Bakery style homemade buns (pav) #pavbhaji #vadapav #maskabuns #eggbenjo

Bakery style homemade buns

"Buns are done" totally possible at home
Everyone likes bakery buns, or pav for pav bhaji, or love to eat  maska buns or buns for egg banjo, and definately pav for vada pav what ever you like..... . But sometimes it not possible to go and get pav from bakery ....or sometimes you want to bake it on your why not it's totally bake it at home.
You can make it possible....
Bakery style buns are very easy to bake.  Just you need to to follow the process given below. I tried many times but the process given is the best process for bakery style homemade buns.
Just you need instant Yeast, eggs, butter, flour, milk and sugar.....that's it.... no baking powder,no baking soda.... nothing more than this.
Firstly you have to mix warm milk+ sugar+eggs + melted butter. Mix well and when it's done you need to add yeast. Mix well and keep aside for 5 mins. Warm milk and sugar makes yeast active. After 5 mins you will see yeast starts fermenting and you will see foam or bubbles at the top. Give a good stir.
Firstly you just need to add 2 ½ or 3 cups of all purpose flour only. Because for the yeast mix this much flour is enough. But you can add more as required. Mix in a bowl. For proper kneading dust the kitchen platform with some flour and take out the dough the knead the dough properly for around 8-10mins. Knead the dough till it become soft. Cover it in a bowl and leave it overnight to rise. If you don't want to keep it overnight leave for atleast 4 to 5 hours in summer and during winter I prefer to keep overnight it will be the best way to make dough rise. It's depends on you....
Next morning make balls and place it in a greased tray and bake at 180 °c for 15 mins.
Buns are done...... nothing much na...

If you want to make bun without Yeast look for my another post "bun without Yeast".

Homemade buns (pav)

Course: bakery 
Baking time : 15 mins.   
Temp : convection 180°c
Preparation time 10 mins 
Rising to : overnight (or 4-5 hours minimum)
Total time : 15 to 16 hours.
Serving: 8 buns


1 ½ tbsp instant Yeast
2 large eggs
4 tbsp melted butter
⅔ cup warm milk
2 tbsp of sugar
2-3 cup all-purpose flour (~)
1 tsp salt
1 egg/butter for brushing (optional)


1. Wet ingredients mix:-
  • Take Bowl add warm milk, egg, sugar, melted butter and instant Yeast, slightly mix it .
  • Keep aside for 5 to 10 mins.
2.mix dry and wet ingredients:-
  • After 10 mins of keeping aside of wet ingredients mix
  • Now it's time to add dry ingredients
  • For the above wet mix only add  approximately 2 ½ cup of flour,this will be enough.
  • Still you can add more amount of flour as required.
  • For proper kneading dust the kitchen platform with some flour and take out the dough the knead the dough properly
  • Do kneading for about 8 to 10 mins.
  • Firstly the flour mix will stick into your hands just slightly add little flour and keep on kneading, as you knead the dough will become soft.

I have tried two different ways for rising process of dough, you can go with anyone step.....I prefer 1st process...

First process :- (overnight)

  • After kneading process cover the dough and keep the dough overnight to rise.
  • Next morning you see the dough rise in double-triple size.
  • Now with light hands fold the dough together. Don't knead much and do it with out pressure.
  • Grease your tray with oil.
  • Now divide the dough into 10 to 12 equal balls or minimum 8 balls.
  • There is a perfect process to shape a ball:- pinching the bottom of dough ball and cupping your hand on top of it and roll the ball around unti the smooth ball comes.
  • Stat placing your bun balls in the tray leaving approx 2 inch space in between each bun. Because after sometime bough will rise in shape and will fill the empty space.
  • I used round shaped baking tin. You can use any aluminum square shaped tray or you can also use round shaped baking tray, what ever you have, just leave some space between each bun.
  • Cover the tray with a cotton cloth or aluminum foil and leave for atleast 1 to 2 hour.
  • After 1 or 2 hour dough balls will rise there will no space left as you can see the above picture.
  • You can go for baking process.

Second process :- (2-3 hours)

  • If you don't have much time and can't keep overnight
  • Just after kneading divide the dough in portion , make ball using your palm.
  • Star placing your bun balls in the tray leaving approx 2 inch space in between each bun.
  • Cover the tray with cotton cloth and leave atleast 2 to 3 can keep more than than if the dough does not rise properly double in size.
  • Rising of dough totally depends on the climate.

Baking process:-

  • Now take a brush just do a little egg wash or you can brush with butter also.
  • What ever rising method you follow just bake at 180°c for 13 -14 mins max.
  • Take out and leave for few minutes 
  • Bush with butter.
  • Perfect bun, pav.


  1. The measurement of above ingredients are given exactly...take proper measurement..
  2. You can add extra flour if needed only.
  3. In summer after keeping the dough overnight 1 -2 hours will work before baking.
  4. Don't make balls and keep overnight ( because it will rise and take the shape of tray)

Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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