• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Baking » Buns and Rolls

Published: Apr 27, 2015 · Modified: Apr 25, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Savory Swirl Buns With Basil Pesto And Paneer Bell Pepper Masala

Jump to Recipe

Savory Swirl Buns

When deciding for the recipes to bake for the baking mega marathon, I only had savory dishes lined up. As the days went by I managed to include a few sweet bakes. Savory bakes and especially those that I can serve as dinner is very popular in my house. I have seen many swirl buns filled with chocolate or cinnamon. But when I saw the savory version on Priya’s space, I picked up the idea and made the buns.

I have used a layer of pesto and then the masala filling in the bun. If you are not a big fan of pesto, omit it or use cilantro chutney, bhel chutney or any other chutney that you like. I also used a paneer bhurji kind of masala with bell peppers. Any masala would work for this bun. Make sure that the filling is not very soggy as it might ruin the dough texture and make it very hard to work with.

I made about 13 buns from the recipe and had a few left over for the next day. I and my husband ate it for breakfast after reheating the buns in the microwave and it was simply delicious. Refrigerating the buns did not change the texture of the bun and it had a wonderful texture the next day. The buns are egg less and I have added a part of wheat flour and flax seed meal to the recipe.

Sign up to my newsletter

Savory Swirl Buns

Preparation time – 30 minutes plus about 3 hours of inactive time
Cooking time – 20 minutes plus 25 minutes
Difficulty level – medium

Savory Swirl Buns

Ingredients to make Savory Swirl Buns – 12 buns

For the Buns –

  • Bread flour – 2 cups (substitute All purpose flour)
  • Whole wheat flour – 1 cup
  • Flaxseed Meal – 2 tbsp
  • Instant yeast – 1 ½ tsp
  • Sugar – 1 tbsp
  • Salt – 1 tsp
  • Luke warm water – ½ cup (might need more)
  • Olive oil – 3 tbsp

For the pesto –

  • Basil leaves – 1 cup (loosely packed)
  • Pine nuts – 1 ½ tbsp
  • Garlic – 1 clove
  • Extra virgin olive oil – ¼ cup
  • Fresh Parmesan cheese (grated) – 2 tbsp
  • Salt – to taste

For the Paneer-bell pepper masala –

  • Paneer – 2 cups (finely grated)
  • Red bell pepper – 1 (finely chopped)
  • Onion – 1 (finely chopped)
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 teaspoon (adjust based on your spice level)
  • Garam masala – ½ tsp
  • Salt – to taste
  • Oil – 1 tbsp

Savory Swirl Buns

Procedure to make Savory Swirl Buns –

To make the dough –

  • Combine the flours, flax seed meal, instant yeast, sugar and salt in the bowl of the mixer.
  • Add the olive oil and run the mixer at low speed. Slowly add the warm water to form dough which appears slightly wet and is sticky.
  • Now run the mixer on medium and knead the dough for about 8-10 minutes until the dough is smooth and soft.
  • Coat a bowl with oil and place the dough in the bowl. Cover it with plastic wrap and let it rise in a draft free place for about an hour to hour and half or until double in volume.

Savory Swirl Buns

To make the pesto –

  • Add basil, pine nuts, garlic and salt in a blender jar and grind. Slowly add the olive oil and blend. Add the parmesan cheese and run the blender once again. Mix well and keep it aside.

Savory Swirl Buns

To make the Paneer-bell pepper masala –

  • Heat the oil in a pan. Add the cumin seeds and let it crackle. Now add the chopped onions and sauté until light brown.
  • Add the bell pepper and mix well. Cook until the peppers are almost cooked. Add the salt, chili powder, turmeric powder and garam masala and mix well.
  • Add the grated paneer and mix. Let it cook on low heat for about 2-3 minutes. Keep stirring to avoid the paneer from sticking to the pan.
  • Keep it aside and let the mixture cool down.

Savory Swirl Buns

To shape the buns –

  • Once the dough has risen, deflate it gently and then place on a floured surface. Grease 2 round baking pans and keep it ready.
  • Roll the dough out to a rectangle about 9 inches wide and 14 inches long.
  • Spread an even layer of the pesto on the rolled dough reaching to the edge as much as you can.
  • Now layer the masala and spread it evenly on the dough.
  • Starting from the side closer to you start rolling the dough into a tight jelly roll. Make sure that you roll it as tightly as you can and make a neat log.

Savory Swirl Buns

  • Now slice the log about ¾th of an inch wide and place it on the prepared pan barely touching each other. I got around 13 rolls and placed 6 in one and 7 in the other pan.
Savory Swirl Buns
  • Cover the pans and let it rise again for about an hour until the rolls are puffed up.
Savory Swirl Buns

Baking the Savory Swirl Buns –

  • Preheat the oven to 350 F.
  • Once the buns have risen, brush them with milk.
  • Bake the bun for about 25 -30 minutes or until golden brown on top.
  • Remove from the oven and let it cool in the pan placed over the rack.
  • Serve these savory swirl buns warm or if serving later, reheat in the microwave and serve.
Savory Swirl Buns
Savory Swirl Buns

Savory Swirl Buns

No ratings yet
Print Pin Rate
Course: Bread, Breakfast, bun
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 45 minutes
Proofing time: 3 hours
Total Time: 1 hour 15 minutes
Servings: 12 Buns
Author: Sandhya Ramakrishnan

Ingredients

For the Buns –

  • Bread flour – 2 cups substitute All purpose flour
  • Whole wheat flour – 1 cup
  • Flaxseed Meal – 2 tbsp
  • Instant yeast – 1 ½ tsp
  • Sugar – 1 tbsp
  • Salt – 1 tsp
  • Luke warm water – ½ cup might need more
  • Olive oil – 3 tbsp

For the pesto –

  • Basil leaves – 1 cup loosely packed
  • Pine nuts – 1 ½ tbsp
  • Garlic – 1 clove
  • Extra virgin olive oil – ¼ cup
  • Fresh Parmesan cheese grated – 2 tbsp
  • Salt – to taste

For the Paneer-bell pepper masala –

  • Paneer – 2 cups finely grated
  • Red bell pepper – 1 finely chopped
  • Onion – 1 finely chopped
  • Cumin seeds – 1 tsp
  • Turmeric powder – ¼ tsp
  • Red chili powder – 1 tsp adjust based on your spice level
  • Garam masala – ½ tsp
  • Salt – to taste
  • Oil – 1 tbsp

Instructions

To make the dough –

  • Combine the flours, flax seed meal, instant yeast, sugar and salt in the bowl of the mixer.
  • Add the olive oil and run the mixer at low speed. Slowly add the warm water to form dough which appears slightly wet and is sticky.
  • Now run the mixer on medium and knead the dough for about 8-10 minutes until the dough is smooth and soft.
  • Coat a bowl with oil and place the dough in the bowl. Cover it with plastic wrap and let it rise in a draft free place for about an hour to hour and half or until double in volume.

To make the pesto –

  • Add basil, pine nuts, garlic and salt in a blender jar and grind. Slowly add the olive oil and blend. Add the parmesan cheese and run the blender once again. Mix well and keep it aside.

To make the Paneer-bell pepper masala –

  • Heat the oil in a pan. Add the cumin seeds and let it crackle. Now add the chopped onions and sauté until light brown.
  • Add the bell pepper and mix well. Cook until the peppers are almost cooked. Add the salt, chili powder, turmeric powder and garam masala and mix well.
  • Add the grated paneer and mix. Let it cook on low heat for about 2-3 minutes. Keep stirring to avoid the paneer from sticking to the pan.
  • Keep it aside and let the mixture cool down.

To shape the buns –

  • Once the dough has risen, deflate it gently and then place on a floured surface. Grease 2 round baking pans and keep it ready.
  • Roll the dough out to a rectangle about 9 inches wide and 14 inches long.
  • Spread an even layer of the pesto on the rolled dough reaching to the edge as much as you can.
  • Now layer the masala and spread it evenly on the dough.
  • Starting from the side closer to you start rolling the dough into a tight jelly roll. Make sure that you roll it as tightly as you can and make a neat log.
  • Now slice the log about ¾th of an inch wide and place it on the prepared pan barely touching each other. I got around 13 rolls and placed 6 in one and 7 in the other pan.
  • Cover the pans and let it rise again for about an hour until the rolls are puffed up.

Baking the Buns –

  • Preheat the oven to 350 F.
  • Once the buns have risen, brush them with milk.
  • Bake the bun for about 25 -30 minutes or until golden brown on top.
  • Remove from the oven and let it cool in the pan placed over the rack.
  • Serve warm or if serving later, reheat in the microwave and serve.
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Scones – Herb And Cheese Savory Scones
Nutella Brioche Flower Bread »

Reader Interactions

Comments

  1. Dina says

    February 11, 2019 at 7:44 am

    Can i omit flax seed meal?

    Reply
    • Sandhya Ramakrishnan says

      February 14, 2019 at 9:25 am

      Dina, I used the flax meal as an egg replacer. If you are good with using eggs then omit the flax meal and use an egg instead.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!