Add 3 cups plain flour or all purpose flour or wheat flour, 2 teaspoon instant dry yeast, 2 teaspoon sugar and 1 teaspoon salt into a mixing bowl.
Mix very well. Add 3 tablespoons soft butter and mix well. Slowly add water and start kneading. the dough will be initially sticky but as you knead it will turn soft and supple. You may add the remaining 1/4 cup flour in batches as you knead. Knead well for 10 minutes. You can use a stand mixer with dough hook and knead for 5-6 minutes.
Apply butter liberally on the dough. Place the dough in a bowl, cover and keep aside for 2 hours. Proof the dough in warm place for it to leaven.
Once the bread dough has risen and is doubled in volume, poke the dough with your finger. If the indentation stays as such the dough is ready to use and it is well proofed.
Transfer the dough to the counter again. Knead it again for a minute and divide the dough into 18 small bits Shape each bit into a seamless ball. Place the balls in a greased tin leaving space between them for expanding. Cover with a damp cloth or cling wrap and rest for 20 minutes for second rise.
During the second proofing of the dough preheat the oven at 200 C or 400 F. Once the rolls are proofed give them a milk wash with a basting brush.
Place in the preheated oven and bake the pav for 20-30 minutes. Baking time varies the among the ovens, go by the color change and aroma. The top of the pavs will turn golden brown and hallow on tapping.
Do note that the laadi pav will be appear rough and hard as soon as it is out of oven. Now apply some melted butter al over the with a basting brush. the buns will be very soft and spongy now. On cooling the pav turns light and fluffy.
Serve pav bun warm with any spicy like bhaji or misal or chana masala. You can also use them to make masala pav, pav sandwich recipes.