Eggless Vegan Ladi Pav / Dinner rolls

Freshly baked bread is one of life's greatest simple pleasures. Follow along with this easy recipe for the best homemade vegan Ladi pav / dinner rolls ever!! These dinner rolls are soft, fluffy and perfect in every way!!!
It is one of my favorite go to recipe for pav/dinner rolls, which yields the most perfect and soft rolls ever!

If you are looking for soft, fluffy eggless Pav / bun recipe...this one is definitely for you!

Very easy to make and so much better then store brought ones. You can knead using a stand mixer or even without it.

Serve the soft and spongy Pav with your favorite curries, vadas, veggies and more! Along with Bhaji they make the perfect and yummiest meal.

If you would like to have slightly sweet milk buns, follow my other recipe <Click here for recipe>



  1. I have used a stand mixer for this recipe, but you can knead the dough with hands too.(kneading time is going to be more)

  2. Kneading the dough very well is a important process to have nice and soft rolls.

  3. Follow directions for the  type of yeast you are using Instant active or dry active yeast. I used instant active in this recipe.

  4. I recomnend using bread flour for better texture, but all purpose flour will work too

  5. You can use milk to make the dough too.


9 Big Pav / Rolls or 12 medium pcs.


  • 4 cups bread flour

  • 1.5 cups warm water mixed with 1 tsp salt and 1 tbsp sugar

  • 1 packet instant active yeast

  • 2 tbsp butter/oil/vegan butter

  • Milk / plant based milk for brushing.


1. Place warm water in mixing bowl add salt and sugar, mix till they are dissolved

2. Add flour along with yeast to the water, turn the mixer on at speed 3 ( I have a  cuisinart stand mixer, please follow directions for your mixer ) until the dough comes together.

3. Continue kneading at speed 3 for 7-8 min. Add butter or oil in between. After 5-7 min the dough would be nice and stretchy.

4. Do the windowpane test to check gluten formation ( The dough should not break easily on stretching, if the dough is not as stretchy knead it for a couple of more min. )

5. Knead with hands too for a min or 2

6. Place the dough in a warm place and let it rise for 1 hour.  ( I used the instant pot at yogurt mode normal for 1 hour. )

After 1 hour the dough will have doubled in size.

After 1 hour poke the dough down with your finger. If it doesn't come up that means it has proofed enough.

7. Divide the dough into 9 pieces ( or 12 for smaller sized ). Roll and place them in the baking pan and let them rise in a warm place for another 30-40 minutes till they double in size.

9. After they have proofed, gently brush the tops with milk / plant based milk and bake. Bake at 350F / 180C for 30 min (till golden brown)

Once they are baked, brush the top with butter / vegan butter / oil and cover for 30 minutes. Enjoy!