Vegan Slider Buns | Ladi Pav - Herbivore Cucina

Vegan bread rolls arranged in a pyramid shape in a tray against a blue brown backdrop.

5 from 1 vote

Vegan Slider Buns | Ladi Pav

These Vegan Slider Buns are super easy to make and always delicious.

Besides being great for sandwiches they pair perfectly with a large number of mains like pav bhaji. No butter, no milk and egg-free; this version does not compromise on taste!

Prep Time20

Cook Time20

Proofing Time2

Total Time40

Course: Breads

Cuisine: American, Indian

Diet: Vegan, Vegetarian

Servings:

Calories: 196kcal

Author: Smruti

Ingredients

3 cups All purpose flour
2¼ teaspoon Active Dry Yeast
4 tablespoon Olive Oil
2 teaspoon Salt
1 teaspoon Sugar
2 tablespoon Coconut Milk
1¼ cup Warm Water

Instructions

Heat water till just warm (105-110 F). Add in 1 teaspoon salt, sugar and yeast.
2 teaspoon Salt, 1 teaspoon Sugar, 1¼ cup Warm Water, 2¼ teaspoon Active Dry Yeast
Set aside till the yeast blooms.
In the base of a stand mixer or a big bowl add flour, remaining salt, olive oil and bloomed yeast mix.
3 cups All purpose flour, 4 tablespoon Olive Oil
Mix on medium speed till it all comes together. The dough should be soft to touch.
Coat the dough ball with some oil or vegan butter and rest for an hour in a warm place till it doubles.
When the dough doubles, open the cover.
Lightly punch the dough down.
Divide into 8-10 equal size parts. Using a kitchen scale is generally the best way to get them all of the same size.
Roll each ball into a smooth ball. Ensure the dough ball is tight so it does not develop a cavity on baking.
Line a baking tray with some oil and place the dough balls on it. Make sure these are placed one inch apart. Placing them further apart will not make them touch each other on rising and baking.
Brush some oil on top and let the rolls rise for an hour. Meanwhile preheat oven to 400 F (200 C).
Once the breads double in size, brush coconut milk (or oil) on all of them.
2 tablespoon Coconut Milk
Place the tray in the oven and bake for 15-18 minutes, till the top is golden brown.
Remove and enjoy with either butter and jam or in any of your favorite recipes like pav bhaji, vada pav and dabeli.

Notes

Working with yeast: Working with yeast is actually easier than most believe it to be. Make sure the yeast is new and not very dated. Also, I like to buy them in sachets as they are pre-measured and not susceptible to moisture. The bottled ones often clump together and cannot be used after.

Blooming the yeast: Use warm water (between 105-110F) to bloom the yeast. Cool water will not activate the yeast and super hot water tends to burn the yeast down. Also ensure you add some salt and sugar to activate and later feed the yeast respectively.

Substituting the flour: I generally make this using all purpose flour as it is perfect in texture and taste. However, we can make these with whole wheat flour or bread flour too. The texture will vary but the bread is still amazing.

Placing the pav: The signature pav bread that has soft edges is easy to achieve by correctly placing the dough balls. These need to be close enough to stick to each other on rising but not so close that they all fuse into one bread. So place them about an inch away from each other.

Making non-Vegan buns: The only ingredient that we would change to make these vegetarian but not Vegan is Oil. Simply swap that with unsalted dairy based butter to make the ladi pav.

Cooling the pav: Once the buns are baked, remove the pan from the oven and let it cool for 5-10 minutes. After that transfer to a wire rack so the breads do not get soggy on the bottom.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition