Small breads – Buns, Pav, Bowknot & Twist Rolls

Although I bake pretty regularly, I’m yet to master the art of baking especially breads. My recent quest with bread making, had me gingerly tip toeing into preparing different types of dinner rolls from the ‘basic white bread dough’. I was pleasantly surprised at how easy it was to shape different types of rolls or small breads from the left over bread dough I made few weeks ago. It took a little practice but it was fun.:)

twist roll and bowknot roll

buns and garlic flavored pav (bread)

Earlier I had posted the white bread recipe which was prepared using a quarter portion of the prepared bread dough. I used the remaining 3 quarters to prepare plain buns, sesame buns, foot-long hot dog buns, garlic flavored pav breads, twist and bowknot rolls. I tried to make ‘pav’ and I added chopped garlic to the bread dough for a garlic flavored pav and used a pie dish to bake pav.

bowknot roll dough and garlic pav dough before baking

Bowknot Rolls: Lightly grease a cookie sheet. Use a quarter of the prepared bread dough, cut into 2 equal pieces. On a lightly floured surface, use the palm of your hand to roll each piece into a 9 inch long rope. Tie each rope into a knot. Place both the twist rolls atleast 3 inches apart on the greased cookie sheet. Let rise in a warm place until double in size for 30 mts. Brush with milk and bake in a pre-heated oven at 400 F for 15-17 minutes or until golden. Remove from sheet and cool on wire racks. Brush with butter while warm.

Garlic flavored pav buns (Pull-Apart Rolls):
Pull-apart rolls are made by placing balls of dough close together in a square tin and the baked rolls are pulled apart into individual rolls. The famous ‘pav bhaji’ bread (pav) is prepared using this method. I used a greased pie dish and placed large lemon sized balls of dough in a circle and in the center as shown in the picture above. Let rise in warm place until double in size for 30 mts (as shown in the image below). Bake in a pre-heated oven at 400 F for 15-17 mts or until golden. Remove from sheet and cool on a wire rack.

garlic pav dough after rising, ready to bake

Buns: Lightly grease a cookie sheet. Using quarter of the dough, divide into 4 equal pieces. Shape 2 of these pieces into a ball, pulling edges under to make a smooth top. Place buns smooth side up on the greased sheet at least 2-3 inches apart. I prepared foot long hot dog buns with the remaining two pieces. Roll the dough into an oblong shape. Let rise in warm place until double in size for 30 mts. Bake in a pre-heated oven at 400 F for 15-17 mts or until golden. Remove from sheet and cool on a wire rack. I sprinkled sesame seeds on one foot long and one round bun. You can top buns with sesame or poppy seeds or whatever your desire.

Twist rolls:
Take half of quartered portion of the dough and roll into a 12 inch rope, fold in half and twist. Seal the ends. Place on greased cookie sheets and proof until doubled in size for about 30 minutes. Brush each roll with milk. You can sprinkle rolls with sesame or poppy seeds. Place on a greased cookie sheet atleast 2-3 inches apart and bake in a pre-heated oven at 400 F for 15-17 mts or till golden. Remove from sheet and cool on a wire rack. Make 2 twist rolls from quarter portion of basic bread dough recipe.

I’m sending this entry to Bread Baking Day – Small Breads event started by Zorra and hosted by Aparna of My Diverse Kitchen.

Small breads – Buns, Pav, Bowknot & Twist Rolls

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  flour


I was pleasantly surprised at how easy it was to shape different types of rolls or small breads from the left over bread dough I made few weeks ago. I prepared plain buns, sesame buns, foot-long hot dog buns, garlic flavored pav breads, twist and bowknot rolls.

56 thoughts on “Small breads – Buns, Pav, Bowknot & Twist Rolls

  1. It is unbelievable the varieties you could cook with basic white dough. Did you use an egg wash to get the golden sheen on the bowknot roll?

    I brushed some butter while the rolls were still warm.

  2. Sailu, the plain bun looks so gorgeous and could give any bakery bun a run for its money. So very mouth watering.

  3. hi
    I was watching silently your silent and was getting some tips in cooking
    but these buns are awesomw and could not wait to post a comment how good they are
    all the best in your feature baking endeavours

  4. typo for awesome
    God what happened to me by seeing those baked goods I am not knowing to type correctly and you can know my excitement I think

  5. Amazing breads!! I also want to let you know that our site posts are not displayed in your “” for a long time.

  6. it’s hard to believe you haven’t baked bread regularly before looking at these spectacular rolls. i look forward to many more breads from you. it’s addictive once you get into it.

  7. Hai Sailu, I’m Punitha,
    Your recipe reminded me of my childhood days.
    In those days we took bread with coffee in the morning time.
    The whole family sat around the coffee vessel with bread and enjoyed with a little hurry!!!!!!! Thank you a lot Sailu..

  8. The recipe and the pictures have tempted me to try my hand at baking..My cooking is inspired by your recipes & your site..I love each one of them…Thanks for taking the effort & the time to share..the recipes are so detailed and I’ve found that following the instructions verbatim gives just the output as in your pictures.

  9. They were simply awesome! And its tough for me to believe that you are a beginner. If so how would you bake if you are an “expert”? Wonderful work Sailu! Why don’t u join the daring bakers? It would be easy-breezy for u!

  10. I am not being wicked, I promise, I saw the words: small breads – buns… and thought, what? small breasts, buns? ๐Ÿ˜€

    Your rolls are outstanding! I baked a loaf of no-knead bread today. Isn’t it wonderful how the smell of bread baking, lights up the house?

    I love love the smell of bread baking.

  11. hi sailu, thank u for the wonderful detail recipe of bread baking. Me and my hubby tried this recipe yesterday for the first time and the result was good. just a small query: we used 2 tbsp of dry yeast for 1kg flour but the smell of the yeast was still there. was it because we used dry yeast? and also the top layer became a bit hard.. maybe because of hight heat? (we kept at 150C)
    thank you once again as our first time bread baking was inspired by this recipe of yours.

    Your welcome and thank you for your feedback. That should be 2 tsps of dry yeast and not 2 tbsps.
    And its important that you measure the ingredients carefully. Too much flour can toughen the crust. To soften the crust, brush crust with melted butter as soon as it comes out of the oven.

  12. Hi there,
    I’m writing from Australia and recently came across your blog. Really nice work. Anytime I see a blog post on bread or a bread recipe I stop in my tracks! haha ๐Ÿ™‚ nothing better than fresh bread really. Thanks for the post. I write about desserts in my own blog if you’re interested in having a look.
    Best wishes, JP

    Sydney, Australia

  13. You have really mastered the art of making bread. I always come to your blog before I make anything out of yeast. Thanks for this inspiring post.

  14. I just came upon this post and realised I never got your mail with entry details for the BBD I had hosted.
    Would you like me to add this post to the round-up, at this date?
    Your rolls look fantastic.

    Probably went into your spam folder. Yes, please do add this post to the round-up. Thank you, Aparna.

  15. hi,
    they look fabulous, i love andhra food and keep going through your receipes and i do try them, they come out very well, i have not much of baking ur photos are awesome, i will try these, actually i was searching for bun receipes now i got to see them here.

  16. hi,
    sailu, as i said after i saw ur awesome photos my instincts made me to try ur recipes,but then well it did not come out well ๐Ÿ™‚ i don’t know what i did wrong, well i have not baked as many times as u would have done, my buns were tasty but the crust were so hard, my children put them in the oven next day they became soft and they ate saying the taste was good, please give me some tips or hints while baking.The photos are so gorgeous makes u think no need to go and buy but can make it at home. will try again and come back to u.

  17. Just saw yr bread blog, it’s so lovely. When you say 1 cup of flour, which cup do you mean. I tried buns and it came out so hard, and didn’t rise much. I’m guessing it was the yeast. I used instant, whats the difference from dry yeast?

  18. Hi Sailu

    U said u used 1/4 for the bread. how do u store the remaining dough…is it in the freezer or just refrigerate and use later.

    1. Anu, once you have kneaded the dough and if you are sure you will not bake all the dough at once, you can put it in a zip lock bag, remove the air in the bag, seal it and freeze it. One thing to remember is the dough has to be sealed before its first rise. When you want to use it, bring the dough to room temperature and follow the rest of the procedure.

  19. Dear Sailu,

    I am really amazed to see such perfect breads made in your otg oven. I really want to try all of them .I have recently got an electric oven 28l 2000w from Singapore.It looks like an otg but has a fan in the right side. It has a crumb trayand two coils one at the bottom and another at the top.Could you pls enlighten me on the following factors-
    1.What kind of pans i have to purchase-aluminium or non stick,i mean which is better
    2.Is it it necessary to usealuminium foil or parhment paper .
    3.When I tried to bake a flat breadin the tray provided with the oven it was hard and dry what could be the reason.
    I would be very eagerly waiting for your reply.

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