Baked Paneer Tikka Rolls With Mint Chutney

Soft buttery paneer rolls filled with delicious paneer tikka masala. The perfect make ahead, no knead eggless brunch recipe for the weekends.

Paneer tikka masala… an all-time favourite for almost all of us. So why not bake them like savory cinnamon rolls?

These delicious savoury rolls are stuffed with paneer tikka and taste best fresh from the oven. That’s when the paneer is so soft almost cheese-like and the butter is still glistening on those amazing rolls.

I love making this recipe quiet often mostly because this has a no knead dough recipe. That itself makes these warm rolls easy and attainable.

Though they look time-consuming, these delicious warm paneer rolls can be prepared ahead of time and enjoyed fresh from the oven as brunch with family and friends on a lazy Sunday.

In a nutshell

Why bake these amazing paneer tikka rolls?

• No kneading needed for these savory rolls.
• The paneer tikka filling is so easy to make. All you do is marinate the paneer and stir fry.
• The mint chutney is even simpler! Just add the ingredients to the blender and blend. Chutney ready!
• The unbaked paneer rolls can be easily made ready the previous day. So the next day all you need to do is rest the rolls and bake them.

Looking for more brunch recipes ideas for this weekend? Try

• Caramelized Onion Tarts
• Strawberry muffins
• Leftover Bread Pudding

How to make paneer tikka rolls at home?

• Always add the yeast to lukewarm milk. To be more accurate it’s better to use a kitchen thermometer and maintain the temperature to around 45°C (113°F).
• When adding the first batch of flour, the dough will be sticky. Don’t panic.

• Cut paneer into small pieces of about 1 cm X 1 cm.
• Marinate the paneer for 15 minutes at the very least. This lets the masala to seep in.
• When the marinade is ready, adjust the salt and chilli powder according to your taste. The marinade should be a little more than your usual spicy because when fully assembled, the buns balance the spiciness from the paneer tikka.

• When cooking the paneer in the pan, remember to cook it on medium heat and stir frequently. This prevents the paneer from sticking to the pan.
• Stir the paneer gently so they do not crumble.
• Cook the paneer tikka for about 5 minutes or until the masala looks just dry. This avoids the rolls from getting soggy.
• Let the paneer tikka masala cool before sprinkling it on the rolls.

• Don’t forget to add finely chopped coriander to the rolls. They give a certain freshness to these soft savoury cinnamon rolls.
• Don’t skimp on the butter. That’s what makes these rolls soft and tasty.
• While sprinkling the paneer filling, crumble quarter of the filling and sprinkle it along with the paneer pieces.
• You can add 3 tablespoons of grated cheese if you have any. Doesn’t matter what variety as long as you like it. They become awesome gooey when hot.
• These delicious paneer rolls can be made rolled exactly like cinnamon rolls.

• Use a sharp knife to cut the log of dough. Since there are pieces of paneer in them we need to make sharp cuts.
• To avoid the rolls from sticking to the pan, butter the pan generously before arranging the rolls on it. Let’s be real, it doesn’t matter how much butter at this point!
• Let the paneer rolls rest for 45 minutes or until doubles in size before baking them.
• As soon as the rolls are out of the oven, brush them generously with again….melted butter.

How to make mint chutney for this delicious paneer rolls recipe?

It is very easy to make the mint chutney. It takes less than 5 minutes to whip it up. You need a handful each of fresh coriander and mint leaves, couple of garlic cloves, half a teaspoon sugar, one teaspoon lemon juice and a couple of tablespoons of curd. Add them to the blender and blend. One cup chutney is ready!

How to make ahead and store the baked paneer rolls?

I specifically love this recipe because of its flexibility. The dough, the paneer rolls, the mint chutney and the filling can all be made ahead of time.

The dough can be made beforehand and stored for up to 3 days in the fridge.

The paneer tikka filling and the mint chutney can also be made ahead and chilled for up to 5 days in a closed container.

Or better yet make the paneer rolls, arranged them on the baking tray, cover with cling film and chill for up to 3 days. When ready to bake just remove the plastic wrap and let the rolls rest for an hour or until double in size. Then bake and serve warm topped with mint chutney.

These delicious paneer tikka rolls tastes best when served freshly baked. If there are any rolls left, wrap and store them chilled for up to a week.  While serving reheat the buns in the microwave for 15- 20 seconds and serve immediately with green chutney.

If you have tried these freshly baked paneer rolls don’t forget to comment and let me know how they turned out. Also, don’t forget to tag me on @kitchenthrills on Instagram!

Print Recipe

Baked Paneer Tikka Rolls With Mint Chutney

(2 votes, average: 5.00 out of 5)

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Serves: 12 Paneer tikka rolls

Prep Time: 60 minutes – Cooking Time: 40 minutes

Soft buttery paneer rolls filled with delicious paneer tikka masala. The perfect make ahead, no knead eggless brunch recipe for the weekends.

Ingredients

• For the dough
• ½ cup milk
• 2 tablespoon vegetable oil
• 2 tablespoons sugar
• 1 teaspoon active dry yeast
• 160 grams all purpose flour, divided
• ½ teaspoon baking powder
• ¼ teaspoon salt
• For the paneer tikka filling
• 100 grams thick curd or plain greek yogurt
• 100 grams paneer
• 2 teaspoon chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala
• ½ teaspoon pepper, freshly ground
• 1 teaspoon ginger garlic paste
• 2 teaspoon lemon juice
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 2 Tablespoon fresh coriander, finely chopped
• 3 tablespoons any cheese grated, optional
• 50 grams butter, melted for filling, greasing and glazing the rolls
• For the mint chutney
• A handful of fresh coriander leaves
• A handful of fresh mint leaves
• 2 cloves garlic
• ½ teaspoon granulated sugar
• 1 teaspoon lemon juice
• 2 tablespoon curd or plain yogurt

Instructions

How to make the dough for savory cinnamon rolls:

1

In a medium-size bowl, add hot milk, sugar and oil. Mix until sugar dissolves. When the milk mixture becomes lukewarm at about 45°C (113°F), add in the yeast. Close the bowl with a lid and let it sit for 5 minutes until the yeast blooms.

2

Then add 130 grams of flour and mix well. The dough should be gooey and sticky. Cover with a tea towel and rest the dough for 1 hour.

3

Now add the remaining 30 grams of flour, salt and baking powder. Stir well, wrap with cling film and let the dough rest overnight in the fridge or until needed. This no knead dough can last for up to 3 days when chilled.

How to make the paneer tikka filling:

4

Chop the paneer into small pieces of about 1 cm X 1 cm and keep aside.

5

Add the masala powder, pepper, salt, ginger-garlic paste, lemon juice into a medium-sized bowl and mix thoroughly. Stir in the paneer and adjust the salt and chilli powder. Let it rest for at least 15 minutes before cooking.

6

When the paneer is ready to be cooked, heat the oil in a pan on medium-low. Add the paneer mixture. Stir frequently but gently so that the paneer does not stick to the pan. Cook until the mixture is just dry and no water is left. This takes about 5 minutes.

7

Keep aside and let the paneer tikka masala cool before adding it to the rolls.

8

When ready to make the paneer rolls, remove the dough from the fridge and wait for 10 minutes so the dough becomes pliable.

9

Meanwhile, chop the fresh coriander finely, melt 30 grams of butter and grate the cheese. Keep it in separate bowls until needed.

10

Then crumble about a quarter of the paneer filling and keep aside.

How to assemble the paneer tikka rolls:

11

Dust the surface and the rolling pin with flour.

12

Remove the dough from the bowl and place it on the dusted surface.

13

Then roll the dough into a rectangle as thin as possible.

14

Pour the melted butter on the rectangular dough making sure to leave a gap of a quarter inch on all sides.

15

Sprinkle the crumbled paneer and the paneer pieces on the melted butter.

16

Now sprinkle the coriander leaves and the grated cheese on the paneer.

17

With the help of a scraper, roll the dough into a log.

18

Starting from your side, roll the dough away from you just like a cinnamon roll. Gently roll the dough as tight as possible.

19

Using a sharp knife, cut ½ inch thick rounds on the log.

20

Then generously grease a round baking dish of 9" diameter with some melted butter. Arrange the paneer rolls on the baking dish.

21

If the rolls are baked immediately, cover the rolls with a tea towel let the dough rest for 45 minutes or until the dough doubles in size.

22

Otherwise, cover the baking pan with plastic wrap and chill until needed. These rolls can last for up to 3 days when chilled. Before baking, remove the plastic wrap and cover the pan with a tea towel and wait for 45 minutes to one hour for the dough to double in size.

23

Preheat the oven to 160°C (320°F).

24

Bake the paneer tikka rolls for 20-25 minutes or until they turn golden brown.

25

As soon as they are out of the oven, generously brush the rolls with the remaining melted butter.

26

Serve hot drizzled with mint chutney or enjoy it just the way it is.

How to make mint chutney?

27

In a blender, add all the ingredients except the curd and blend until half ground. Then add the curd and grind until the chutney is smooth. The chutney can be stored in the fridge in a closed container for up to 5 days.

Notes

The total time does not include the time needed to rest the dough.
Storage tips:

• The dough can be covered and chilled for up to 3 days.

• The paneer filling and the mint chutney can be chilled in a closed container for up to 5 days

• The ready to bake paneer rolls can be covered and chilled in the baking pan for up to 3 days.

• To serve leftover paneer rolls, reheat the rolls in the microwave for 15-20 seconds or until just warm, then top with mint chutney and serve.