Wednesday, November 20, 2013

Paneer Bun Rolls | Cottage Cheese Stuffed Buns

Paneer or Cottage Cheese has been a family favourite. 

Mum, Bro and I.... are all fans of this succulent cheese and any kind of paneer preparation, is welcomed by the three of us. I recollect those days, when a family dinner out would have to have a Paneer Butter Masala in the order list and Dad, sportingly joined in the Paneer-lovers party :)

So yeah, it was only predictable when a request (or 'order' should I say?) came in from the brother for Paneer Buns. 

Big B recently moved into the same town as me. This meant we get to meet more often and he gets to be treated to my baked goodies! The few variants that he has already tasted, he seems to have enjoyed (oh... at least I would love to assume so! *wink* Well come on... how else would you explain a request from him for a baked goodie I have never made before! ;) ).

I love it when I get requests like these. I mean, it really gives me joy to pour my heart and soul over the dish to ensure it turns out good and ultimately when I end up making the person happy, I feel simply lovely. So, when this request came in from bro, I was only too glad to oblige and waited for our next meet up, to please his royal highness.

The filling I chose to make here is very simple as I did not want to go wild on the experiment ride. You see... after all my baking reputation was at stake and I had to shine through my first request! So, my approach was to keep it simple, yet pretty and yum!

So, finally when he bit into it and said 'Mmmmm....!! It is like the ones we get in Hot Breads!' my heart did a somersault and in my head I was dancing like this! :D

Makes: 12 rolls 
Time (approx): 
  • Prep - 25 mins
  • Proofing - 60 mins
  • Shaping - 30 mins
  • Baking - 30 mins


For Bun:
All Purpose Flour (APF) - 3 cups
Wheat Flour - 1 cup
Warm Water - 2-2.5 cup
Instant Yeast - 4 tsp
Salt - 1 tsp
Sugar - 1.5 tbsp
Olive Oil - 1 tbsp

For Filling:
Paneer | Cottage Cheese - 1 cup, small cubes
Onion - 1 large,  finely chopped
Green Bell Pepper - 1/2, finely chopped
Tomato - 1, finely chopped
Carom Seeds | Ajwain - 1 tsp, crushed
Cumin Seeds | Jeera - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
For Garnish:
Sesame Seeds - as needed


How to make the dough?
  • In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.

  • Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
  • Keep this dough in a well greased bowl, undisturbed for about an hour or hour and a half, covered with a damp cloth or with cling wrap.


How to make the paneer filling? 
  • Meanwhile, lets make the paneer filling.
  • Heat oil in a pan and toss in the cumin seeds and crushed carom seeds. Stir well and then toss in the minced onions.
  • Allow the onions to caramelise and then add tomatoes and salt. Mix well.
  • Once the tomatoes cook, add the spice powders: chilli powder, garam masala and turmeric powder. Mix well again.
  • Now, add in the capsicum and allow to cook for a few minutes. Turn the heat to low.
  • Finally add in the diced paneer and mix well. The key point here, is to ensure the paneer doesnt get over cooked. You over cook them and they become rubbery! Do not keep this on flame for too long as the paneer tends to harden. 
  • Take it off the stove once all the paneer cubes are coated in the masala. Keep aside.

    How to make the shape the rolls?
    • After about an hour or hour and a half, the dough which was kept for proofing, would have doubled in quantity.
    • Punch down the dough and deflate it.
    • Lightly grease your palms and make even sized dough balls.
    • Dust your work floor and gently roll out a dough ball into an oval shape.
    • Place 2 spoons full of the paneer mixture in the centre of the oval, as shown in the picture.
    • Fold one part of the dough sheet so as to cover the paneer mixture.
    • Now gently but firmly fold the other end of the sheet to envelope over the first fold. 
    • Mildly pinch the ends of the dough after the second fold to ensure the fold doesn't open up while baking.
    • Using a kitchen knife, cut lines on the top of the shaped roll. Do not cut all the way through, just gentle cuts. This is to ensure the roll holds shape and don't rise out of proportion and also to make it look pretty!
    • Smear some olive oil on top of the shaped roll and toss some sesame seeds over. Press it down a little.

    • Preheat the oven to 170C and bake these buns for about 8-12 minutes or until the crust start to get golden brown. 
    • Take them out and lay them over a wire rack to cool. Gently brush olive oil or milk on top to give a gloss and to soften them a little. Repeat for all other portions and keep aside for another 10-15 minutes.

    These taste super yummy while still warm. If you are having later, do not forget to warm it in the microwave for 10-20 seconds before serving it. 

    Enjoy! :)

    Sending this to Only Bakes event hosted by Sizzling Tasted Buds


    1. looks so gorgeous and tempting..

    2. Hello Nandita,
      This is amazing authentic creation! You have shaped them so creatively. Loved the yeasty pockets with such yummy stuffing. This would be ideal for kids lunch box and, a filling, non messy snack for the journeys. Love you Nandita!

    3. Lovely step by step recipe! Will surely try this for my boys over the weekend...Thanks much for sharing!

      1. Thank you Anita! :) Hope your boys liked it! Thanks for stopping by my page :)

      2. Didn't get around to make it last weekend Nandita...This is on my Sunday fun list :) Will let you know...

      3. Ah, glad to hear I contribute to your weekend fun! :) Waiting to hear from you! Do send me a pic if you can :) Happy baking!