination of flours, sift them once to mix thoroughly.
  Dissolve yeast in luke warm water mixed with honey and set aside until
  frothy.
  
  Note:
  
  If you dont see foam within 30 seconds of dissolving the yeast,
  discard the mix & restart.
  
  While the yeast is frothing, in a large bowl (enough to hold doubled
  up dough after rise), tip in the salt. Top it up with flour, melted
  butter, and foamy yeast paste in this order. Start mixing in lukewarm
  milk until everything comes together.
  
  Note: Start with 1/2 cup of milk to begin with.
  
  Once a loose dough ball starts to come together, transfer the dough
  to a floured surface, and continue kneading for 5 to 8 minutes until
  you get a soft, elastic dough. While kneading, if you feel that the
  dough is on the dry side, add 1 tb(s) of milk. If it feels sticky,
  add some flour to bring it together. Brush some oil on all sides of
  the bowl, and once kneaded, transfer the dough back to the bowl.
  Brush some oil on the top of the dough ball, cover the bowl with a
  damp cloth and set aside in a warm, dry place for 1 to 1-1/2 hours to
  rise. Spray your baking sheet with some cooking spray or line with
  parchment. Once risen, punch down the dough with your knuckles &
  knead again for 5 minutes. Divide into equal 8 to 10 portions of the
  ball size you desire. Next, moisten your palms with some oil, take
  one portion at a time and roll it up into a dough ball, tightly
  kneading in between your palms.
  
  Note:
  
  Kneading between the palms creates friction which gives the rolls a
  great texture after baking.
  
  Line the dough balls side by side about 1" part on the baking sheet
  and set aside again to rise, about 20 to 30 minutes. After rising,
  the sides of the dough balls with touch each other, but dont worry,
  we'll bake the whole thing as a pull apart loaf. While the dough
  balls are rising, preheat your oven to 375?F (190?C). After the
  second rise, bake the dough balls for 15 to 18 minutes or until the
  top is starting to turn brown. You can use a skewer to test if they
  are baked from inside. Reduce the oven temperature to 350?F
  (175?C). Take out the baking sheet, brush the pavs with some melted
  butter and bake for another 2 to 5 minutes. Bake until the top is
  golden. This melted butter brushed on top gives the pavs the typical
  bakery "brownish" look & adds great flavor too.
  
  Once baked, remove the baking sheet from oven.Let the pavs sit for 5
  minutes in the baking sheet itself. Using tongs, transfer to a wire
  rack to cool. Once cooled completely, store in an air tight box lined
  with cloth until ready to use. When ready to serve, serve whole (this
  is how I like them) as it is.
  
  Alternatively (this is traditional way of serving ), using a sharp
  knife, slice the balls in half and brush some more butter on the
  bread side and lightly brown on a hot skillet, tawa, or grill.
  
  Serve warm with bhaji (spicy vegetable mash).
  
  Recipe by sanjuro
  
  Adapted FROM: Taste of Home
  
  Recipe FROM: 
 
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