Paneer Stuffed Crescent Rolls


I am sure you are wondering as to why I am on a paneer cooking spree:-)We love Paneer...who doesn't?. Paneer used in all possible ways in this blog:-) is the result of this mad paneer love!!!And how could I forget Paneer in Bake-a-thon??? (I Know Champa will be sure that I am going Crazy)For today's experiment I have tried to use paneer as a stuffing in these crescent rolls. I have replaced the whole wheat flour with all purpose flour and stuffed with this yummy paneer stuffing.

All purpose flour 2 1/2 cups

Salt 3/4 tsp

Olive oil 2 tbsp

Milk(warm) 1/2 cup

Sugar 1 tbsp

Active dry yeast 2 1/4 tsp

Chilli flakes 2tsp

Thyme 1tsp

Oregano 1tsp

Water 1/4 cup


Paneer 1 cup

Kasuri methi 2 tbsp

Coriander 1 tbsp

Mint 1 tbsp

Cumin seeds 2 tsp

Salt to taste


Add the yeast to the luke warm water to which sugar is added.Set it aside for it to froth.

Mix the flour and salt in a bowl. Add the yeast mixture to this and knead. Add the warm milk and knead it into a soft dough. To this mixed dough add the seasonings and knead well(10 minutes) so that it becomes pliable.Keep it covered in a warm place for it to double. Approximately 1 hr

To form the stuffing mix all ingredients under stuffing and keep aside.

When the dough has doubled, punch it down a little,make it into two parts and roll each into a circle which is not very thin. Cut into wedges. Keep stuffing inside each and roll into rolls.The detailed procedure is shown here

Keep these rolls on a greased tray and cover it loosely and let it rise again for 45 minutes.

Preheat the oven to 200C

Brush these crescents with butter and bake them for 18-20 minutes or till starts to brown

Cool them on the wire rack and serve with tomato sauce

These Crescent rolls are crisp from outside and soft with inside
Linking these lovely rolls toBake -a- thon with these lovely bakers



Preeti Deo

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