Whole Wheat Paneer Buns

I completely stopped buying paneer from Indian stores and am making fresh homemade paneer quite often, whenever i feel like making dishes with paneer. After using fresh paneer cubes for making curries, there were some leftover crumbled paneer.I used those leftover paneer for making this wonderful looking wholewheat buns. These buns turned out extremely super spongy, prefect to enjoy with any sort of spreads for anytime of the day and also goes incredibly awesome to serve along with warm comforting soup.

Obviously this paneer buns suits prefect for my theme of this week's blogging marathon as paneer is an excellent source of calcium. If you are bored of usual paneer bhurji with crumbled paneer, just give a try to this fantastic buns. Check out the other bloggers running this week of blogging marathon with me here.Sending to my own event Healthy Diet-Cooking With Wholegrains guest hosted by Jaya.

2cups Whole wheat flour
1tbsp Active dry yeast
1/2cup Luke Warm water
1tsp Salt
1tsp Sugar
1/4cup Paneer (crumbled)
1/4cup Olive oil

Mix the yeast,sugar and salt in a cup of  luke warm water and keep side for 5minutes until the yeast mixture turns foamy.

Take the whole wheat pastry flour,crumbled paneer and mix everything well,slowly add the foamy yeast,water if needed and olive oil and knead as a soft dough.

Place the dough in a greased bowl, cover the bowl with a towel and arrange in a warm place..let them sit for an hour until they double the volume.

After an hour, punch down the doubled dough and knead again, make 6-8 medium sized balls from the dough and arrange one by one in a greased mould and let them sit again for an hour in a warm place..

Preheat the oven to 350F,brush the breads with olive oil and bake in middle rack for 20-25 minutes until the crust turns brown.

Put off the oven and take off the mould and let them cool..

Serve with salads,soups or with any spreads..