Paneer Pull-Apart Rolls, trust me, these egg-less rolls are easy to make, its foolproof recipe. The bread is soft and subtle flavors of spices with paneer is so aromatic, you’ll feel like a proud baker after every bite and this will be in the top of savory snacks list. I wanted to make a pull-apart bread that is a hearty appetizer, something impressive before big dinner. But this also makes a great side dish with soup, the pieces of bread between sips of soup is filling.
I had a big pack of sugar and cinnamon in hand and was searching for a good cinnamon roll recipe and Baked bree’s recipe looked like the perfect recipe. I did see her garlic rolls recipe suggested at the end of the recipe and got the idea of making these paneer pull apart rolls. Thanks Bree for the inspiration, lovely pictures and the bread recipe.
My husband and I were drooling as we inhaled the wonderful aroma of freshly baked bread and it was very difficult resisting taking a bite before we could take the picture, but we did manage to take a picture.
These freshly baked bread and a soup are a match made in heaven and a filling dinner.
Inspiration and Recipe of bread: Baked Bree
Makes about 18 rolls
Total time of preparation including rising-resting-baking time: 2 and 1/2 hours
For the dough:
1 pack of yeast (2 1/4 tsp)
1/2 cup warm water
1/3 cup sugar
4 cups all purpose flour(Maida) or bread flour
6 Tbsp butter – Melted
1 cup milk
2 tsp salt
For the filling:
10 oz or 200 grams of fresh paneer – Crumbled
1 clove garlic – grated
1/3 cup finely chopped cilantro/coriander leaves
1 green chili- finely chopped
Spices to be added:
1/8 tsp Turmeric powder
1/4 tsp Chili powder
1/2 tsp Coriander powder
1/4 tsp Tandoori masala
1/4 tsp Roasted cumin powder
Salt – to taste
Step 1: Combine yeast, water and 2 tbsp of sugar (from the 1/3 cup of sugar) and mix well. Let the yeast mixture stand for about 5 minutes until it is foamy.
Step 2: Stir one cup of the flour into the yeast mixture and set this aside.
Step 3: Meanwhile, in a wide bowl or bowl of a standing mixer, add 2 cups of flour, the rest of the sugar, melted butter, milk, salt and the yeast mixture.
Mix until the dough comes together and forms a smooth-sticky dough. Add 1/4 cup of flour to the sticky dough and knead until the dough comes away from the sides of the bowl.
Put the dough in a bowl coated with oil or cooking spray. Cover the bowl with plastic wrap or a tight lid and let the dough rise and double for an hour.
Step 4: While the dough is rising, make the paneer filling: Mix together the crumbled paneer, garlic, green chili (optional), cilantro/coriander leaves, spices and season with salt. Set the mixture aside.
Step 5: Knock down the air in the dough and transfer the dough to a floured surface. Roll the dough out into a rectangle about 1/2″ inches thickness.
Step 6: Layer the paneer mixture evenly over the flattened dough all the way to the edges and gently press in the paneer mixture.
Step 7: Use a pizza cutter or a knife to cut the dough into strips and cut the stripes in half. Roll the strips up (I greased my fingers so they roll easily) and put them in the greased pan.
Step 8: Cover the pan with a towel and let rise for about 25-30 minutes.
Step 9: Bake the rolls in a preheated oven at 375 degree for 20 minutes or until golden brown.
Let them cool enough to handle and serve these super soft flavorful bread. I assure they’ll be gone like poof! after served but if any remaining, best way is to pop them in an oven or toaster over. Microwaving doesn’t help, the texture will be lost.