Ladi Pav (Eggless Dinner Rolls) – Tangzhong Method
It rained in Mumbai yesterday (unusual for December!!) and it was the perfect weather to make some yummy vada pav (Indian Potato Sliders). I had some time on hand and decided to make the pav (rolls) myself.
I have tried the Tangzhong method to make burger buns once and they turned out very soft. These dinner rolls are made using the same method. Use a cooking bowl with a thick base to make the tangzhong so that it doesn’t stick to the bottom of the pan.
What is the Tangzhong Method?
To explain in short, Tangzhong is an Asian technique of combining flour with liquid to form a thick paste like slurry (the roux), which is later added to the bread dough. This method yields really soft fluffy bread as it has a higher moisture content. You can make the roux by cooking water / milk with flour. In my recipe here, I have used water with all purpose flour.
You can generally use 5 -10% of flour by weight from the recipe and make the tangzhong by adding approximately 5 times the amount of liquid. So for example, your recipe has 300 grams of flour and 210 grams of water. You can take 25 grams of flour and add 125 grams of water/milk to make the roux. When making the bread, take 300-25 = 275 grams of flour, 210-125= 85 grams of water and add the remaining ingredients as mentioned. 25 grams of flour and 125 grams of water will be added via the roux.
Kneading the dough
It is very important to knead the dough well. You can knead it using a stand mixer ( I use Bosch Stand Mixer) or by hand. It will take more time and effort if you are kneading by hand. Add water slowly – do not add it all at once. Any recipe can give you an approximate quantity of water/milk. You need to add it according to your judgement. Before kneading, the dough should be a shaggy mass (not thin like dosa batter). Once you start kneading, it will come together and become soft and pliable. It may take 10-15 minutes when kneading by hand.
Shaping the rolls
When shaping, ensure that you make a round / oval shape as desired. The top should be smooth and seams if any should be at the bottom. Seal the edge so that the rolls don’t open up while baking. A milk wash before baking will ensure beautiful browning.
So without further ado, let’s get to making these super yummy dinner rolls
Ladi Pav (Eggless Dinner Rolls)
Ingredients
For the Tangzhong
- 3 tbsp All Purpose Flour
- 15 tbsp Water
For the Ladi Pav
- 390 grams All Purpose Flour
- 2 tbsp Sugar
- 2 tsp Instant Yeast
- ¾ tsp Salt
- 45 grams Butter (soft, at room temperature)
- 4 tbsp Milk Powder
- ½ cup Water
Instructions
To prepare the Tangzhong
- For the Tangzhong, combine 3 tbsp all purpose flour with 15 tbsp water in a saucepan and mix well. Heat this mixture over medium flame and stir continuously (using a spatula/ whisk) to avoid lumps.
- Continue stirring, till the mixture turns into a loose paste. You will be able to see the swirls of the spatula in the paste.
- Remove from heat, transfer to another bowl and set aside to cool at room temperature. Cover the bowl with a cling wrap to avoid drying out.
To make the dough
- In the bowl of your stand mixer, combine all the dry ingredients and mix well. Add the butter and the Tangzhong we had set aside to cool. Now slowly add water and start kneading. (Do not add all the water at once). If you don't have a stand mixer, start kneading by hand.
- Add water as needed and knead till you get a soft, smooth, pliable dough (about 5-7 minutes using a stand mixer and a little longer if kneading by hand).
- Place the dough in a light greased bowl and cover with a damp cloth/cling wrap. Allow to double in size.
- Thereafter punch the dough gently and divide into 10 equal portions.
- Grease a baking tray/ line with parchment paper. Shape the portions into dinner rolls, ensuring that the roll is smooth and seams if any are on the bottom side.
- Place these rolls onto the tray, very slightly apart from one another. Cover again with a damp cloth/ cling wrap and set aside to double in size.
- After 10-15 Minutes start to preheat your oven at 180 degrees Celsius. (So that the oven is sufficiently hot by the time your rolls are ready to go in).
- Apply milk wash to your rolls and bake for 20 minutes, till the top turns golden brown. Remove from the oven, gently brush some butter on top and bake again for 5 minutes using only the top rods. Keep an eye on the rolls and remove from the oven once desired browning has been achieved.
- Brush with butter again and keep the rolls on a wire grill to cool down. Cover with a soft damp cloth to maintain the softness.
- Your soft, fluffy, yummy dinner rolls are ready to be served.
If you try out this recipe do post your comments on my blog. You can also post on Instagram and tag me @my.loaf.story
