Pav Recipe
Make Pav Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
For Brushing / Finishing
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), 1 tsp of the sugar, and the active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If it doesn't foam, discard and use fresh yeast.
- 2
Make dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, remaining 1 tbsp sugar, and fine salt. Add the foamy yeast mixture, warm milk, and softened butter. Mix on low to combine, then increase speed and knead 6–8 minutes by mixer (or 10–12 minutes by hand on a lightly floured surface) until the dough is smooth, slightly tacky, elastic, and passes the windowpane test.
- 3
First rise
Lightly oil a large bowl with 1 tbsp vegetable oil. Shape the dough into a smooth ball and place it in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 60–75 minutes, or until roughly doubled in size.
Shaping and Proofing
- 4
Divide dough
Gently deflate the risen dough and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (about 60–70 g each). Pinch and roll each piece into a smooth ball, tucking seams underneath to create a taut top.
- 5
Arrange in pan
Lightly butter or line a 9x13-inch (23x33 cm) baking pan. Place the dough balls seam-side down in the pan in three rows of four, spacing them so they just touch after final proofing.
- 6
Baking and Finishing
- 7
Preheat oven
About 20 minutes before the end of the final proof, preheat the oven to 190°C (375°F). Position a rack in the middle of the oven.
- 8
- 9
Bake
Bake the rolls at 190°C (375°F) for 18–22 minutes, rotating the pan once halfway through, until the tops are deep golden brown and an internal temperature of about 190–200°F (88–93°C) is reached.
- 10
Final butter brush and cool
Remove the pan from the oven and immediately brush the tops with the remaining 2 tbsp melted butter for a rich, soft crust. Let the pav cool in the pan for 10 minutes, then transfer to a wire rack to cool for another 20–30 minutes before serving. Serve warm or at room temperature.