A quick and easy soft Homemade Pav - dinner rolls made with whole wheat flour. The softest 100% whole wheat dinner rolls you've ever had. The homemade dinner rolls are soft, fluffy and perfectly golden brown in color! These are so much healthier than the traditional store purchased dinner rolls. Win-win situation here!
It's friYAY and today I have my super helper in the kitchen, my elder kid R2. Let me share a few interesting facts about him. He is a true fan of my cooking ( for him, I am THE BEST), sincere critic, taste taster and is a complete FOODIE. R2 loves when I bake food and he asked me if he could assist me next time when I am baking, and even asked me to enroll him in a cooking class at his middle school last year. Enough about cooking it's making me hungry. He even plays piano ( almost 7 years now). He is a great swimmer and if you are a returning reader as I have mentioned in my other post he swims 4 days a week + swim-meets on weekends and thus comes the food part (Healthy meals). We want to ensure that he eats healthy and things that can keep him energized.
Coming back to the No-Knead Homemade Whole Wheat Dinner Rolls - Ladi Pav, I confess that one thing me and my family missed eating was soft, fluffy, eggless pav- dinner rolls. We don't get that here in the US. What we do get here is full of preservatives and is made with highly processed wheat (all purpose flour). I have started making these bread rolls at home and trust me it is not that difficult to achieve the yummy taste at home. You will love that the pav didn’t take too much time and didn’t have to rise for hours. And guess what? SUCCESS! Enjoy making these good-tasting, perfectly cooked rolls! I am so proud of my homemade pav recipe and of course my little helper R2.
Recently I discovered a new method of making No Knead Dough in my Instant Pot and it changed my life! It is still not an instantaneous process but it is a lot faster and a lot easier. A perfect solution to baking them in winters. I now enjoy homemade bread much more often than before.
Ladi Pav, or Pav Bread or Buns or Dinner Rolls. Whatever you call, they're awesome. Making pav at home is sometimes quite difficult, but here I have the perfect recipe for you. You too can make soft, fluffy, moist, spongy pav buns without any eggs and without the need to knead! These dinner rolls - pav come out tender, light and fluffy. And there’s nothing better than a warm, homemade roll with dinner. Especially when it’s served with hot Instant pot Pav bhaji, our 16 beans kolhapuri usal or my favorite Mumbai street food Batata Vada or Vada Pav / Aloo Bonda
Thankfully, these easy No-Knead Homemade Whole Wheat Dinner Rolls - Ladi Pav are a bit less labor intensive to prepare. They still require time to let the dough rise, but it’s hands-off time. The time I would use for exciting things like laundry and try to solve the one sock mystery. Sometimes I am shocked at the amount of laundry both my boys produce.
Really, the only special skill you’ll need to make these dinner rolls- ladi pav is patience. You don’t even need a fancy mixer to make them. Just your instant pot and a wooden spoon.
Just a few tips for making any kind of bread: if your yeast doesn’t froth after five or so minutes, your liquid is probably too hot or too cold. To test the temperature, I usually use my finger. If it would make a pleasant bath, it’s probably just right.
And it always helps to put your dough in a warm place to rise. I usually turn my oven on for about 30 seconds, then turn it off. Then I place my dough inside for the final rise.
Instant pot for dinner rolls? Really?
Well, technically, only the No Knead Dough is made in the Instant Pot (or any other electric pressure cooker with a yogurt function). The instant pot must have a yogurt function in order to actually be used in this recipe. Yogurt button provides an ideal warm temperature for the Rolls dough to rise. This is usually beneficial in winters where you need a warm temperature for the bread to "RISE" :-), as they say, "Winter is Coming".
Using Instant Pot to make the No Knead Dough means that the dough rises beautifully in just 1 hour (plus under 10 minutes to actually mix it together). You don’t need to find a warm place for the dough to proof, no need to wait for 2-3 hours for the dough to double in size.
What is Vital gluten and why do I need it to make homemade wheat ladi pav?
Vital wheat gluten is basically wheat flour that has the wheat bran and starch removed – it’s low in carbs and super pumped up with protein. When added to yeast bread, particularly whole wheat bread, it helps develop the natural gluten in the wheat flour and provides a light fluffiness sometimes hard to achieve with whole wheat bread. It is very fine in texture and light brownish/yellowish in color and is easily found in the baking aisle of most grocery stores in the flour section(I get mine from Amazon, you may check your local store).
NOTE: As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
So let's dive into the recipe and get started. when you try this recipe, please don't forget to take a picture and tag us on Instagram using the hashtag #tbrtm.
No Knead Homemade Whole Wheat Dinner Rolls – Ladi Pav
Ingredients
- 2 1/2 cups milk/use Non dairy for vegan version
- 3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
- 2 tablespoon granulated sugar
- 2 tablespoon butter/use Non dairy for vegan version
- 1 teaspoon salt
- 1/4 cup vital wheat gluten
- 3 - 1/2 cups whole wheat flour, give or take a little
Instructions
- Turn your Instant Pot on and press sauté button.
- Add milk and the butter to the pot and wait for the butter to melt. Turn the Instant Pot sauté function off once the butter starts to melt. The pot will still be hot so everything will melt and heat up nicely.
- IMPORTANT: At this point you might need to wait for few minutes to cool the mixture if the pot got too hot. The butter and milk mixture needs to be warm but not hot, so just test it with your finger. If it's too hot then the yeast won't work.
- Add the sugar, yeast and mix.
- Wait for 5 minutes to make sure that the yeast foams.
- Add the vital gluten in the flour, salt and mix everything together just until a sticky dough is formed.
- NOTE: if it's humid where you are, you might need to use more flour
- Close the lid of your Instant Pot. Turn the valve to a sealing position.
- Press the Yogurt button and choose time of 1 hour. You need a model of Instant Pot that has this button.
- After one hour take the Instant Pot lid off. The dough should have at least doubled in size. It will be light and spongy.
- Preheat the oven to 425F.
- While the oven is preheating, form the rolls.
- grease a 13x9" pan with oil or butter/
- if you like coat your hands lightly in vegetable oil, it will help with the dough not sticking to your hands.
- Take a little bit of dough and flatten it slightly, now imagine you are wrapping something inside that dough by stretching all the edges around it like a balloon.
- Place the ball seam side down onto the prepared pan.
- Repeat with the rest of the dough making 15 Dinner Rolls.
- Cover the pan with a kitchen towel and leave for 30 minutes to 1 hour for the rolls to rise in a warm place.( you can preheat your oven to 350*F after heated switch off the oven and place the tray with rolled dough in the oven to rise)
- Check the buns after 30 mins, brush the rolls with oil or butter.
- Bake in the fully preheated oven for 15 minutes until the rolls get golden brown in the middle rack of your oven
- NOTE: if it's humid where you are, you might need to bake for 18- 20 minutes.
Notes
As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule. Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
Fleischmann's Active Dry Yeast,0.25 Ounce, 3 Count
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Hodgson Mill Vital Wheat Gluten 6.5-Ounce Boxes (Pack of 8), For Higher Rise, Soft Textured Breads, with Vitamin C, Non-GMO, Kosher
-
13 x 9” Rectangular Baking Pans Quick Release Bakeware Tray Brownie Loaf Pan with Nonstick Coating Round Edges Heatproof Stainless Steel for Beginners Professionals - eBook Included
Dora says
Sad, that they post this for comments, but looks like they don't give a reply :(
Dora says
can this be made without vital wheat gluten? Thank You
Ann says
Made this and the results weren't what I expected, but not bad. I used Golden Temple durum whole wheat atta and used a scale to measure ingredients (120g = 1 cup flour). I live in Northern California Bay Area, so not very humid. I ended up adding a whole lot more flour - about 1 cups' worth since the dough was so wet after the first rise that it couldn't be shaped. It was kinda like waffle batter. Even with the extra flour I could barely shape it, and when I did the second rise, it all ran together and rose with one continuous flat top, like a tray of cornbread. Still tasted ok, but just not bun-like. I'll have to try again sometime! Thanks for posting the recipe.
Ann says
Update: Tried again, and used the same weight of flour to weight of liquid ratio (420g of flour+30 g of vital wheat gluten and 450g milk) and it was much better about forming into balls, though the family seemed to enjoy the flavor and texture of the first batch better. For me it was more satisfying to have bun shapes!
Geraldine says
@Ann, I had the same problem as you. I live in Wisconsin and our humidity is almost 0% at this time of year! I had to use at least 1 extra cup of whole wheat flour and the dough was still way too sticky to handle, even with oiled hands. I sprinkled the board with more flour and was then able to somewhat manage the rolls and make them into a ball shape, but almost immediately they lost their shape in the tin. By the time I had finished forming all 15, the first 2 rows had spread so much, almost not enough space for the last row. They rose really well at the 2nd rise, but after baking, they basically look like a 9 x 13 loaf with markings for 15 fat slices!! I purchased the vital wheat gluten at great expense! All this being said, I tried one right out of the oven and it was delicious. I think I'd like a little more salt!
Geraldine says
@Ann, Following your update - did you weigh your milk? What did that convert to in either cups, or ml?
Ann says
A gram of milk is just a little over a mL (1.04 ml) Here's what I did as the 3rd try - I scaled down the recipe so I didn't have to add so much flour:
2 cups milk, 2 T butter, 10-11g yeast, 1 Tbsp sugar, 448 g flour, 30g gluten. 1 tsp salt. Baked at 18-20 minutes. This could form buns, but they spread out again once I put them in the tin to rise.
Barbara says
Can this dough be made in a bread machine on the “dough” setting and then shaped into rolls? I have bad arthritis in my hands and cannot knead.
Soniya Saluja says
Hi Barbara, yes you can :)
Aarthi says
Hi there. What is the best substitute you recommend for vital wheat gluten for this recipe. My family is gluten intolerant. Thank you much in advance.
Soniya Saluja says
Hey Aarthi, this recipe is made with whole wheat flour which has gluten. So substituting vital gluten won't help. Sorry we have not tried it with gf flour so can't suggest.
Joy Panem says
Thank you
Devisha says
Hi! Which company whole wheat flour did you use?
Soniya Saluja says
Hi Devisha, used royal atta whole wheat
Deep says
I am tempted to try these. Thanks for sharing. Just a quick question as I haven’t used vital gluten before. Would this one work? https://www.amazon.com/dp/B089K1BCJS/ref=cm_sw_r_cp_api_glt_i_0V1GCV47GJT5J643YNEE
Soniya Saluja says
Hi Deep, they are very easy to make. The brand you shares would work too.
Raji says
Hi can we make this pav with self rising flour?
Soniya Saluja says
Hi Raji, we do not recommend self rising flour.
Kristy says
Do you use store bought wheat flour or do you grind your own wheat? I have a mill and grind my wheat and was trying to determine if I needed to add any salt, baking soda/powder.
Sue Marie says
I"m having the same problems finding flour here. I bought "bread flour" a while ago and assumed this is what I need to make bread,... but every recipe I come across just calls for the usual white all purpose flour. The bread flour is also white. Have you tried either one of these?
Vicky says
@Sue Marie, I use bread flour for all my rolls and bread. You may need a little more liquid than is called for with all purpose but it is fine to switch. I am going to try with this recipe because I don’t have whole wheat. Keeping my fingers crossed
Erin says
Hi! These looks delicious! It is still difficult to find flour in my area. Is it possible to use all purpose flour that I already have for this recipe? Thank you!
Danielle says
I love this recipe! The rolls turned out amazing. Would this recipe work as a bread loaf as well?
Soniya Saluja says
Hi Danielle, we are so glad to hear that ❤️ here is the recipe for bread loaf https://thebellyrulesthemind.net/whole-wheat-bread-recipe/
DeDe Van Riper says
I have an instant pot but it does not have the yogurt setting, can you use the warm setting ?
Linda says
Hello dinner roll looks amazing, do you have to use wheat flour and the vital gluten
Soniya Saluja says
Hi Linda,you can make it without the vital
gluten but we would recommend adding vital gluten if you like your dinner rolls super soft. Hope this helps.
Neha Bansal Goyal says
Hi sonal, thanks for the wonderful recipe!! I tried this one but I ended up with littleblit hard buns,though taste was really good
Can you please guide me what could be the reason
Thanks in advance
Soniya Saluja says
Hi Neha , Thanks for trying and sharing tour experience with us! As mentioned in the post there are lot of things that effect the buns, weather being the important.. I add more or less flour accordingly. Vital gluten also plays a important part in this recipe. Try have Apf and whole wheat next time to see if there is any difference.Hope you get softer pav next time.
Mary says
Two questions,
One when you bake these is it at 350 or 425?
I also dont see where the vital wheat gluten is added in the recipe is added? I was assuming with the flour. Pointing out for clarification for next time.
I have them in the oven right now. They look Great!
Thanks.
Mary
Soniya Saluja says
Hi Mary, the answer to your first question is you have to bake it at 425* . The 350* is for the second rise(if the weather is cold) you can preheat the oven and then keep it to rise . The answer to your second question..yes the vital gluten is added and mixed in with the flour.. looks like a mistake at my end will add that it in instructions number 6.
Thanks for trying it :)
Lakshmi says
The dough didn’t raise in the pre heated oven even after an hour. What to do in such scenario? Since the dough didn’t raise, the bread turned out inedible
Soniya Saluja says
Hi Lakshmi, that means your yeast did not work! If it rise the first time .. it should rise the second time too.
Josie Dias says
I loved your bread and I would like to make it. As I don't have an Instant Pot what is the alternative.
Soniya Saluja says
HinJosiH, so glad to hear that you want to make these dinner rolls.. well all you need to do is skip the imstant pot and do everthing in a bowl.Keep it to rise which will take 2 hour (due to the cold weather) you can keep it in your oven and follow the instructions given in the receipe :) good luck!
Elisa says
So you preheat the oven at 350 F and then turn off the oven? They suppose to bake with the oven off?
Soniya Saluja says
Hi Elisa, No the is for the second rise,when the weather is cold and it can take 3-4 hours for the dough to rise the second time...This will fasten the process (you can preheat your oven before you start to make the balls)
Frances Owens says
Why is the vital wheat gluten necessary? I am diabetic and do not need extra gluten.
Soniya Saluja says
Hi Frances, you can Definitely make them without vital gluten..they won't turn out super soft and fluffy but they will be super delicious :)
leahashley85 says
Love that these rolls are no kneed!!! And they look so good!!
Sheri Campbell says
What if your instant pot doesn’t have the yogurt setting?
Soniya Saluja says
Hi Sheri,there is still hope! You can create a warm environment like the instant pot in your oven. Turn your oven on to warm for about 5 minutes, TURN THE OVEN OFF and then place the dough in a greased bowl inside the warm oven instead of in the Instant Pot. I would check the oven periodically and if it feels completely cool, you may have to warm it Instant Pot again.
Amanda says
Those look so good! I love eating rolls at thanksgiving & Christmas!
Joanna Clute says
Yes it sure does. I love you homemade rolls though; they look amazing!
Kasey Ma says
Wow those look super yummy!
Kasey Ma
TheStyleWright.com
Dianna says
These homemade whole wheat dinner rolls look delight full. Perfect round, fluffy and golden brown.
Natalie Aubele says
I really need to get myself an instant pot! I had no idea you could use those to rise rolls. Very cool
Natalie says
These rolls are perfection. I really wish for one or two right now. I'm such a huge fan of bread and rolls. Yum! Love that these rolls are whole grain. I'ms saving this recipe to try.
Kendall says
Nice to find another use for my instant pot yogurt function! I'm going to try these with olive oil and unsweetened coconut milk - I think my 4-year-old will love their beautiful round shape.
Soniya Saluja says
Sounds good! Do share your experience with us after you make it with olive oil and coconut milk :)
Vicky says
Those look perfect and you have given me yet another reason to use my instant pot! These are so much better than store bought and make the house smell lovely.
Jessica Formicola says
These rolls are perfect for Thanksgiving and Christmas! And I love how easy these are!
kim says
Oh my goodness! These look so buttery and delicious! A must make for the holidays for sure!
Soniya Saluja says
Thanks Kim??
Cookilicious says
omg Pav in Instant Pot! Pinning it for future. Too good.
Soniya Saluja says
Thanks..glad you liked it :) hope you give it a try soon?
Shivani Raja says
Ohh these rolls look so fluffy and irresistibly golden. And homemade bread is perfect for this time of year! p.s ‘one sock mystery’ - haha I can definitely relate to that one!
Danielle says
These rolls looks lovely and soft. Perfect with a big bowl of soup!
The Home Cook's Kitchen says
these look like perfect little bite size pieces of bread!!! I love this, they'd be so perfect for Thanksgiving!