FOR THE BREAD
|2 cups All purpose flour|
|1 tsp Instant Yeast|
|1/2 tsp Salt|
|1 tsp Sugar|
|Nearly 1 cup Water|
|2 tbsp Olive oil|
FOR THE FILLING
|200 gms Paneer|
|1/2 cup Coriander|
|1/3 cup Cashew|
|2 Green chilli|
|2 tsp Olive oil|
Paneer pesto pull apart rolls, ah I love the flavour of this soft bread.Lately I have not been baking much of breads since both the kids are away. Now that my son is back, I am back to baking breads again. This month for Bread bakers, Kelly of Passion kneaded is our host. She suggested that we bake a pull apart bread and I baked these fluffy soft Paneer pesto pull apart rolls.
Both the kids love more of savoury bakes. The main ingredients of the filling are paneer and cashew. Paneer is vibha’s favourite and Cashew is Sai’s and so the filling will be loved by both. The roll as such is very soft and I feel the paneer adds to the softness while the cashew adds a little crunchiness with every bite. I have used coriander more as a flavouring agent. You can choose to use mint or basil. The combination of the filling can be endless. You can choose to make sweet rolls too.
Bread baking is therapeutic. Ask any baker and you will get the same response. I love to bake breads more than cakes.And when themes are given out, you start to think about the endless variations and as I write this, I am thinking of many more rustic indian flavours that I can incorporate in pull apart breads.
I have earlier posted some pull apart rolls but it is the technique which is important here. I love the way these rolls look after shaping.It is a perfect finger food as well if the rolls are smaller in size. Suits perfectly for a kid’s birthday party as it is less messy and tasty. You can make both the sweet and savoury versions at the same time with the same dough and different fillings.
The other pull apart rolls on this blog are:
FOR THE DOUGH
In the bowl of the stand mixer add the flour, salt, sugar and yeast. Mix everything well
Now add the water and oil and start kneading in MINIMUM for 1 minute.
When the hook has gathered all the dough turn the speed to ONE and let it knead the dough for 7 minutes
Grind into a thick coarse paste the ingredients of the filling, Add water only if necessary.
After an hour, take it out, punch down the dough. Roll into into a rectangle 1/4" in thickness
Transfer the log to a prepared baking tray
Preat the oven to 180C
Take out the rolled bread. Brush it with milk and bake for 25-30 minutes or till it start to brown and sounds hollow when tapped
Transfer it to a cooling rack
Serve warm with soup and marinara
This month’s Bread Baker’s theme is Braided Breads and is hosted by Kelly of Passion Kneaded
Thank you Kelly for this wonderful theme
Here is the collection of all the beautiful braided breads from our team.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
You can leave me an answer, a comment or a suggestion.