Meri Rasoi: Pav Buns

Ingredients:

Instructions

Warm the milk, Add the sugar, yeast. Mix well, cover and keep aside for 10 minutes. After 10 mins, the mixture will become frothy.
In a flat pan (prant) or on kitchen shelf, put maida and salt. Mix well.
Add frothy yeast mixture to the plain flour. It will look like a sticky mess :) (The moisture in the dough will make our buns soft, so we need the dough to be sticky)
Now add the butter to the sticky paste and start kneading. Use flat spatula or spoon to bring mixture together while kneading. In this process, rub the mixture with palms as well. It will turn from sticky mass to a dough. Knead it for 15-20 mins atleast. (Time for kneading is important)
The whole idea of kneading is to activate the gluten. It will take 15 mins for the gluten to get activated and at that time, the sticky mess will start coming together to form a sticky dough.
DO NOT add any thing else while kneading.
After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 1.5- 2 hours (atleast keep it for 1 hour ).

It will double in volume after one hour, (using dry plain flour only IF NEEDED), knead the dough for 2-3 mins. (Don't add too much maida else the pav won't be soft).
Now divide this dough in equal parts and roll them to form nice round balls using your palm and hand.
Grease the cake baking tin, place the balls in it. Keep the balls very close to each other. (Else they wont rise up, rather they will spread sideways and become flat).

Preheat oven at 200 deg C.
Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
After 45 minutes, brush the pav gently with milk. Place the cake tin in the oven and bake for 15 minutes at 200 C.
If the buns dont look brown, bake for some more time.
Take them out immediately and brush the top part with butter.
Keep aside till they cool and cut them with knife.
Ready to serve.

Meri Rasoi