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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Dominos Style Garlic Bread using Whole Wheat Flour

I have posted a similar bread here ages back and that was baked using Maida.This is a different recipe which uses exclusively atta/whole wheat flour without compromising one bit on the taste while upping the health factor.I was really apprehensive while using Atta in my bakes,cakes,cupcakes or breads.I had a preconceived notion that it would be dense or it wouldn't be as tasty,so on and so forth.Slowly I realized it wasn't the atta itself but the method in which we used it which made the difference.

While using Maida,we don't have to take any extra steps because we have been baking with maida for ages and it gives such a lovely texture to whatever you are baking it with.However,with atta a few extra steps here and there and you will get extremely successful results.For eg,if you are using atta to bake a cake,sift the dry ingredients thoroughly.At least 5-6 times minimum.This would ensure you incorporate air and the cake wouldn't turn out dense.

For baking breads however,ensure that you add a little extra liquid(water/milk)and knead without adding any extra flour.It would be sticky and messy,use bench scrapers and knead if you are unable to knead with hands.Within 5-7 minutes the dough would start turning smooth and non sticky.The resulting bread would be soft and airy.This isn't limited to any one recipe,approach every recipe with the same steps for great results every single time!

Dominos Style Garlic Bread using Whole Wheat Flour
Recipe courtesy - The Terrace Kitchen

Ingredients

Atta/Whole Wheat flour - 1 cup
Salt - 1/4 tsp
Oregano - 1/2 tsp
Chilly flakes - 1/2 tsp
Olive Oil - 1 tbsp
Warm water - 1/4 cup
Sugar - 1 tsp
Instant Yeast - 1 tsp
Water - 2 tbsp
Oil to smear the dough

For the garlic butter

Butter - 2-3 tbsp
Crushed garlic - 1 tbsp
Coriander leaves - 2 tbsp,chopped

Mozzarella cheese - 100 gms,grated
Processed cheese - 1 cube,grated
Boiled corn - 2-3 tbsp
Oregano and Chilly flakes for garnish

Method

In a bowl,add warm water and sugar and mix until the sugar dissolves.
Add the yeast and mix well.Keep aside for 5-7 minutes.
Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.
Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.It shouldn't be smooth and non-sticky to begin with.
Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.
Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,deflate the dough and knead for a minute.
Roll the dough into a slightly thick round{like a chapathi} and place in the baking pan/tray.
Smear garlic butter all over and add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.
Smear water on the edges of the bread and close the bread in half{like a semi circle}.
Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

Step by Step Pictorial

In a bowl,add warm water and sugar and mix until the sugar dissolves.

Add the yeast and mix well.

Keep aside for 5-7 minutes.

Meanwhile in another bowl,mix the flour,salt,oregano and chilly flakes and keep aside.

Mix in the activated yeast,olive oil and add enough water to knead the dough to a slightly wet consistency.

It shouldn't be smooth and non-sticky to begin with.

Add some flour on your kitchen counter and start kneading the dough with your hands.It will be sticky to begin with but once you start kneading it will start getting smooth.Use bench scraper if it gets too sticky to handle.

Smear the dough with oil and place in a bowl covered with a wet towel to proof for 45 minutes to an hour.

Make the garlic butter 

Mix together butter,crushed garlic and chopped coriander.Add chilly flakes and oregano if you like.{I make it without coriander and store in the fridge,it lasts quite long}

Once the dough is doubled,

deflate the dough and knead for a minute.

Roll the dough into a slightly thick round{like a chapathi} 

and place in the baking pan/tray.

Smear garlic butter all over and 

add cheese on one half.
Top with corn and chopped capsicum or Jalapeno if you like.

Smear water on the edges of the bread and close the bread in half{like a semi circle}.

Make small sections on the bread with a knife,without cutting all the way through.
Top with some more garlic butter and sprinkle chilly flakes and oregano.
Bake in a preheated oven for about 15-20 minutes at 180C.
Serve warm :)

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Cheesy Chutney Pull-apart Rolls

Pull-apart rolls took the blogosphere by storm a while ago.I remember,Suhaina posted it and soon after so many bloggers,including me,tried it with a roaring success.Those rolls are so popular in my home that I've tried it with so many different variations(fillings mainly).Whenever I chance upon a pull-apart bread recipe,I immediately take note and this one was one such recipe.

Though I've tried many a bread recipes by now,baking bread still makes me nervous and anxious which ends in happiness when I smell the bread baking in the oven.

The dough is an enriched one,with the addition of milk and butter and the resultant rolls are super soft and melt in the mouth.The original recipe called for a spiced cheese spread and since the one I had was plain I had this idea of adding my Mint chutney to it and hence the name cheesy chutney pull-apart rolls.This tasted almost like my mint chutney sandwiches but these were definitely tastier.

Also check out

• Nutella Pull-apart rolls
• Garlic Pull-apart rolls
• Spiral Mint rolls
• Whole-wheat Garlic Pull-apart rolls
• Cinnamon Rolls
• Herb and Cheese Pull-apart Bread

Cheesy Chutney Pull-apart Rolls
Recipe courtesy - Gayathri

Ingredients

All Purpose flour/Maida - 2 1/2 cups
Salt - 1 tsp
Instant Yeast - 1 1/4 tsp
Sugar - 1/4 cup
Milk- 1 cup
Butter - 1/3 cup
Cheese spread - 1/4 cup
Mint chutney - 1/4 cup

Method

Heat milk and butter until butter melts.Set it aside until it comes to luke warm.
In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.

Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

Step by Step Recipe

Heat milk and butter until butter melts.Set it aside until it comes to luke warm.

In a bowl mix together flour, salt, sugar and yeast.

Add the luke warm milk and mix to form a sticky dough.

Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.

Use a bench scraper to handle the dough,do not add too much flour.

Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.

Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.

Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.

Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

P.S- As I was writing the post,I realized that I had missed to add one main ingredient ie Sugar,was wondering how I missed it.But the rolls were delicious and the texture was also spot on :) so no complaints!

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