Whole Wheat Pav Buns with Vital Wheat Gluten | Eggless Wheat Pav Buns

After Gujiya, here is my second recipe from our India – Pav Buns or as the title says Whole Wheat Pav buns with vital wheat gluten. Homemade Pav buns were on my to-do list for quite a long time and what’s better than posting it during the blogging marathon? So here comes, whole wheat pav buns for the alphabet W.

When it comes to the baking marathon, there has to at least one recipe from Gayathri’s blog.  :-) And this is that recipe. Yes, I adapted the recipe from her blog. So this is how it all started. Remember the ingredient exchange theme that we had couple months ago? I was partnering up with Smruti, and she gave the vital wheat gluten as one of the ingredients and also suggested that Gayathri’s space has quite a few recipes with wheat gluten. I duly checked her blog and stumbled upon these wheat pav buns. But why did I pick Seitan soup instead of this? Because I wanted a recipe for W and when I found one, I happily shoveled it for this month.

I wanted to add more gluten to this recipe, so instead of 1.75 cups of wheat flour, I went with one heaped cup of wheat flour and ½ cup of wheat gluten. Luckily none of us have the gluten allergy, so with some protein content in vital wheat gluten, I wanted to use it more. Hence the drastic change. The original recipe calls only for 1 tbsp of wheat gluten and that too it’s optional. I was a bit worried if my yeast would do its magic and how the texture would be. But I am super glad it all turned out ok. We loved the texture of the bread, and I served with sweet potato bhaji, and the bun was all gone within a day. Vaandu liked these homemade buns very much, and that says it all.   I baked the pav buns for 20 mts at 400 deg F. I felt I should have removed it at 18 minutes as the crust turned slightly darker. But it did not turn, bitter though. Now that I have baked these buns in a regular way, it’s high time that I need to try the tangzhong method.

Please find my recipes from the past two marathons.

• Day 23 | 2015 – Sweet and Sour Baked Cauliflower
• Day 23 | 2016 – Water Melon Rasam
• Day 23 | 2017 – W | Whole Wheat Pav Buns

Here is the detailed step by step pictorial, pav bun recipe and please find the printable one in the bottom.

Ingredients:

• Whole Wheat Flour – 1 cup heaped or 1 cup + 2 tbsps
• Vital Wheat Gluten – ½ cup
• Salt – ½ tsp
• Sugar – 2 tbsps
• Instant Yeast – ½ tbsps
• Curd / Yogurt – ¼ cup
• Milk – ½ cup
• Oil – 1 tbsp + plus for greasing

Steps:

• In a bowl mix flour, yeast, sugar, salt, gluten, and yeast. Combine them well.
• Add curd and oil and mix the dough to form like crumbles.
• Then slowly add milk 1 tbsp at a time and combine to form a sticky dough. (Because of the gluten the dough will be sticky)
• Knead the dough for ten minutes and until smooth.

• Place this dough in an oiled bowl and apply some oil on the dough cover with cling wrap and set aside.
• Let it sit for until double in volume, and it took me about 2.5 hours. I tried this on a rainy day.

• Once the dough has raised, knead the dough for few minutes and divide it into equal portions. I got eight rolls.
• Roll each into a tight ball and Place inside a greased 8″ square pan.
• Arrange all the rolls next to each other like in the picture.
• Set this aside and leave it for the second rise for about 20 to 30 minutes.
• Meanwhile, preheat the oven to 400 deg F.

• Apply milk wash on the buns and bake them for 18 to 20 minutes until the top turns brown.
• Remove from oven and let it cool on the wire rack.

Notes:

• Wheat gluten is optional, and if you cannot source, please replace it with wheat flour.
• If using active yeast, please proof the yeast before by adding the yeast to luke warm water mixed with sugar and letting it sit for 10 minutes.
• After 15 minutes of baking, keep an eye on the buns as they tend to brown up or reduce the oven temperature to 375 deg and bake for 3 to 5 more minutes.
• Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.

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5 from 1 vote

Whole Wheat Pav Buns with Vital Wheat Gluten | Eggless Wheat Pav Buns

Pav Buns - Here is my version of the popular chaat bun recipe from India prepared with whole wheat flour and vital wheat gluten.

Prep Time2 hours hrs 30 minutes mins

Cook Time20 minutes mins

Total Time2 hours hrs 50 minutes mins

Course: Breads

Cuisine: Indian

Servings: 6

Calories: 141kcal

Author: Srividhya G

Ingredients

• ▢ 1 cup Whole Wheat Flour plus 2 tbsps
• ▢ ½ cup Vital Wheat Gluten
• ▢ ½ tsp Salt
• ▢ 2 tbsp Sugar
• ▢ ½ tbsp Instant Yeast
• ▢ ¼ cup Yogurt
• ▢ ½ cup Milk
• ▢ 1 tbsp oil Oil plus for greasing

Instructions

• In a bowl mix flour, yeast, sugar, salt, gluten, and yeast. Combine them well.
• Add curd and oil and mix the dough to form like crumbles.
• Then slowly add milk 1 tbsp at a time and combine to form a sticky dough. (Because of the gluten the dough will be sticky)
• Knead the dough for ten minutes and until smooth.
• Place this dough in an oiled bowl and apply some oil on the dough cover with cling wrap and set aside.
• Let it sit for until double in volume, and it took me about 2.5 hours. I tried this on a rainy day.
• Once the dough has raised, knead the dough for few minutes and divide it into equal portions. I got eight rolls.
• Roll each into a tight ball and Place inside a greased 8″ square pan.
• Arrange all the rolls next to each other like in the picture.
• Set this aside and leave it for the second rise for about 20 to 30 minutes.
• Meanwhile, preheat the oven to 400 deg F.
• Apply milk wash on the buns and bake them for 18 to 20 minutes until the top turns brown.
• Remove from oven and let it cool on the wire rack.

Notes

Wheat gluten is optional, and if you cannot source, please replace it with wheat flour.
If using active yeast, please proof the yeast before by adding the yeast to luke warm water mixed with sugar and letting it sit for 10 minutes.
After 15 minutes of baking, keep an eye on the buns as they tend to brown up or reduce the oven temperature to 375 deg and bake for 3 to 5 more minutes.
Temperature plays a significant role in dough rise so wait patiently but during warm weather check the dough after an hour.

Adapted from Gayathri Cook Spot

Nutrition

Calories: 141kcal | Carbohydrates: 21g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 210mg | Potassium: 132mg | Fiber: 2g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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