Pav Buns, Burger Buns, Dinner Rolls, Party Croissants, Pizza Base, and Garlic Bread

Once you have made the white bread dough, you can make many bread items like pav buns, burger buns, dinner rolls, and Garlic Bread. The croissants that we are making here are not the puff pastry croissants but bread croissants. Once you have got the final bread dough after the 2nd fermentation, you can make breads or buns with any shapes, designs, fillings, and what not. And I am very sure that this bread dough turns out so good, whatever bread item you will make, you will enjoy its deliciousness 🙂

Ingredients
  • All Purpose Flour (Maida) – 250 gms (2 cups)
  • Warm Water – 150 ml (50 ml for preparing yeast fermentation and 100 ml for making dough)
  • Active Dry Yeast – 1/2 tsp
  • Sugar – 1 and 1/2 tsp
  • Salt – 1 tsp
  • Butter – 1 tbsp
  • Milk Powder – 1/4 tsp
  • Gluten – 1 tsp
Method
  1. Prepare the ferment
    1. In a bowl take 50 ml of warm water.
    1. Add sugar to it and mix well.
    1. Add yeast to the sugar water and let it rest for 5 minutes.
  2. Prepare the dough
    1. Sieve the flour. Also sieve gluten and milk powder, if you are using them. Note: When you are using gluten powder, take out the amount of flour equal to the amount of gluten added.
    2. Add the ferment and the remaining 100 ml warm water to make a dough.
  3. 1st Fermentation
    1. Cream butter and salt on the marble top and add dough over it.
    2. Start kneading with your hands until the dough becomes smooth.
    3. Oil/dust the bowl and keep the smoothened dough in it. Cover the dough with wet towel.
    4. Let the dough sit for 1 hour. The dough will double the volume.
  4.  2nd Fermentation
    1. Once the dough has doubled in volume, punch the dough to remove the excess air.
    2. Knead the dough softly and keep it again in the bowl (covered) for 30 minutes.
  5. 3rd Fermentation
    1. For Pav Buns –
      1. Cut 50 gms of dough with the dough cutter for each pav bun.
      2. Knead and roll them by turning inside till the upper surface gets smooth.
      3. Stack them in a bread loaf tin closely and let them proof for 30 minutes.
    2. For Burger Buns –
      1. Cut 70 gms of dough with the dough cutter for each burger.
      2. Knead and roll them by turning inside till the upper surface gets smooth.
      3. Put them on a baking sheet and let them proof for 30 minutes.
    3. For Dinner Rolls –
      1. Cut 50 – 70 gms of dough with the dough cutter for each dinner roll.
      2. Make your favorite dinner roll shapes.
      3. Put them on a baking sheet and let them proof for 30 minutes.
    4. For Garlic Bread –
      1. Cut 80 – 100 gms of dough with the dough cutter.
      2. Roll the dough to a circular shape with approx. 2” thickness.
      3. On one side of the rolled circle, spread butter infused with garlic, basil leaves, chilli flakes, and oregano.
      4. Add mozzarella cheese/Gouda cheese over the butter.
      5. Pick the other side of the roll and close it over the buttered part.
      6. Press the ends with firm hands.
      7. Place the garlic bread on the baking dish and make 1” cuts on the top of the bread but don’t go all the way down with the knife.Let it rest for 30 minutes.
    5. For Party Croissants –
      1. Cut 150 gms of dough with the dough cutter.
      2. Roll the dough in circular shape (like a chapati) with approx. 1/2” of thickness.
      3. Cut out small triangles from the rolled circle like we cut pizza with the help of pizza cutter or a knife.
      4. Take one triangle, and put one small incision in the middle of the base of the triangle.
      5. Put grated chocolate or cheese or any other filling right above the incision.
      6. Pick the dough from the incision points and start rolling towards the point of the triangle and form a croissant shape.
    6. Pre-heat the oven at 220°C.
    7. After 30 minutes,
      1. Brush the buns, dinner rolls, and party croissants with egg wash or milk wash. Sprinkle some sesame seeds on the top.
      2. Brush garlic, oregano, basil leaves, and chilli flakes infused butter on top of the garlic bread.
  6. Bake them in a pre-heated oven at 220°C for 10-12 minutes.
  7. For Pizza base,
    1. After the 2nd fermentation, cut approximately 150 gms dough with the dough cutter.
    2. Roll the dough in circular shape (like a chapati) with approx. 1” of thickness.
    3. Transfer the rolled-out dough to the pizza baking dish.
    4. Spread pizza sause, cheese, and vegetables or toppings of your choice and bake the pizza in a pre-heated oven at 220°C for 15-20 minutes.