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.
FOR THE DOUGH
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
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
Labels: Bake-A-Thon, crescent rolls, eggless baking, paneer