Paneer Pull-apart Rolls

How many times have we said to ourselves we'll do stuff "when we are free" "when I have time" or "when all of us are home".All of it is happening right now as we are all under the Covid-19 scare isolating in our homes.It is ok if you cannot find time to do interesting and productive things like every one else in social media.Let's all stay happy and stay sane,doing whatever we can.

Let us thank our stars that we have a roof over our head,fresh food to eat and a family for support.I can't thank God enough for these luxuries.As for the virus,let's really do our bit and stay home because that's the only way we can fight it.

Today being Good Friday,I wanted to bake and post some Hot Cross Buns,but haven't been able to bake any.So next best thing is to post something which is quite easy to bake and gets ready in no time.Do you remember the famous Garlic Pull apart rolls which took the blogosphere by a storm a while back?These reminded me of that.Soft rolls,filled with a wholesome paneer filling,these will definitely become your family favorite,I assure!

Paneer Pull-apart Rolls
Recipe courtesy - CulinaryLabz

Ingredients

Flour/Maida - 1 cup/125gms
Whole wheat flour/Atta - 1 cup/125gms
Yeast - 1/2 tsp(Instant yeast)
Sugar - 1 tsp
Salt to taste
Oil/Butter - 2 tsp{I used butter}
Milk+Warm water(50-50) - 1 cup minus 1 tbsp

For the filling

Oil - 1 tbsp
Onion - 1,chopped
Ginger garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Haldi - 1/4 tsp
Tomato - 1,chopped
Paneer - 200gm,crumbled or chopped fine{I used homemade paneer}
Coriander leaves - 2 tbsp,chopped
Garam masala - 1/4 tsp
Kasoori methi - 1/2 tsp,crushed
Grated cheese - 2 tbsp{optional}

Method

Mix together flour,whole wheat flour,sugar,salt and yeast.
Add milk+water to the dry ingredients and combine well.
Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.
I used my food processor for this purpose.
Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.
Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.
Add chopped tomato and cook covered for about 2 minutes or until the tomatoes turn pulpy.
Mix in the chopped paneer,salt to taste,coriander leaves and saute for 2 minutes.
Lastly add garam masala and kasoori methi and switch off the flame.
Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.
Roll it into a rectangle of about 12 by 10 inches.
Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.
Gently roll into a log and slightly elongate the roll by rolling it again on the counter.
Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.
Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.
Apply some butter on the warm rolls if you prefer and serve warm.

Step by Step Pictorial

Mix together flour,whole wheat flour,sugar,salt and yeast.

Add milk+water to the dry ingredients 

and combine well.

Mix in the butter and knead for about 10-12 minutes into a smooth and elastic dough.

I used my food processor for this purpose.

Allow the dough to rise in an oiled bowl,covered in cling film,for an hour or until the dough doubles in volume.

Meanwhile make the filling

In a pan add oil and saute onions along with the ginger garlic paste till the onions slightly change in colour.

Add the spice powders - red chilly powder,coriander powder and haldi and saute for 2-3 minutes.

Add chopped tomato and cook covered for about 2 minutes or 

until the tomatoes turn pulpy.

Mix in the chopped paneer,salt to taste,

coriander leaves and saute for 2 minutes.

Lastly add garam masala and kasoori methi and switch off the flame.

Let the filling cool down completely.

Making the rolls

Gently punch the dough and knead for 1-2 minutes on a floured surface.

Roll it into a rectangle of about 12 by 10 inches.

Spread the filling evenly on the rolled dough and sprinkle grated cheese on top.

Gently roll into a log and 

slightly elongate the roll by rolling it again on the counter.

Cut the stuffed rolls into even pieces of about 2" using a sharp knife or a bench scraper.

Arrange these pieces on an oiled pan or tray and let the rolls rise for about 25-30 minutes.
Brush with milk or water and cover loosely with a towel or a lid.
Preheat the oven at 180 for 10-15 minutes.
Bake the rolls for 20-25 minutes and increase the temperature to 200-220C and bake for another 5 minutes till you get a golden crust.

Apply some butter on the warm rolls if you prefer and serve warm.

Here are some more simple rolls you can try :)

Whole wheat Garlic Pull-apart rolls

Spiral Mint rolls

Pesto Rolls with Homemade Pesto

Pioneer Woman's Cinnamon Rolls

Cheesy Chutney Pull-apart Rolls

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