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.
