Savory Swirl Buns

5 from 1 vote

This savory swirl buns with basil pesto and paneer bell pepper masala is a good fusion of taste from Italy and India. Adding pesto sauce to this creates a different flavor profile to the traditional paneer bell pepper masala.

Prep Time30

Cook Time45

Proofing time3

Total Time1 15

Course: Bread, Breakfast, bun

Cuisine: Indian

Diet: Vegan

Servings: Buns

Calories: 334kcal

Author: Sandhya Ramakrishnan

Equipment

Oven
Standing mixer

Ingredients

For the Buns –

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

For the pesto –

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

For the Paneer-bell pepper masala –

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

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.

Nutrition