There’s nothing more satisfying than baking your own soft, fluffy, and golden homemade buns. These bakery-style pav buns are perfect to serve with Indian curries, pav bhaji, kebab rolls, or burgers. With simple ingredients and a little patience, you can make buns at home that are far better than store-bought.
In this recipe, you’ll learn the secret to soft buns – from activating yeast properly to proofing and baking them to perfection. Don’t worry if you don’t have an oven, because I’ll also share how to bake buns in a pressure cooker.
Activate the Yeast • Take lukewarm water (not too hot, just comfortable to touch). • Mix in sugar and dry yeast. • Let it rest for 10–15 minutes until the mixture becomes foamy and bubbly. • If yeast doesn’t activate, discard and try again.
Make the Dough • Sieve all-purpose flour into a large bowl. • Add the activated yeast mixture and start kneading. • Gradually add warm water to form a soft dough. • Add oil/butter and knead for 10–15 minutes until smooth and non-sticky.
First Proofing • Grease a bowl with oil and coat the dough. • Cover and set aside in a warm place for 1.5–2 hours or until it doubles in size.
Shape the Buns • Punch down the dough to release air. • Divide into 10 equal portions and shape into round balls. • Place them on a greased tray lined with butter paper, leaving space between each bun.
Second Proofing • Cover with a towel and let rise again for 30–45 minutes until doubled.
Baking the Buns • Brush the tops with milk for a golden finish. • Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. • For pressure cooker method: place the buns in a greased tin inside a preheated cooker and bake on medium heat for 25–30 minutes.
Final Touch • Once baked, brush with butter while hot. • Cover and let them rest for 30 minutes to get soft, fluffy results. • Test by pressing lightly – if the bun bounces back, it’s perfectly baked.
FAQs Q1: Why did my buns turn out hard? ? Hard buns usually mean the yeast wasn’t activated properly, or the dough wasn’t proofed enough. Always check yeast before using. Q2: Can I use whole wheat flour instead of maida? ? Yes, but the buns will be denser. For softer results, use half wheat flour and half maida. Q3: How do I store homemade buns? ? Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm them before serving. Q4: Can I freeze buns? ? Yes, baked buns can be frozen for up to 2 months. Thaw and reheat before eating.
Pro Tips for Perfect Buns Always use lukewarm water to activate yeast. Knead dough well for soft texture. Proofing time depends on room temperature – let dough double in size. Brushing with milk gives a golden color; butter makes them extra soft.
