Ladhi Pav (Batch-Baked Rolls)
The perfect rolls made with butter, milk, and eggs.
Ingredients
- 4 tbsp warm water about 95 F
- 1 tsp sugar
- 2 tsp active-dry yeast
- 5 cups all-purpose flour (625 g) sifted
- 2 tsp salt
- 2 eggs beaten
- 4 tbsp unsalted butter (60 g) at room temperature
- 1 cup milk (250 g) warm
Instructions
- Mix the 4 tbsp of warm water with the 1 tsp of sugar and once the sugar is dissolved, add the yeast. Set aside for about 5-10 minutes or until the yeast has bubbled up.
- While the yeast proves, mix the flour, salt, eggs, and butter together in a large bowl or in a bowl of a stand mixer. Add the yeast and mix. Add the milk little by little while kneading the dough. Once all the milk has been added, knead the dough for 5-10 minutes. The dough will start out quite wet but will eventually become elastic and smooth. We recommend using a stand mixer but this can be done by hand as well.
- Once the dough is smooth, cover the dough with a towel and let it rise for at least an hour or at least doubled in size.
- Fold the dough inwardly until all the air is knocked out from the dough. Roll out the dough into a 2-inch diameter log. Cut the log into 24 evenly sized pieces. Roll each piece into a ball and place on a parchment lined baking sheet, leaving about ΒΌ-inch of room between each piece. Cover the balls and let them rest for about an hour or until they are at least doubled in size.
- About 15-20 minutes before the dough is done proofing, preheat the oven to 425 F.
- Bake the buns for 15-20 minutes or until the tops are golden brown. Serve warm with some butter brushed over the tops.