This ultimate recipe for Ladi Pav, the soft and fluffy dinner rolls that are impossible to resist. With only six simple ingredients, these eggless rolls are the perfect accompaniment to any meal. Enjoy them with Pav Bhaji or alongside a creamy Tortellini Soup.
Don’t have Yeast, try this No Yeast Bread!
My easy homemade soft Dinner rolls recipe
Growing up in India, I loved devouring buttery ladi pav with delicious Indian street food – Pressure Cooker Pav Bhaji, Masala Pav, and Mumbai’s Vada Pav too!
But when I moved to the UK , I couldn’t find them nearby. So, I started making my own using a simple eggless recipe with just a few ingredients. And I finally mastered my recipe for Easy Soft Dinner Rolls recipe with subtle tweaks over the years.
With the help of my trusty kitchen aid stand mixer and Instant Yeast, it’s as easy as dump, knead, proof, and bake. Serve these fluffy rolls with your favourite side or soup.
Quick Video on How to make Soft Dinner rolls at home below
Tips for making Perfect Dinner Rolls at home
- Measure out the ingredients in a large bowl: This simplifies the process since the recipe involves dumping and kneading, eliminating the need for many bowls.
- Consider the quantity of flour: It may vary based on your location and weather. Adjust the amount according to humidity and altitude.
- Check the expiry date of the yeast: Valid dated yeast is essential as it plays a crucial role in the bread recipe.
- Utilise the Delayed Fat Method: Add butter later in the recipe to prevent fats from hindering gluten development, which is vital for the dinner rolls’ structure.
- Don’t skip the proofing step: You can proof the dough in an Instant Pot or a greased bowl. Both methods work well, with the Instant Pot speeding up the process.
- Second rising: After the dough completes its first rise, punch it back, shape it into dinner rolls of equal weight, and allow them to rise again.
- Weighing the Dinner Roll dough or Eyeballing: While I often trust my eyeballing skills, sometimes I measure the entire dough ball by grams for accuracy. Choose the method that works best for you based on the time you have available.
- Brushing the Dinner Rolls: Don’t overlook this crucial step. Brushing the rolls with milk or egg will give them a beautiful sheen that is simply irresistible.
- Keep an eye on the baking time: Check the rolls between 12-14 minutes. If they are getting too dark at 12 minutes, cover them with foil and bake for an additional 2 minutes. Always check the center rolls for doneness, as the outer rolls tend to cook faster.
- Position the baking tray on the lower rack: Placing the tray on the lower rack helps prevent the dinner rolls from burning and ensures even baking.
What do you need to make Ladi pav at home?
Apart from the 6 ingredients, you will also need
- Measuring Cup
- Baking sheet
- Stand mixer
- Instant pot (optional)
- Kitchen scale (optional)
- Plastic Wrap | Cling Film
- Greased bowl
Ingredients
These simple yet essential six ingredients will help you create irresistibly soft and fluffy dinner rolls.
- Plain Flour or All-Purpose Flour or Maida: This versatile flour forms the base of the dinner rolls, providing structure and a soft texture. It is easily found in most pantries and is perfect for baking bread.
- Warm Milk: Adds moisture to the dough, resulting in tender and soft dinner rolls. Simply warm the milk in the microwave until the desired temperature.
- Instant Yeast: Also known as fast-action dried yeast, is a convenient option for making dinner rolls. It eliminates the need to activate the yeast separately in water or milk. Simply mix it directly into the dry ingredients, saving time and ensuring a reliable rise. Remember to check the expiry date on the yeast packet to ensure its effectiveness.
- Salt: It enhances the flavour of the dinner rolls, balancing out the sweetness from the sugar. It also helps to control the fermentation process, preventing the dough from over-rising.
- Sugar: Adds a touch of sweetness to the dinner rolls, complementing the other flavours. Additionally, it acts as food for the yeast, aiding in fermentation and contributing to a light and airy texture.
- Softened Butter: Enriches the dough, providing richness and flavour. Using softened butter at room temperature allows it to blend seamlessly into the dough, resulting in a soft and tender crumb.
How to make Soft Dinner rolls?: Step by step guide
Mixing the Ingredients
- Sift the flour and set it aside.
- In a large bowl, combine all the ingredients.
Kneading the Dough
- Use a Kitchen Aid Stand mixer or knead the dough by hand. Add more milk if necessary as you need until a soft and smooth dough forms.
Proofing the Dough
Proofing the dough can be daunting owing to may conditions: humidity, too much chillness and what not. Instant Pot proofing works well during all seasons. If you do not have an Instant Pot, use the second method, which is universally known.
Proofing the Dough in an Instant Pot:
- Grease the inner pot of the Instant Pot with butter or oil.
- Place the dough in the greased pot, close the lid, and leave the knob in venting position.Alternatively use a glass lid.
- Select the Yogurt Setting and set an external timer for 40 minutes. I always use my Google Home for a 40 minutes reminder.
- When the timer beeps, cancel the yogurt setting and open the lid to check if the dough has risen.
- Punch down the dough to deflate it lightly.
Proofing the Dough in a Greased Bowl:
- Grease a large bowl and transfer the kneaded dough into it.
- Cover the bowl with plastic wrap or a damp towel.
- Allow the dough to rise in a warm place for 1-1.5 hours or until it doubles in size.
- Punch down the dough to deflate it lightly.
Dividing the Dough & Second Rise
- Pinch pieces of the dough and divide it into 12 equal-sized portions.
- Roll and shape each portion to form smooth tops.
- Transfer all the rolls to a greased baking sheet.
- Cover the rolls with a soft towel or plastic wrap and let them rise again for 30-45 minutes, depending on weather and altitude.
Brushing the Rolls
- Brush the rolls with milk or an egg wash to give them a shiny finish.
Baking the Dinner Rolls
- Preheat the oven to 200°C (400°F).
- Position the baking tray on the lower shelf of the oven and bake the rolls for 12 to 15 minutes until they are cooked through and the tops are golden brown.
- If the rolls are browning too quickly, cover them with a sheet of foil and continue baking.
- Once baked, remove the rolls from the oven.
Final Touches
- Brush the hot rolls with melted butter for added flavor and softness.
- Serve the dinner rolls immediately or store them in an airtight container for up to 3 days.
Enjoy these soft and delicious dinner rolls as a perfect accompaniment to your meals!
Storing eggless dinner rolls
To store leftover dinner rolls at room temperature, allow them to cool completely, then place them in an airtight container or bag for up to 3 days. Keep them in a cool, dry place away from direct sunlight or heat sources.
Can I freeze leftover dinner rolls?
For longer-term storage, you can freeze the dinner rolls. Wrap each roll individually in plastic wrap or place them in a freezer-safe bag, ensuring there is no air inside. Frozen dinner rolls can typically be stored for up to 2-3 months.
Thawing and Reheating: When you’re ready to enjoy the leftover dinner rolls, thaw them in the fridge overnight. To refresh their taste and texture, preheat the oven to a low temperature (around 150°C/300°F), place the rolls on a baking sheet, and warm them for a few minutes until heated through.
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Easy homemade Ladi Pav recipe below
How to make Dinner rolls at home? ( Eggless & Soft)
Print Pin RateIngredients
- 3 ½ Cup Flour
- 2⅓ tsp or 7g Yeast
- 1 tsp Salt
- 2 Tbsp Sugar
- 3 Tbsp Butter
- 1 ½ Cup Warm Milk
Instructions
KNEAD THE DOUGH
- Sift the flour and set it aside.3 ½ Cup Flour
- Add flour, salt, sugar, yeast, milk to the mixing bowl of the stand mixer.3 ½ Cup Flour, 2⅓ tsp or 7g Yeast, 1 tsp Salt, 2 Tbsp Sugar, 1 ½ Cup Warm Milk
- Attach the dough hook and turn the mixer on to medium speed and mix until flour is incorporated. Increase the speed and allow the the hook to knead for two more minutes.
- Add the softened butter to the dough and knead for another 2 minutes until well incorporated.3 Tbsp Butter
- If the dough is a little too sticky, add additional flour as necessary – may be 2 – 3 tbsp flour at a time. The dough should be soft and pull away from the edge of the mixing bowl.
- Alternatively to knead by hand, add all the ingredients in a bowl and knead until soft. This can take up to 20 minutes.
HOW TO PROOF THE DOUGH ?
- Grease a large bowl and transfer the kneaded dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow the it rise for 1 hour at room temperature or until it doubles the size.
- Remove the cling film/ plastic wrap. Deflate the dough by punching down lightly.
HOW TO PROOF DOUGH IN INSTANT POT?
- Grease the Inner Pot of the Instant Pot with butter/ oil.
- Place the dough in the greased pot. Close the lid and leave the knob in venting.
- Select the Yogurt Setting and set the external timer for 40 mins. I always use my Google Home for a 40 minutes reminder. When the timer beeps, cancel the yogurt setting. Open the lid to see the raised dinner roll dough.
- Deflate the dough by punching down lightly.
DIVIDE THE DOUGH & SECOND RISE
- Pinch pieces of the dough and Divide them into 12 equal sized portions. Roll and shape to smooth top for each of the portion.
- Transfer all the rolls to a greased baking sheet. Cover with soft towel or plastic and allow for a second rise. This can take anywhere from 30 minutes – 45 minutes depending upon the weather and altitude.
- Brush the rolls with milk or egg wash.
BAKE THE DINNER ROLLS
- Preheat oven to 200 C. Position the Tray into the lower shelf of the oven and bake the rolls for 12 to 15 minutes until cooked through or until the top is golden brown.
- If the rolls are getting a bit brown, cover them with a foil sheet and continue to cook.
- Remove the rolls from the oven and brush the hot rolls with melted butter. Serve them immediately or store up to 3 days in an airtight container.
Emily says
There’s nothing better than the smell of fresh bread baking. I can’t wait to make these, thank you so much for all the helpful tips!
Sandhya Hariharan says
You are most welcome Emily. I am so glad you found the tips so handy.
Cindy says
We are always trying new recipes as a family to make meal time ..a family time! This recipe was delicious! Next time I need to make a double batch!
Sandhya Hariharan says
Thank you Cindy. I am so happy you family loved these Dinner Rolls. I cannot wait to see your pictures.
Jordin says
MMM, yum! You cant go wrong with a homemade dinner roll! They look so soft and fluffy, I cant wait to try them out!
Sandhya Hariharan says
Yay, I am glad you have found your perfect recipe here.
Jacqueline Debono says
These dinner rolls look so soft and fluffy. I love that they sound pretty easy to make. Going to try them out at the weekend!
Sandhya Hariharan says
These Dinner Rolls are one of the easiest.
Marlynn | Urban Bliss Life says
These dinner rolls are amazing!! I love that they are eggless, and all of your step-by-step tips are so helpful!
Sandhya Hariharan says
Thank you Marlynn. I am so glad the tips are handy!
Ardis says
What size is the tray you used? It appears to be “deep” sided as well. Thanks so much!
Sandhya Hariharan says
I made two batches back to back and both are deep as well. The glass dish is a pyrex serving dish. Tray is a square one.
Brian Banister says
I don’t have a yogurt button. How do I adjust the proofing.
Pam says
I am curious. I noticed in the home page of Pinterest under ingredients it says 5 1/4 tsp yeast but in recipe it says 2 1/4 tsp. You might want to correct that. I’m assuming it’s the 2 1/4?
Sandhya Hariharan says
Thank you for bringing to my notice PAM. Sometimes Pinterest pulls out the ingredients funnily and the measurements are wrong.
Lisa says
Have made these 2 days in a row. My boys and I are BIG fans. Will end up sing even bigger fans if I keep making these everyday.
So good! Thanks for sharing.
Lisa says
Sorry. End up being bigger fans.
Sandhya Hariharan says
Omg…This is fabulous news!! Don’t forget to share pics next time with us.
Payal says
Hi Sandhya,
Can you please tell the exact time to knead the dough in kitchen aid before adding butter and after adding it. Like how many minutes on slow/medium/fast. Same says, too much kneading is not gonna work.
Sandhya's Kitchen says
Hey Payal, Approximately 3-4 minutes before adding the butter. Just 1 minute max after adding the butter. I always prefer to use medium speed 4-6 on my kitchen aid, so I have a control on the dough.
Yes,you are right – over kneading can cause the pav buns to turn out too hard.
Next time I make it again, I am going to estimate the exact time needed on my stand mixer!
Aarti says
This looks awesome. How to find out if the pav is cooked properly? Can I insert toothpick to check? Or the color on the top is the only indicator?
Sandhya Hariharan says
Thank you Aarti! Bun will pull away from the sides of the pan and will feel firm to the touch. When you tap the top of the bun lightly, it will sound hollow.
Jess says
These dinner rolls are so easy and SO yummy!!! They pair perfect with some Texas Roadhouse like butter. They are so light and fluffy.
Sandhya Hariharan says
I was absolutely delighted to see your dinner rolls. Thanks for sharing!
Jeff says
Awesome tasting for so little effort!
Sandhya Hariharan says
So fab to hear!! Your dinner rolls looked amazing.
Nidhi shah says
I did try the recipe out. It turned out awesome. Thanks for the recipe. I served pav bhaji with it. Next time I want to try making it with wheat flour. Do I make any changes to the recipe?
Bhishma says
I am in US. Are our oven in C? Do we need to convert 200C to Farenheit?
Sandhya Hariharan says
Yes, you need to convert the oven temp to F. 200 C is 392F. You can set them to 400F.
Bhumi says
Thank you for the recipe! We had left over pau bhaji, but no buns, so I decided to make my own. This recipe is super easy to follow. My kids LOVED the bread! It’s best eaten fresh from the oven.
Sandhya Hariharan says
Thats so wonderful to hear Bhumi. I am so glad it turned out so well and your family loved it.
Dipti Khanna says
Hi Sandhya, Followed your recipe for the ladi-pav today and they came our perfect. Thank you for sharing the detailed steps and pictures, made it easy to follow along.
Thanks
Dipti
Sandhya Hariharan says
So pleased Dipti that your ladi pav has come out well!! Don’t forget to tag me with #sandhyaskitchen, so I can see your creation too.
Shilpa says
Absolutely delicious! I made these today and they turned out sooo delicious a proper traditional Indian pav recipe. Loved it.
Pushpa says
Did you use the dry yeast or instant yeast.
Sandhya Hariharan says
Hi Pushpa, I have used Instant dried yeast.
Manisha says
Awesome. Tried them and they came out perfect. Everyone just gobbled them.
Sandhya Hariharan says
Thank you Manisha for sharing the pictures with us.Your homemade Ladi Pav looked fabulous.
Dhruva says
Hi, i tried your recipe and it came out good and tasty. But at the bottom my pav become little darker, can you please let me know, how to prevent that.
Nirmala says
Hi Sandya, can I substitute sugar with splenda or stevia? Would I use the same measurement? Thank you.
Sandhya Hariharan says
Hi Nirmala, If you are using Instant Yeast, then I think it should be okay. But if you are using Active Yeast that needs to bubble and activate, it will needs sugar to feed it. So ideally I will not recommend to miss the ingredient or substitute it.
I have seen recipes that have used honey if that helps?
Nirmala says
Thanks Sandhya. If I make it with instant yeast then can I skip sugar (or substitute) altogether? My husband can detect even a little sugar and prefers if there is no sugar at all.
Nirmala says
One more question – can this be made without sugar? My husband can detect even a little sugar in food and prefers if there is no sugar. Thank you.
Deepanjali Singh says
Ok your search for perfect better than market pavs end here.. this recipe is beyond perfect.. followed it to the T .. the pavs were to die for .. polished away in a jiffy .. it’s the best.. thanks for this Sandhya .. I am going to make this again and again and again ❤️❤️
Sandhya Hariharan says
Thank you so much Deepanjali!! Your homemade pav pictures looked so decandent.
Shital says
Thank you for this recipe. Pav turned out really soft and delicious.
Sandhya Hariharan says
Thats fabulous to know Shital. Thank you for trying our recipe.
Rachana Patel says
Can I use wholewheat or half all purpose flour and half wholewheat for this recipe
Sandhya's Kitchen says
Yes you can use half and half – please note – the texture will be different. Adjust the amount of water needed accordingly.
Kevin says
You utter legend. Even me as a fairly clueless bloke managed to get this to come out really well.
Thank you again. Worth updating your recipe to indicate whether it is 200C Fan or not? I used fan which worked out ok but it may save someone else some confusion
– Happy bloke in NW London
A.bhatt says
Can I use margarine instead of butter?
Sandhya's Kitchen says
I may not be able to advise on that as I have not tried using margarine in the recipe.
Rohini Nitin Kodikal says
I followed your recipe step by step. The pav turned out soft, yummy. The texture was beautiful. Thank you so much for the recipe.
I used bread flour instead of AP flour.
Sandhya's Kitchen says
Thats so wonderful to know Rohini. Lovely to see your Ladi Pav pictures on Instagram.
Saumya says
I have made quite a few failed attempts in the past to make ladi pav at home. But for some reason or the other it never turned out the way it should. I gave up trying once we found out that there is an Indian Bakery a few miles from our home..that sells really good Ladi Paav. But I wanted to give it a try again since I had instant yeast handy. I am so glad that I stumbled upon this recipe. I followed the recipe to the T, crossed my fingers and said a little prayer when the pavs when into the oven. To my delight these came out soooooo gooooddd. It was sheer perfection. The result was super soft, spongy and pillowy pavs. Thank you so much Sandhya was this wonderful yet simple recipe. I have bookmarked it and this is going to be my go to recipe from now on. I used Saf instant yeast and the kneading was taken care by my kitchen aid and I proved the dough by following the standard method.
Sandhya's Kitchen says
Thank you so much Saumya for your kind words and sharing your pictures with me. Your Ladi Pav Dinner Rolls looked stunning.
Lalitha says
hi,
Thanks for this recipe. Should i use measuring scale to measure my ingredients or use the cup? There seem to be difference in measurement while using the cup vs scale as when i measure the flour on measure scale, it seem to be looking more. I used stand mixer for making the dough. it seems little dry and hard dough when i finally made it. Also i had to add extra water that what you mentioned. Should the dough be soft and bit sticky?
Sandhya's Kitchen says
Hi Lalitha, The dough should be soft.
Coming to the measurements, I would use a cup to measure the flour. Yes, the measurements on the scale do vary, so I trust my cup measurements. Also what you need to keep in mind is the water needed can vary depending upon the humidity. This is the thumb rule for any dough preparation.
Sampoorna Gonella says
Hello Sandhya, I loved how easy your recipe was to follow. Can I store these pav outside once they have been baked, or do they have to be refrigerated? Can I use them three days later?
Sandhya's Kitchen says
You can store them in an airtight container outside for up to 2 days. Usually, I hardly have any left for more than that.
If your pav has a hard crust when it’s baked out of the oven, remember to place a moist warm towel on the pav for 20 minutes or so.
Sampoorna Gonella says
Hi Sandhya, I tried your recipe and the dough rose both the first (1hr rise stored) and second (30 minutes stored) times, but since I did not have a brush, I rubbed milk on them with my hands and the pavs sank. They did not rise back up again and I had deflated pavs. What typically causes deflation?
Rosie Johns says
I made these rolls to have with Christmas day leftovers – lamb raan, daal, pickles etc. Honestly the leftovers were nicer than the original meal. The rolls are super fluffy and moreish. Thank you!
Sandhya's Kitchen says
That’s so fabulous Rosie..
Sachin Taank says
Ive tried this recipe twice now! Both a total HIT! This recipe is going into mine and my wife’s joint handwritten cookbook for us to handover to our girls when they’re old enough! Felt like I was eating Ladi Pav on Juhu Beach in Mumbai. Genuinely fantastic! Thank you so much!
Ameesha says
I have made this recipe at least 5 or 6 times. It is an authentic as mumbai pav can get. Incredible texture and softness. I have tried it with both pav bhaji and vada pav. Couldn’t be better. Thank you for sharing a great recipe. I’ll never have to resort to store bought pav again.
Sandhya's Kitchen says
So happy your Mumbai Ladi Pav turns out perfectly every single time !!! Thank you for a fabulous review – It just made my day!
Bhakti Dhage says
Your pictures had metal pans and glassware.. I wanted to know if there is temperature change baking in glass and metal bakeware?
Sandhya's Kitchen says
Heyy Bhakti, I have made in both the metal pan and glass baking tray, with no change in temperature.
nita says
Can I use oat or almond milk instead or regular milk? Thanks
Sandhya's Kitchen says
You can use any milk although the taste will be different. How about using water instead?
Nithya Krishnan says
Awesome recipe !! I was very unsure with this version with milk as the liquid component.
But omg I was pleasantly surprised!!!
Thanks Sandhya!!! The Stand mixer and IP steps were a lifesaver !
Sandhya's Kitchen says
It really means a lot to me Nithya. Your comment simply made my day. Stand Mixer and IP speed up the process for making Ladi Pav. Milk adds richness to the dinner rolls.
Amrita says
My bun pav came out bit hard instead of soft and fluffy. I followed all the steps but still couldn’t find the reason of hardness. By any chance can you suggest something
Sandhya's Kitchen says
Pav can turn hard due to many reasons!
1. Did you prove the dough twice?
2. Maybe you have over-kneaded the dough.
3. The water to flour ratio may not have been accurate
4. You may have overbaked.
SK says
Stunning results and SO easy!! I make a brioche bun quite regularly and I find that dough really quite tricky. These were a total breeze to make, no issues at all. I live in the Netherlands and find the flour very dry so didn’t need to add any after the butter. Note for others, when I did add the butter it looked like a real mess for a minute or so but then it just came together beautifully. My husband, who is very Conservative in marking, LOL, gave them a whopping 9,5 out of 10 and is lobbying to have them made every week. I originally made them because I want to make vadu pav(?) potato burgers and couldn’t find nice soft rolls locally.THANK YOU SO MUCH, great recipe ps, I have photos! So fluffy inside!!
Sandhya's Kitchen says
Thank you SK for your gracious comments on our easy Ladi Pav. Extremely pleased to know your experience. Do send the pics or tag me on socials. I would love to see.