For the Dough:

Day 1 – Mix, Fold, Chill Dough :

• Warm the milk and butter in a small saucepan over low heat, till the butter is melted. Cool to room temp before incorporating in the dough.
• In the bowl of a stand mixer, mix together the all-purpose flour, whole wheat flour, yeast, salt and egg. Add the cooled milk/butter mixture and knead till a soft, smooth, and elastic dough forms. Place the dough in a large oiled bowl, cover, and let the dough rise for 1 to 1 1/2 hours till almost double in volume.
• Turn the dough out onto your counter and gently punch the dough down. Pat the dough into a 10 × 6-inch rectangle, cover with plastic wrap, and refrigerate overnight (about 8 to 24 hours). The overnight rest in the refrigerator improves flavour and also allows the dough to stiffen up for shaping.

Day 2 – Shape, Proof, Bake :

For the Cheese, Pesto and Dried Tomato Filling:

• Blend the crumbled paneer and pesto (I used basil pesto) till smooth. Keep aside with the chopped dried tomatoes and the grated Cheddar cheese.
• Remove the dough from the refrigerator and allow it to warm up to room temperature for 10-15 minutes.
• Transfer the dough to a lightly floured surface and roll out to a rectangle 1/4-inch thick and about 14 × 20-inches. Spread the paneer-pesto blended paste over the surface of the dough to the edge, evenly but not too thick. Evenly sprinkle the chopped dried tomato and then grated Cheddar cheese over this. With your fingers, very lightly press down the filling into the dough.
  
• With the long side facing you, fold the dough in half, over itself. Gently press the edges together. Roll out the rectangle into a 7 × 15-inches rectangle. Using a pizza wheel, sharp knife, or bench scraper, cut the dough into twelve 7-inch long strips. To make it easier to divide the dough, make small notches every 1 1/4- inches to use as a guide while cutting the strips.
• Stretch the 7” strips out to about 15-inches. To do this, hold up one end of the strip and gently pull the dough until it reaches 15 inches in length. Be careful not to tear the dough. If the strips resist stretching, let them rest for 10 minutes, then continue stretching.
• Using the pizza wheel, cut exactly in the middle of each strip, along the length, keeping one end joined. It should look something like a pair of trousers/ pants with long legs. From the joined end, twist both strands over each other like a rope all the way to the other end. Roll the twisted dough into a circle and tuck the loose end under the sahped bun. Repeat this will all the dough strips.
  
• Place the shaped buns on parchment-lined baking sheets, allowing space for them to rise. Cover and let rise in a draft-free place for about an hour, or till almost double in size ½ – 2 hours, or longer, until doubled in size.
• Brush the buns with melted butter or milk and bake them at 190C (375F) for about 25 minutes, till golden brown. Let them cool on a wire rack. Serve.