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Savory Swirl Buns
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Savory Swirl Buns

Prep Time30 mins
Cook Time45 mins
Proofing time3 hrs
Total Time1 hr 15 mins
Course: Bread, Breakfast, bun
Cuisine: Indian
Servings: 12 Buns

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.