Paneer Stuffed Pull Apart Rolls - 1

While growing up, I loved the spicy stuffed breads available in most of the bakeries in India. The aroma of fresh stuffed bread coming out of bakeries was divine. Even after more than a decade of living here, I can still remember the aroma/taste of it. I used to search for any savory breads here in bakeries, but so far I have not found anything close. So once in a while, when I want to eat those, I bake at home. Few days ago, I baked these paneer stuffed pull apart rolls.

I started buying avocado when Ishaan was a toddler. He used to love eating it with a pinch of salt and lemon. Then there was a period of time, I totally forgot about them. Whenever I bought them, they sat on the kitchen counter and got overripe before I could use them. A friend suggested to refrigerate avocados to increase their life. Now I buy a bunch of them and put in fridge. I mix them in chapati dough to make super soft chapatis. So this time I wanted to try adding them to bread and the bread came out delicious.

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Pictorial: Spread paneer stuffing on the rolled dough. Roll the dough. Cut and keep in the baking pan. Ready to eat.

Paneer Stuffed Pull Apart Rolls - 16

Paneer Stuffed Pull-Apart Rolls

Ingredients

  • For the bread
  • 1 1 and 1/2 tea spns pack active dry yeast
  • 3 and 1/2 cups all purpose flour
  • 1 cup warm water
  • 1 tbl spn butter
  • 1 avocado optional
  • 1/2 cup milk
  • 1 tbl spn olive oil
  • 1 tea spn honey
  • Salt
  • For the stuffing
  • 2 cups shredded paneer
  • 1/4 cup chopped onion
  • 1 tbl spn coriander leaves
  • 1 tea spn freshly made ginger-garlic paste
  • 1 tea spn chilli powder
  • 1 tea spn garam masala
  • Oil
  • Salt

Instructions

  • For stuffing :
  • Heat oil and add onions, ginger-garlic paste, salt.
  • Fry till onions are translucent.
  • Add garam masala, chilli powder and fry for a min.
  • Now add the paneer, coriander leaves and mix well.
  • Let it cool to room temperature.
  • For bread:
  • Take honey and warm water in a bowl and add the yeast.
  • Leave it around for 10mins till yeast gets activated.
  • Now add mashed avocado, softened butter, milk.
  • Add 1 cup flour at a time and mix.
  • Knead till dough comes together in a ball (it will still be sticky). I mix in my KitchenAid stand mixer.
  • Take on a flat surface dust with flour and knead for few minutes.
  • Take oil in the same bowl, keep the dough and move it around to coat with oil.
  • Cover the bowl and leave for about 2 hrs, till it is doubled in volume.
  • Punch the dough to deflate all the air. Knead for a min.
  • Assembling:
  • Roll the dough into a thin (about 1/4") thick rectangle.
  • Spread the stuffing on the bread.
  • Make a tight roll, tightly seal the edge.
  • Cut into 1 and 1/2 to 2 inch pieces.
  • Take a baking dish and apply little oil to it. I also dusted it with a little flour to avoid sticking.
  • Keep the bread pieces one beside the other.
  • Cover and keep it aside for about 1 hr.
  • The rolls would have risen well by now.
  • Preheat the oven at 350F.
  • Brush the rolls with butter or olive oil or milk.
  • Bake the rolls at 350F for about 45mins. (check after about 30mins).
  • Serve hot.

Notes

Paneer Stuffed Pull Apart Rolls - 17

Paneer Stuffed Pull-Apart Rolls

Ingredients

  • For the bread
  • 1 1 and 1/2 tea spns pack active dry yeast
  • 3 and 1/2 cups all purpose flour
  • 1 cup warm water
  • 1 tbl spn butter
  • 1 avocado optional
  • 1/2 cup milk
  • 1 tbl spn olive oil
  • 1 tea spn honey
  • Salt
  • For the stuffing
  • 2 cups shredded paneer
  • 1/4 cup chopped onion
  • 1 tbl spn coriander leaves
  • 1 tea spn freshly made ginger-garlic paste
  • 1 tea spn chilli powder
  • 1 tea spn garam masala
  • Oil
  • Salt

Instructions

  • For stuffing :
  • Heat oil and add onions, ginger-garlic paste, salt.
  • Fry till onions are translucent.
  • Add garam masala, chilli powder and fry for a min.
  • Now add the paneer, coriander leaves and mix well.
  • Let it cool to room temperature.
  • For bread:
  • Take honey and warm water in a bowl and add the yeast.
  • Leave it around for 10mins till yeast gets activated.
  • Now add mashed avocado, softened butter, milk.
  • Add 1 cup flour at a time and mix.
  • Knead till dough comes together in a ball (it will still be sticky). I mix in my KitchenAid stand mixer.
  • Take on a flat surface dust with flour and knead for few minutes.
  • Take oil in the same bowl, keep the dough and move it around to coat with oil.
  • Cover the bowl and leave for about 2 hrs, till it is doubled in volume.
  • Punch the dough to deflate all the air. Knead for a min.
  • Assembling:
  • Roll the dough into a thin (about 1/4") thick rectangle.
  • Spread the stuffing on the bread.
  • Make a tight roll, tightly seal the edge.
  • Cut into 1 and 1/2 to 2 inch pieces.
  • Take a baking dish and apply little oil to it. I also dusted it with a little flour to avoid sticking.
  • Keep the bread pieces one beside the other.
  • Cover and keep it aside for about 1 hr.
  • The rolls would have risen well by now.
  • Preheat the oven at 350F.
  • Brush the rolls with butter or olive oil or milk.
  • Bake the rolls at 350F for about 45mins. (check after about 30mins).
  • Serve hot.

Notes

Tuvar Lilva Bhaji - 18

I was introduced to frozen tuvar lilva (pigeon peas) by my friend P. She makes a delicious bhaji with these and sweet potatoes. This tuvar lilva bhaji must be one of my favorite dishes cooked by her. I have tried to pair this with sweet potatoes, normal potatoes and even paneer. It makes for a healthy and tasty side dish to go with chapatis/rotis. Last time I added some spinach to it and it was delicious. I normally make this directly in pressure cooker to save time.

Also check tuvar lilva in coriander masala recipe.

Pictorial: Fry onions and ginger-garlic paste.

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Add all masalas followed by tomatoes. Add spinach, tuvar lilva, potatoes and cook till done.

Pigeon Peas Sidedish (Tuvar Lilva Bhaji)

Ingredients

  • 2 cups fresh or frozen tuvar lilva pigeon peas
  • 2 cups potatoes or sweet potatoes or paneer cut into cubes
  • 1 cup choppes spinach optional
  • 1/2 cup onions
  • 1 tea spn ginger-garlic paste
  • 1 tea spn garam masala or goda masala
  • 1/2 tea spn coriander powder
  • 1/2 tea spn cumin powder
  • 1 cup tomatoes
  • 1 tbl spn dessicated coconut
  • A pinch turmeric
  • 1 tea spn chilli powder
  • Oil
  • Salt

Instructions

  • Heat oil and fry onions, ginger-garlic paste.
  • When they turn translucent, add garam masala (or goda masala), coriander-cumin powder, coconut, turmeric, chilli powder, salt. Fry for few minutes.
  • Then add tomatoes and cook till they are mushy.
  • Add spinach, potatoes (or sweet potatoes or paneer), tuvar lilva, half cup water.
  • Cook till potatoes and peas are cooked.
  • Serve hot with chapatis/roti.