These started off as dill, onion and paneer rolls in Aparna's kitchen a few days back. I loved the interplay of fragrant herbs, paneer and crunchy onions. Plus anything that's a small roll and not a loaf is an instant hit in my view. I didn't have dill when temptation to bake this roll struck me last night, but I had a pack of oregano I didn't have instant use for. This is the only change I made in Aparna's super-easy recipe.
Start by adding a tbsp of honey and 1 1/2 tsp yeast to 1/2 cup warm milk. Leave it for 10-15 minutes until the yeast is bubbling. Mix a cup each of plain flour and whole wheat flour with 1 finely chopped onion, 1/2 cup crumbled paneer, 2 tbsp chopped oregano, 1 tbsp oat bran and 1/2 tsp salt. Add the yeast mixture and knead until you get a soft, smooth and elastic dough. Form the dough into a ball and place in an oiled bowl. Cover and allow to rise till double in volume.
Gently deflate the dough and shape into 6 rolls. Place on a greased baking sheet and allow to rise a little for about 20 minutes. Bake at 180C for 30 minutes or till the rolls have browned.
This was my first time baking with whole wheat flour and I was pleasantly surprised with the texture. The rolls also kept well for a day, and were great for sandwiches this morning.