The warm smell of freshly baked bread is amazing! I grew up eating homemade rolls called “Pao/ Pav” either, plain fresh from the oven or, cooled and sliced with a patty inside or, just torn into large pieces to dunk into gravies!
This recipe does require a bit of planning and time as, the dough needs time to rise atleast twice for 60 minutes for spongy soft rolls.
To make,
Dissolve 2 teaspoons of instant active yeast in 250 ml luke warm water and 1 tablespoon of raw sugar in a large bowl. When the mix looks frothy (approximately 15 minutes) add,
- Wholemeal Flour – 250 grams
- Bread Baking Flour – 250 grams
- Vegetable Oil – 2 tablespoons
- Salt – 1 teaspoon
Directions:
I used a dough hook on my stand mixer to knead the dough, but have made this by hand in the past in a large mixing bowl. Set down the dough covered in a warm place to rise for the next hour.
- After an hour, punch the dough down and separate gently into smaller lemon sized rolls.
- Prepare a large cake pan or, 2 small ones and spray with nonstick spray.
- Place the rolls with atleast one finger distance, in a warm place to rise up for another 60 minutes.
- Preheat oven to 180 degrees C and spray the tops of the rolls with nonstick spray.
- Bake for 15 – 20 minutes on a fan forced setting, until golden brown and smelling delicious!
This recipe makes approximately 12 rolls that got dunked into Indian style Vegetable Chili! The leftover rolls were sliced for school lunchboxes the next morning. They certainly don’t last very long. Enjoy!
