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Put the flour, yeast, vital gluten, salt and sugar in the bowl of your stand mixer. Attach the paddle to the mixer and stir for a few seconds. Heat up the milk and butter together until luke warm ( about 100 – 110F)
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Gradually pour the milk and butter mix into the bowl while keeping the mixing speed at low.
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Switch to a dough hook and knead until smooth and almost shiny. You may mix and knead in a food processor or by hand as well.
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Place the dough in a well oiled bowl. Cover with plastic wrap. Let rise in a warm place until double in size. Depending on weather it can take anywhere between 45 minutes to an hour or more. The best is to keep an eye on the dough and measure the volume.
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Once the dough is double in volume, take it out of the bowl, punch it down to release the air.
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Line a baking sheet with parchment paper and set to work on the shaping of the pav.
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Pinch off the dough and form into round balls. Try and make equal size balls. Place on the baking sheet and place them close to each other so that they are touching each other.
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Cover with a kitchen towel, and leave them undisturbed for another 30 minutes.
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Heat Oven to 420*F.
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When rolls have risen, make a glaze by beating together the egg and water. Brush the rolls with the egg wash. Alternately brush with some milk.
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Bake for about 15 minutes, until risen and browned on top. Cool completely before serving as pav.