Baked Spicy Cottage Cheese Rolls

 

Baked Spicy Cottage Cheese Rolls look gorgeous and taste heavenly. Quite a few notches above the regular garlic roll I’d say…the Indian spices in the filling does wonders to the taste buds!

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

As it gets warmer, I tend to lean towards baking with yeast. The weather helps.

My take on the ever popular garlic rolls turns out delicious. My special method makes melt in the mouth soft rolls.

It’s a detailed recipe of spicy paneer rolls from scratch…fairly easy to make.

 

Loved by all age groups 😊

 Click the link below for the video: 

Spicy Cottage Cheese Rolls                   Makes 12

Ingredients:

FOR THE DOUGH

All purpose flour/ Maida – 3 cups

Dry active yeast – 3 tsp

Sugar – 1 ½ tsp

Yogurt/Curd/Dahi – 2 tbsp

Baking Soda – ¼ tsp

Vegetable oil – 1 tbsp

Salt – ½ tsp

Water (lukewarm) – as required

 

FOR THE SPICE MIX

Coriander seeds – 2 tbsp

Cumin seeds – 1 tbsp

Green cardamoms – 3

Cinnamon stick – 1 inch

 

FOR THE FILLING

Onion (finely chopped) – 1 cup

Ginger Garlic paste – 1 tsp

Vegetable oil – 2 tsp

Cottage Cheese/Paneer (grated) – 250g

Potatoes (boiled and grated) – 2 medium

Spice Mix – 1 ¼ tbsp

Turmeric/Haldi powder – a tiny pinch

Red Chili powder – ¼ tsp

Red Chili flakes – to taste

Garam Masala powder – ¼ tsp

Dried Fenugreek leaves/ Kasuri Methi powder – a pinch

Salt – to taste

Coriander leaves (chopped) – 1/3 cup

 

Processed Cheese (grated) – 1 cup

Butter (melted) – for brushing the rolls

 

Method:

1.    FOR THE DOUGH: Take the flour in a large bowl. Mix in the salt. Make a well in the center and add in the yeast, sugar, oil, yogurt, baking soda and ¼ cup of lukewarm water. Mix well. Add lukewarm water as required little at a time to knead a soft smooth dough. Oil your palms if the dough feels sticky. Knead the dough for 3 minutes. Oil a bowl and then keep the dough in it. Cover and let it rise in a warm place till double in size.

2.    FOR THE SPICE MIX: Roast the whole spices on low heat. Cool completely and grind coarsely. Keep aside.

3.    FOR THE FILLING: Heat the oil in a pan and add in the onions. Season with salt and cook till light pink in colour. Add in the ginger garlic paste and cook till raw smell goes away. Turn off the heat and cool completely.

4.    In a large bowl, add in the cooked onions, cottage cheese, potato, chopped coriander and the spices. Season with salt. Mix to combine the ingredients.

5.    MAKING THE ROLLS: Punch out the air and knead the dough lightly. Roll it out into a ¼ inch thick square.

6.    Spread the filling over the rolled square leaving a little edge all around. Sprinkle cheese all over. Start rolling from one end. Make a tight roll. Seal the open end with a bit of water.

7.    Use a sharp knife and gently cut out rolls that are 1 inch thick. Place the rolls in a greased dish lined with butter paper. Fit only as many fit in with a little gap in between.

8.    Bake at 180 °C for 15 to 20 mins or until they are done.

9.    Brush the hot buns with melted butter before serving. 

© Rinki’s Kitchen