Pav Buns (whole wheat)

Pav Buns (whole wheat)

Hello Everyone!

Homemade Pav buns are soft, tasty, healthy when prepared with 100% whole wheat flour. Today I am sharing a healthy version of whole wheat pav buns with zero sugar. These buns can be stored in refrigerator for couple of days and in freezer for about 7-8 days. You need to cling wrap the buns before putting  into the freezer.

Ingredients:

Whole wheat flour - 2 cups

Instant active dry yeast - 1/2 tsp

Jaggery syrup - 2 tsp

Milk - 1/4 cup 

Butter - 2 tsp

Oil - 1 tablespoon

Salt - 1/2 tsp

Water - 1/2 cup / as required to knead

* Butter and milk we need to brush the pav buns

1.5 tsp each.(extra)

Method:

# In a bowl mix whole wheat flour, jaggery syrup, yeast, salt and mix well.

# Warm the milk add butter.

# Make a well in the flour...pour the milk, butter mixture. Start mixing... sprinkle water and start kneading. It will be slightly sticky but after kneading for 8-10 minutes it will be a soft dough. As this is a whole wheat flour you may require little extra water while kneading.

# Keep th dough in well greased bowl and apply some more oil to the dough. Cover well and allow the dough to proof. (until it double in size)

# Grease the baking tin with oil or butter.

# For me it took 45-50 minutes to proof. Punch the dough and again knead for 1 minute.

# Make tight balls of the dough and arrange in the baking tin. Leave some space while you arrange pav buns as they need space to expand. Cover and again keep it for 2nd proofing for 20 minutes.

# Preheat your microwave convection mode @ 180'c.

# After 20 minutes check the pav buns...it will double in size... apply milk wash.

# Bake pav buns @ 180'c for 25 minutes.

Once done you can see a golden crust on top of the buns. Apply butter and cover the buns with wet cloth. After 1/2 hr demould the buns and allow them to cool.

Try these pav buns and provide your comments.

Thank you!