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Paneer stuffed buns

All purpose flour (Plain flour) – 1½ cups
Instant dried yeast – 1 tablespoon
Sugar – 2 teaspoons
Salt – ¾ teaspoon
Warm Milk – ¼ cup
Warm water – ¼ to ½ cup approx
Olive oil – 1/3 cup
Butter/Olive oil – a few teaspoons (for brushing)
Left over kadai paneer – 1 bowl
Makes: 4 buns


  1. Dissolve yeast in warm milk along with sugar.
  2. Keep closed in a warm place for about 5 mins (the mixture would have turned frothy).
  3. Take flour in a large bowl, add salt & mix well.
  4. Make like a well in the center and add the frothed yeast mix, knead to smooth dough.
  5. Cover this and keep aside for 1 to 1½ hours in a warm dry place. (The dough would have doubled in volume)
  6. Knock the dough in and knead again and divide into 6 equal portions.
  7. Take one ball, flatten and add stuffing to the center, seal completely to form a ball. 
  8. Slightly flatten between palms. (Ensure filling does not ooze out)
  9. Repeat the same for the rest of the buns and arrange in a baking tray lined with baking paper leaving enough space in between the buns.
  10. Let this arranged plate rest for about 5 mins, meanwhile preheat oven at 200 degrees for about 5 minutes.
  11. Bake for approximately 15 minutes.
  12. Remove from oven brush on top with butter and serve hot as a tea time snack.