Paneer stuffed buns

Ingredients:

Plain flour(Maida) – 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)

Stuffing:

Left over kadai paneer – 1 bowl

Method:

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.