These pav are super soft and fluffy and they’re eggless! Pav, also known as Indian bread rolls, pav plays a crucial role in iconic Indian street food dishes like Pav Bhaji and Vada Pav.
Add water, milk, yeast, 1/3 cup (71 g) butter, flour, salt and sugar to a bowl of a stand mixer. Use a spatula to mix the mixture into a shaggy dough. Knead the dough on low speed using the dough hook attachment for 12 minutes, scraping the dough down halfway through. Grease a bowl or container with a little melted butter and place the dough into the greased bowl. Cover and let rise for 1 1/2 to 2 hours or until doubled in size. Grease a 9×9 pan with butter and set aside.
Punch the dough down and knead the dough on a lightly floured surface for 2 minutes. Flatten and fold the dough into a square and place the dough back into the greased bowl, and cover. Proof for 30 minutes.
Remove the dough and divide the dough into 9 equal portions (about 73 g per dough ball). I suggest using a scale if you have one for even pav. Flatten your dough ball, gather the edges, and pinch them together. Flip the dough ball so the pinched edges are on the bottom and cup your hand around the dough ball so that your pinky and the side of your palm is touching the work surface and gently roll the dough until you feel the dough tighten slightly. Place your dough balls into the greased 8×8 baking pan, leaving space in between each one Repeat until all the dough balls are in the pan. Brush each dough ball with melted butter and cover with plastic wrap. Proof the dough for 30-45 minutes.
Preheat oven to 400°F.
Bake the proofed pav for 10 minutes, then turn the heat down to 350°F and bake for 15 minutes or until the center pav registers at 200°F. Remove and brush the tops with additional melted butter and cool for 10 minutes before removing the pav from the pan and cooling on a rack. Store leftover pav in a brown paper bag for up to 2-3 days.
