Wednesday, December 3, 2014

Eggless 100% Whole Wheat Laadi Pav / Dinner Rolls

I have posted dinner rolls with 50% whole wheat in this space. These rolls are made with 100% whole wheat flour. I used King Arthur organic white whole wheat flour. It is an organic high protein flour and produces very tasty dinner rolls. My daughter is very willing to munch on a hot roll without anything added to it.


I make these rolls often as we have Pav bhaji almost every weekend. Homemade and made 100 % whole wheat these rolls are very healthy. Whole wheat rolls are usually dense but I wanted them to be really soft. So I substituted eggs with yogurt and pinch of baking soda. The crumb was tight but the rolls were really soft.

You will need for 15 pav
5 cups whole wheat flour
1/2 cup yogurt
1 pinch baking soda
1 tbsp. sugar
1 1/2 tsp salt
2 tsp. yeast
2 tbsp. olive oil
1 1/2 cup lukewarm milk
1 cup warm water
1 tbsp milk for brushing the rolls

Sift the flour in a large mixing bowl. Add the sugar, salt and yeast. Whisk the yogurt with baking soda in a separate bowl.


When it starts to bubble add to the flour and mix well. Heat the milk and water in a microwave and add it to the flour along with the oil. Mix together to form a dough. Knead for a few minutes until smooth and elastic.


Place the ball of dough in the bowl, cover and allow to rise for 1-2 hours until it doubles in volumes. On a hot day this process might go faster.


Flour your hands and your working surface and transfer the dough on to it. Do not punch it. Be gentle as you work the dough into a rectangle. Using a pastry cutter cut equal portions of the dough. I got 15 rolls of ~76 gm each.


Shape the roll to get the smooth top. Fold in all the sides of the cut portion of dough.



Squeeze together.


Turn over. The under side now on the top should be smooth. Cup your palm around the ball of dough and rotate your arm such that the bottom of the balls rotates on the work surface. This seals in the bottom of the pav and creates tension on the top surface.


Place the rolls a half inch apart on a baking sheet covered in parchment paper. Cover loosely. Allow the rolls to rise for 20-30 minutes.


In the last 10 minutes preheat the oven to 350 F. Brush the tops of the rolls with a little warm milk.


Bake for 20-30 minutes or until the tops are brown and a tester inserted in the center comes out clean. Transfer to a cooling rack for a couple minutes.






Enjoy!


This is my entry for day 2 of the Bake-a-thon 2014



12 comments:

  1. Wow those pav looks fantabulous..100%wholewheat donner rolls rocks..

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  2. Yes me too using yogurt + baking soda these days to get softer n fluffy texture. Those buns look tempting! !

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  3. These a perfect Varada, and simply love these pav. Excellent texture.

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  4. Hi varada...they look awesome....one question is I have active dry yeast so do I have to put the same quantity as yours?

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    1. Yes Sargam, use the same quantity. However it is better to proof it first in a 1/4 cup water. Let it bubble up, about 10 minutes, and then use. Reduce milk by 1/4 cup to compensate for the water. Add milk and water together to the flour.

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  5. wow - what a soft and airy texture despite its 100% ww

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  6. I have ti try this yogurt and soda for baking they looks so soft too good

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  7. Lovely whole wheat pav buns Varada. Love the step by step pics and King arthur flour recipes are 100% success guaranteed :-)

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    Replies
    1. Pavani, the recipe is my own. Only the flour is from King Arthur. :)

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  8. Superb recipe Varada!Will surely try this out. My kids will love it for sure...

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  9. Lovely texture. Now I have so many recipes bookmarked for April BM and this is added to the list

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