Friday, December 9, 2011
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.
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
Bake -a- thon with these lovely bakers