Paneer Rolls

It is about a year since I overcame my fear of Mr. Yeast. We have been good friends now and although I haven’t really baked breads that much, I make pizzas and buns very often. I had wanted to recreate the paneer rolls that I’ve grown up eating at Hot Breads and a recent visit to Bisque (which was Hot Breads, Gurgaon until recently) reminded me of what I’d almost forgotten. S and I shared a mushroom roll that evening and I thought to myself, “I can make this.” And that’s exactly what I did. But I spiced up my bread a little and Indianised it!



Ingredients:

For the dough:

1 cup Flour
1/2 cup Whole Wheat Flour
1 1/2 tbsp Oil
1 1/2 tbsp Yeast
1 1/2 tbsp Sugar
3/4 tsp Salt
1/4 cup Boiling water
1/4 cup Milk
½ tsp Cumin-Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder


For the filling:
1/2 cup Paneer Cubes
2 Onions, sliced
1 tsp Ginger-Garlic Paste
1-2 tbsp Oil
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1 tsp Chilli Powder
1 tsp Turmeric Powder
Salt to Taste

For the Topping:

1 tbsp Sesame Seeds

For the dough:

Take a huge mixing bowl and place the oil, salt and sugar in it. Add boiling water and mix until the sugar dissolves. Add the milk now to bring the mixture to room temperature. Add the yeast and mix well. Add the flours, cumin-coriander, turmeric and chilli powders and knead into dough. Place the dough in a greased vessel and cover it with a damp muslin cloth. Allow to rise until double in size (roughly 45-50 minutes).


Knead the dough for a minute and then divide into 10 equal portions.

For the filling:


Heat the oil in a kadhai and fry the onions along with the ginger-garlic paste. Fry this for a bit. Add the spices and salt and fry for 1-2 more minutes. Add the paneer cubes. Cover and cook for 2-3 minutes.


To Proceed:

Preheat the oven to 400F.


Take a portion of the dough and spread it into an oval shape. Place some stuffing along the centre and bring the edges and seal. Roll in the sesame seeds and place on a greased baking sheet or tray. Repeat with the other portions.Allow to rise for 50-60 minutes and then bake for 12-15 minutes.




I made 8 rolls and thought I could stash some away. My grand plans were thwarted when S said, “Char hi banaye kya tumne? (Did you make only 4?)” I brought the other 4 out and they were gone in no time at all. I am sending these paneer rolls to Aparna of My Diverse Kitchen for Bread Baking Day # 12.




This month has been a bad one in terms of my participation in food blogging events. I usually never miss out on JFI and AFAM. This time, the choice of ingredient for JFI was a little unusual and I wanted to make something, I couldn’t get around to it. I didn’t get a chance to visit the supermarket to buy any avocados, so the AFAM got ruled out too. But I did participate in what I now consider the mother of all food blogging events. The NaBloPoMo challenge. I joined it without knowing what sort of a commitment I was getting into. I was fine until the last week. I almost thought I would have to drop out and told Anita as much over the phone. We joked that in the last week I would just upload random photographs of food without as much as writing a single word. I am glad I have reached the finish line. Three days ago, I had the feeling of “so near yet so far”. Today, I am elated. I ran the recipe marathon with which now feels like a half marathon. I thought then that15 days would be too much to handle and jumped at the idea of NaBloPoMo when Siri suggested it. 31 days of non stop blogging. And finally I stop to catch my breath.