Goan Pau Ruti

1. 1
   prep · ~10 min

   Activate the yeast.

   1.In a small bowl, combine 1 cup lukewarm water (not hot) with 2 tbsp sugar and 2 tsp active dry yeast.

   2.Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly on top.

   TIPWater temperature should feel like warm bath water — too hot will kill the yeast, too cold won't activate it.
2. 2
   mix · ~2 min

   Combine the dry ingredients.

   In a large mixing bowl (or the bowl of a stand mixer), whisk together the maida (3 cups), milk powder (2 tbsp), and salt (1 tsp) until evenly distributed.

3. 3
   knead · ~12 min

   Knead the dough until soft and smooth.

   1.Add the frothy yeast mixture and 2 tbsp softened butter to the flour.

   2.Knead the mixture for 10-12 minutes by hand on a lightly floured surface, or 7-8 minutes in a stand mixer with a dough hook.

   3.Add an extra splash of water only if the dough feels dry — the final dough should be tacky but not sticky, pulling away cleanly from the sides of the bowl.

   4.Windowpane check: stretch a small piece of dough thin enough to see light through without tearing.

   TIPResist adding too much extra flour. A slightly sticky dough yields softer buns. Use a bench scraper for easy handling.
4. 4
   rest · ~65 min

   Let the dough proof until doubled in size.

   Shape the dough into a ball, place it in a lightly greased bowl, and cover with a damp kitchen towel. Let it rise in a warm, draft-free place for 60-75 minutes, or until doubled in volume.

5. 5
   prep · ~10 min

   Punch down and shape the rolls.

   1.Gently punch down the risen dough to release the gas bubbles.

   2.Transfer to a clean, floured surface and divide the dough into 8 equal pieces (about 75-80g each).

   3.Shape each piece into a smooth, tight ball by pulling the edges under and pinching the seam at the bottom.

   4.Place the dough balls seam-side down on a parchment-lined baking tray, spacing them about 2 inches apart to allow for rising.

   TIPFor traditional pull-apart pau, arrange the balls closer together on the tray so they bake touching each other.
6. 6
   rest · ~25 min

   Proof the shaped rolls a second time.

   Cover the tray loosely with a kitchen towel and let the rolls proof for another 20-30 minutes. They should puff up and look noticeably fuller.

7. 7
   bake · ~25 min

   Bake until golden brown.

   1.Preheat the oven to 190°C (375°F).

   2.Place the tray on the middle rack and bake for 20-25 minutes, until the tops are a deep golden brown and the rolls sound hollow when tapped on the bottom.

   TIPFor a glossy top, brush the rolls with milk or melted butter just before baking.
8. 8
   garnish · ~10 min

   Brush with butter and cool slightly.

   As soon as the rolls come out of the oven, brush the tops with a little extra softened butter or melted butter for a soft, flavorful crust. Transfer to a wire rack to cool for at least 10 minutes before pulling apart.

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