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Pav Indian Dinner Rolls and is Egg Free

Pav is dinner rolls! In India they use Pav in creating amazingly delicious snacks. I know you might be surprised to learn that one of the popular snacks in India is Vada Pav and that’s potato balls sandwich. I enjoy vada pav with strong Indian tea. Today, I will teach you how to make soft pav without using eggs.

Pav, freshly baked and out of the oven.

Pav recipe is similar to dinner roll recipe, but in India, they tend to omit eggs when making it and depend on milk to keep the dinner rolls soft and tender. Another thing I have noticed is that Pav require a little longer baking than regular dinner rolls which makes it absorb the sauce used (chutney) without turning soggy.

Stack of soft Dinner rolls, Pav.

In this recipe, I have not used eggs, and the Pav remained soft for three days.


You will need dinner roll’s ingredients except for the eggs, so get your all-purpose flour, yeast (make sure the yeast has not expired before you put in the hard work of kneading.) To make a good Pav milk is a must, the fat in the milk will make it softer, and of course, we added oil to make sure that we are locking the moisture, and for more flavor a tablespoon of butter. You have to knead the mixture using water until you get a soft and smooth dough.

Freshly baked pav in a baking pan.

Leave the dough to rise, and this step is important to get a lighter texture dinner rolls. And then there is another rising time for 20 to 30 minutes,  after shaping the pav. Baking takes 13 minutes, and you are ready to serve homemade dinner rolls.


Single dinner roll shows how soft it is from the inside.

I guess omitting eggs also reduce calories in these dinner rolls and make them around 135 calories for each pav (dinner roll).

If you are interested in making Vada Pav, then stay tuned for my next post but for now look at the image below to get an Idea of how it looks!

Vada Pav, Indian snack on brown paper.


Pav dinner rolls feature image.

Pav Indian Dinner Rolls and is Egg Free

Soft Dinner rolls made with no eggs, used in making Indian snack called Vada Pav. These dinner rolls can stay soft for three days and are freezer friendly.
5 from 2 votes
Print Rate
Course: Bread,
Cuisine: Indian
Keyword: Pav Recipe
Prep Time: 15 minutes
Cook Time: 13 minutes
resting time: 2 hours
Total Time: 28 minutes
Servings: 5 people
Calories: 135kcal
Author: Muna Kenny


  • 2 cups all-purpose- flour
  • 1 ½ teaspoon yeast
  • 5 tablespoon warm milk
  • ½ cup warm water
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 tablespoon oil
  • 1 tablespoon unsalted butter at room temperature
  • 2 tablespoon milk to brush the rolls before baking


  • **The first step is to ensure that the yeast is live, you can skip it if you are sure that your yeast didn’t expire.
  • In a small bowl, add the water, milk, and sugar. Mix until the sugar dissolves. Add the yeast and mix until the yeast dissolves. Cover the previous mixture and leave in warm place for ten minutes. If the yeast is good to use, the yeast will create a froth, and you are good to proceed with the next step.
  • In a big bowl, add the flour, salt, and oil. Mix the previous ingredients with your hands until combined.
  • Gradually add the yeast mixture to the flour while mixing. You should get a slightly sticky dough.
  • Knead the dough for ten minutes, and now the dough should feel smooth and easy to form.
  • Add the butter to the dough and keep on kneading until you get a silky and smooth dough. Initially, the dough will feel sticky and a little difficult to work with but continue kneading, and it will come together just fine.
  • Cover the dough, and place in a warm place for one and a half to two hours until it doubles in volume.
  • Knead the dough for few seconds to release some of the gas created by the yeast . Cut the dough into ten equal size pieces. Form each piece into a ball and place in a greased baking pan. You can use any shape of baking pans but make sure that you keep two-inch space between each ball.
  • Cover the baking pan and place in a warm place. Allow the rolls to rise for 20 to 30 minutes.
  • Preheat the oven to 350F/180C.
  • Brush the rolls with milk and bake for 13 minutes on the middle shelf.
  • Take out the rolls from the oven and let it cool for 8 minutes in the pan and then allow to cool completely on a cooling rack.


  • Since flour manufacturing companies differ, you may need to add less or more liquid while kneading, hence gradually add the liquid to the flour.
  • If you are using salted butter, then do not add salt to the flour.
  • Developing gluten may take time so only add more flour if the dough stayed sticky after 6 minutes of kneading.
  • To make bigger size rolls, increase the baking time to 3 to 4 more minutes.
  • Some ovens do not distribute heat evenly. Therefore the bread rolls may not turn brown while baking. After the baking, turn on the broiler to give the golden brown color to the surface.


Calories: 135kcal
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  1. 5 stars
    The pav looks awesome.. thanks for sharing this amazing recipe.. hey did you use instant dry yeast??

    • munatycooking

      Hi Shibani, Thanks for your kind comment 🙂 … I have used dry active yeast but you can use instant too using the measurement!

  2. 5 stars
    These rolls look so fluffy and delicious!

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