Recipe by: Sanju Sonsun

Source: Recreated recipe from

Serves: 6



Preheat oven to 191 C (375 F).

Instructions (Making the dough)

  • Empty out some flour in a mixing bowl. Using a spoon or whisk, aerate the flour by whisking it.
  • Measure out 2½ level cups of the aerated flour in another large mixing bowl.
  • Add the salt, sugar, yeast, butter and milk powder to the measured flour.
  • Add 1 cup of lukewarm water. Using a wooden spoon, slowly bring the dough together. At this stage the dough will look rough and shaggy.
  • Sprinkle some flour on top of dough and flip dough onto work surface.

Instructions  (Folding the dough)

  • Pick up top corners of dough, and fold to meet bottom corners.
  • Using palm of your hand gently push dough back.  Give a 90 degree turn to the dough, so that the seam faces left. Repeat this process folding and pushing dough for the next 4-5 minutes.  Now mid-way cover dough and allow to rest for 10 minutes.
  • Once again, fold and push dough for another 4-5 minutes, till it resembles a smooth ball.
    Grease a mixing bowl.  Transfer dough to the bowl, cover with plastic wrap.
    Allow to rise for 1 hour or till it more than doubles in volume.

Instructions (Shaping and proofing the dough)

  • Once the dough doubles, transfer dough to a lightly floured surface.
  • Lightly pat with fingers and flatten slightly. Cut horizontally into two sections. Each section will make about 6 medium Paus.  We will work with one section at a time.
  • Starting from the top gently, yet tightly roll dough, pinching down seams after each roll.
    Repeat rolling and pinching till the entire section is rolled into a uniform cylinder, with the seam tightly pinched close.  Flip the roll so that seam side faces down. Gently roll the dough with your hands to make a thin uniform cylinder.  Mark and cut into uniform pieces.
  • Repeat the same process with the second half of the dough to get 10-12 Pavs in total.

Instructions  (Shaping the rolls)

  • Take 1 cut piece of dough. Flip to keep the smooth side at the bottom. Press gently with fingers to deflate slightly. Using your fingers, pinch corners, fold and bring to the middle.
    Move in a concentric circle, till all the corners are pinched in.
  • Flip the dough to bring smooth side on top. Then using your hands, tuck dough in from all sides to further tighten the ball of dough. Repeat this process with all the pieces.

Instructions (Baking the rolls)

  • Place the shaped Pavs on a greased baking tin, placing them snug against each other. By aligning them close together, you ensure that they rise upwards more than side ways, lending good height to your Pau!
  • Cover with a damp cloth and proof the Paus for 30-40 minutes, till they almost double in size.
  • Poke lightly with finger to see how well they have proofed. They should slowly spring back.
    Brush the proofed Paus liberally with milk using a pastry brush. They are now ready to be baked.
  • Place them in the preheated oven in the middle rack for about 20 minutes. Increase temperature to 204 C (400 F) for the last 2-3 minutes of baking for a darker crust.
  • Enjoy freshly baked Pav with your fave foods like Vada Pau, Pau bhaji or Keema Pau. Yummmmy!

Download PDF version here: indian-pav-dinner-rolls-sanju-sonsun