Paneer Stuffed Pull Apart Rolls

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.

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

Soft avocado bread stuffed with spicy paneer filling makes a great dinner or snack.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 12 pieces

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

You can replace 1 cup of all purpose flour with 1 cup of whole wheat flour or multigrain atta. Add 1 tea spn of wheat gluten when using whole wheat or multigrain atta which helps it get fluffy.