Paneer Pull Apart Bread Rolls
Try these paneer pull apart bread rolls for a delicious fusion of bread, cheese, and Indian spices that will leave you wanting to make this weekly!
Servings: 9 Rolls
Ingredients
For the Dough
- 7 g active dry yeast
- 2 teaspoons sugar
- ¾ cup whole milk, 180 ml
- 6 tablespoons butter, 85 g, softened at room temperature
- 2 cups all-purpose flour, 250 g + more if needed
- ¾ teaspoon salt
For the Paneer
- 100 grams paneer
- ½ teaspoon salt
- 2 cloves garlic
- 1 tablespoon jalapeño, minced
- 1 tablespoon kasoori methi
- ½ teaspoon amchur powder, or lemon juice
- ½ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander Powder
- ½ teaspoon cumin Powder
- 1 teaspoon garam masala
- ¼ cup cilantro leaves, finely chopped
- 9 cubes cheddar cheese or amul cheese , about ½ inch cubes
Instructions
- Make the dough. Prepare a stand mixer with a dough hook or a large regular mixing bowl. Heat the milk in the microwave until warm, or about 110°F. Place the yeast and sugar in the bowl. Pour warm milk into the bowl with yeast and sugar. Whisk gently to combine, then loosely cover and allow to sit for 5-10 minutes. The mixture should be frothy. Once the yeast is activated, add the butter, flour, and salt. Beat on low speed for about 5 minutes. At this time, continue to knead the dough with the dough hook attachment for 5 more minutes checking the texture of the dough. If the dough is too sticky, add 1 teaspoon of flour at a time to the dough. The dough should be soft but tacky and when you poke it with your finger it should bounce back (if it doesn’t, continue kneading for an additional 2-3 minutes).
- Let the dough rise. Prepare a large bowl by greasing it with butter or cooking spray. Shape the dough into a ball, place the dough into the greased bowl, and cover with plastic wrap. Place the bowl in a warm environment to rise until doubled in size (about 1-1.5 hours) As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
- Make the paneer filling. While the dough is rising, prepare the paneer filling. Crumble or shred the paneer into a medium bowl. Add the salt, turmeric, chili, coriander, cumin, garam masala, and amchur powders. Add the cilantro leaves, kasoori menthi, garlic, and jalapeño. Combine until well mixed. Set aside or refrigerate the mixture until ready to use.
- Assemble. Open the dough and punch down the dough to release any air. Place dough on a lightly floured surface. Divide it into 9 equal pieces, each about ¼ cup of dough and a little larger than a golf ball. Using floured hands, flatten each dough ball into a rough circle. Spread 1 tablespoon of the filling onto the circle. Add the cube of cheese on top. Take the edges of the circle and bunch together into a ball, taking care not to tear the ball. If it tears, the circle is not thick enough or you have overfilled the ball. Complete with the rest of the dough. Grease a 9-inch pan (I used a circular cake pan) and place each dough ball with the pinched side down.
- 2nd Time Rise. Cover with plastic wrap and allow to rise again in a dark, warm environment until slightly puffed up about 30 minutes. During the last 15 minutes of the rise, preheat the oven to 350°F.
- Bake. Place the baking pan in the oven and bake until golden brown, about 30 minutes. Remove from the oven and let cool for about 10-15 minutes. Brush with additional butter if you'd like.
- Garnish with cilantro leaves, sesame seeds, or scallions. Serve with garlic chutney, cilantro chutney, or cilantro sauce!
Nutrition Info
Serving: 1roll | Calories: 274kcal | Carbohydrates: 25g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 478mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 3mg | Calcium: 178mg | Iron: 2mg
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