Paneer Crescent Rolls Recipe
Paneer Crescent Rolls are soft, delicious perfect rolls; they are slightly crusty on the outside and fluffy inside.
Servings: 16 rolls
Calories:
Equipment
- Small bowls to store ingredients
- 1 Big bowl For the APF then used for raising
- 1 Knife and board
- 1 Rolling Pin
- 2 Baking tray
- 2 Parchment paper
- 1 Silicone Brush for brushing
- 1 Wire rack to cool the bread
Ingredients
- 200 grams paneer
- 1 cup Water lukewarm
- ½ tablespoon Sugar
- 2 teaspoon instant yeast
- 2 tablespoon Oil
- 1 teaspoon Salt I used a little more
- 4 cups all-purpose flour or Maida
- 2 tablespoon garlic and coriander leaves paste
- 1 teaspoon Oregano dried
- 30 grams Butter
Instructions
Hand mixing the dough
- Mash the 200 grams paneer with your fingertips, then add the 2 teaspoon instant yeast, ½ tablespoon Sugar, 1 teaspoon Salt, 2 tablespoon garlic and coriander leaves paste, along with the dried o1 teaspoon Oregano.
- Mix the 4 cups all-purpose flour. Gradually add the lukewarm 1 cup Water, to make a soft dough. Knead for 6-8 minutes, then make a smooth ball.
If using the Food Processor
- Add the paneer, instant yeast, sugar, and herbs, and mix on low speed until well combined.
- Add the Maida or APF and run the mixer until the Maida is well incorporated into the paneer mix.
- Gradually add lukewarm water to make a soft dough.
- Collect the dough into a smooth ball.
Raising the Dough
- Grease a bowl with oil. Place the dough in it, then turn it once to coat both sides with the oil.
- Cover the bowl with clingfilm or a damp towel loosely and set it aside in a warm place for an hour, until it has doubled in size. (Mine doubled in 45 minutes.)
- Punch it down.
Shaping the Crescent Rolls
- Divide the dough into 3 balls on a lightly floured surface. Then, roll 8-inch circles into a ⅛-inch thick.
- Use a sharp knife to cut the rolled-out dough into 8 wedges.
- Roll up the wedges from the wide end, then, when you reach the tail of the wedge. Dab a few drabs of water and stick the tail. Bend the roll to form a crescent shape.
The Second Raising
- Grease a baking sheet pan with butter, and place the crescent rolls on the pan, about ½ to 1 inch apart.
- Cover with a damp kitchen towel and let them rise for about 30 minutes, or until they have doubled in size.
Baking the Paneer Crescent Rolls
- Brush the tops with butter and bake in a preheated oven to 180℃ until golden brown. They bake in 25 minutes.
- Serve warm slather with butter. As a side to soups like Tomato Soup or curries like matar ka nimona, chole, and Sukhi bhaji.
Notes
Protips:
- Roll the dough into ⅛-inch thickness.
- Use a sharp knife or pizza cutter to cut the dough into wedges.
- Apply milk or egg wash on the rolls before baking.