I'm new to the forum, but I've been an avid fan of The Fresh Loaf for quite a while. My father was a professional baker for quite some time, and I've picked up the "baking bug" from him.
I have a question about a recipe that I just formulated. I am trying to make reasonable "ladi pav" (also known as "pao"). They're basically soft buns with a relatively soft but golden crust. The closest comparison would be decent hamburger buns. I used the following ingredients: