Dill, Onion And Paneer Rolls
Printable version here
I made these rolls quite some time back, only because my “bhajiwaali” (my regular vegetable lady who brings fresh vegetables in a basket on her head) persuaded me to buy some dill. I decided to err on the side of caution, not knowing how to cook it or how it might taste, and bought a small bunch.
Dill is unknown in the part of India that I come from (at least, I’ve never seen or heard of it). But it is quite common here in Goa and known as “shepu bhaaji”. I also know that it is a part of cuisines in some states of India.
Not knowing quite what to do with the dill, I searched the internet, and it seemed a great idea to bake the dill in some bread. Dill bread seems to be a Swedish bread (called Dillbröd) and most recipes require using either cottage cheese or cream cheese and egg. Both cheeses are not available here, so I used home-made paneer and left the egg out. This recipe is what I came up with, based on the many recipes I found on the internet. The rolls are very soft and tasty. If you like dill, then these rolls are definitely a must. We didn’t quite like the taste/ flavour of dill (I guess it’s an acquired thing) so I made them again without the dill and we loved it. They're also very easy to make.
- Add the yeast and honey to the milk, stir well and allow the yeast to proof.
- Put all the remaining ingredients into the food processor and the yeast mixture and process, adding water if necessary, till a soft, smooth and elastic dough is obtained. This can be done by hand, if you prefer.
- Take the dough out of the processor bowl and knead a couple of times, by hand. Form the dough into a ball and place in an oiled bowl. Cover and allow to rise till double in volume.
- Gently deflate the dough and divide into 6. Shape each into a roll and place on a greased baking sheet. Allow to rise a little, for about 20 minutes.
- Bake at 180C for 30 minutes or till the rolls have browned. Brush with melted butter and allow to cool.
- Serve with soup.