These dragon paneer rolls are soft, fluffy, pull-apart bread with bold, fiery, saucy paneer filling. Totally irresistible!
About these dragon paneer rolls
These rolls are inspired by the addictive fiery version of the chili paneer, dragon paneer. It is a popular restaurant and street food with paneer, onions, cashews, bell peppers, spicy chilies, sauces and melded together in this fiery dish. My kids love to order dragon paneer or chili paneer whenever we go out and they also like to have it with naan if they order it saucy. This bread version is kind of all of these put together in one meal plan idea - fiery dragon paneer as a filling in a yeasted pull apart bread reminding the same comfort of naan and dragon paneer! A roll is a meal by itself!
These pull-apart style dragon paneer rolls are a perfect party centerpiece making it ideal for parties, great for game nights, potlucks, or cozy evenings, or as any day comfort food. It is a meal by itself and your kids will love this. Definitely!
These rolls are a fusion of cuisines, Indo-Chinese filling flavors in a western yeasted bread form. But they are pure comfort food with bold spicy flavors.
These rolls are vegetarian. Paneer provides the protein rich filling and these rolls are to die for - For the delciicous filling as well as soft and fluffy bread!
You can make these dragon paneer rolls ahead and reheat when needed. this helps menu planning as well as if you are hosting a party. They are great to pack for next day lunch.
The rolls are super soft as a result of the tangzhong use in the recipe. I apply this technique often to get pillowy bread that my family loves.
I must warn you here! These rolls are fully loaded with paneer. True, maximum paneer filling and hence it is comforting, filling, and satisfying!
Ingredients
To make these scrumptious dragon paneer rolls, you will need the following ingredients:
All purpose flour - forms the base of the swirly pull apart bread
Salt - gives flavor
Sugar - to feed and activate the yeast
Butter - adds flavor and balances the spicy heat from the filling
Oil - a little sesame oil to cook the filling. It adds deep, characteristic flavor and aroma
Milk - gives sfotness to the roll, and to make the tanzhong
Instant yeast - alternatively, you can use dry activated yeast. Make sure to activate and then use in the recipe.
Paneer - soft, non-melting cheese that adds protein and calcium.
Onion, ginger, garlic - these bulbs and tuber give characteristic aroma and flavor.
Ketchup and soy sauce - boosts and gives a deep flavor balancing the spicy flavors of the chilies
Chilies and chili sauce - spicy chiles and the red chili sauce gives a fiery flavor. if you can't handle, adjust the quantity to tame the flavor as per your preference.
Cilantro and green onions - enances the aroma and flavor.
Sesame seeds - adds nuttiness and texture to the bread as well as the filling. This recipe uses black sesame seeds. You can use regular sesame seed too.
Brown sugar - Balances the heat in the fiery panner filling.
Serving Suggestions
I seve these dragon paneer rolls warm and as such, it is delicious by itself! My kids love it as it is like having spicy dragon chili paneer with naan in one bite.
Sometimes, my kids love with a creamy yogurt-sourcream dip, or with green chutney. You can decide what to serve with depending on your taste cravings.
Storage
I recommend storing the leftovers in the refrigerator for 3-4 days. I warm them in the oven or air fryer or do a quick microwave blitz for 10 seconds.
Pack the leftovers for lunch or they make a great snack too!
Pull Apart Breads
For the 2026, I am sharing different pull-apart breads that we make often in our home. Some are like appetizer, some make a great side, and some can be a meal by itself, like this dragon paneer roll. Here are the list for this year
Some more pull aparts from the blog for you to try are: Cheese Stuffed Garlic Rolls, Carrot Cinnamon Rolls, Strawberry and Cream Rolls, Cranberry and Gingerbread Rolls, and Apple Cider Pull Apart Rolls.
For more 'D' recipes from the #2026AlphabetChallenge Group, check the following links:
- Karen's Kitchen Stories: Chocolate Covered Sandwich Cookies with Dulce de Leche
- Food Lust People Love: Coconut Cream Date Caramel
- Mayuri's Jikoni: Dalithoy,Konkani Style Dal
- Blogghetti: Deviled Egg Charcuterie Board
- Jolene's Recipe Journal: Dirty Shirley
- Sneha's Recipe: Keto Dairy Savory Crepes With Almond Flour
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan & Cheddar Pimento Corn Chip Dip
- A Day in the Life on the Farm: Ricotta Gnudi with Creamy Mushroom Sauce
- Culinary Cam Sesame Dandelion Greens, Siguemchi Namul-Style
- A Messy Kitchen: Sticky Toffee Swirled Cookies
More Paneer Recipes
For more addictive paneer ricpes, click here.
Dragon Paneer Rolls
Ingredients
For the Tangzhong
- 5 tsp All purpose flour
- ⅙ cup Water
- ⅙ cup Milk
For the Dough
- Tangzhong from above
- ¾ cup Milk
- 1 tsp Sugar
- 1½ tsp Salt
- 4 tbsp Butter
- 2¾ cup All purpose flour
- 2¼ tsp Instant yeast
- 1 tbsp Black sesame toasted
For the Filling
- 2 tbsp Oil
- 3½ tbsp Garlic finely chopped
- 2 tbsp Ginger finely chopped
- 1 cup Onion finely chopped
- 1 cup Bell pepper finely chopped
- 7-10 Dried chili peppers finely chopped
- 1 tbsp Soy sauce
- 2 tbsp ketchup
- 3½ tbsp Red chili sauce
- 2-3 tbsp Cilantro chopped
- 2 tbsp Green onions chopped
- 1 tbsp Sesame seeds toasted
- ¼ cup Cashews chopped
- ½ tsp Salt
- 1½ tbsp Brown sugar
Garlic Butter
- 2 tbsp Butter room temperature
- 1 tbsp Garlic finely chopped
- 1 tbsp Cilantro chopped
For brushing
- 1-2 tbsp Aquafaba
Instructions
- To make the tangzhong, mix the flour, milk, and water without any lump and cook it on the stiove to get a paste like consistency. Set aside to cool.
- Add the tangzhong, milk, butter, sugar, salt, flour, yeast and a tablespoon of toasted sesame seed to the bread machine and set it on dough cycle to knead the dough. prove it until it doubles in size, about an hour.
- In the meantime, make the fiery paneer filling. Heat oil in a pan and saute the red chilies, onion, garlic, and ginger for 3 minutes. Add the bell peppers and saute for a couple of minutes. Then add the red chili sauce, salt, brown sugar, soy sauce, and ketchup. Mix and cook for a minute.
- Add the shredded paneer, cook for 2-3 minutes. Remove from the flame. Add the sesame seeds, cilantro, and green onions.
- Make the garlic butter by mixing butter, garlic, and cilnatro. Set aside, reserving a spoon of it to brush the baked rolls.
- Once the dough had doubled, trasnfer to a floured surface, punch and knead the dough.
- Roll into a 18x12 rectangle. Brush with garlic butter and spread the firery paneer filling evenly. Cut one and a half inch strips.
- Roll each strip into a coil and place in a prepared baking dish. Cover and set aside to prove for 40 minuters.
- Preheat the oven to 375℉.
- Brush with aquafaba. Bake at 375℉for 26-27 minutes.
- Remove from the oven, brush with the reserved garlic butter.
- Serve warm.
More Bread Recipes
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Wendy M. Klik says
I could make a meal of these rolls.
magicalingrdnts says
A comforting meal! Thanks Wendy!
hobby baker Kelly says
Wow, that's a whole meal in a roll, and what an explosion of flavors!
magicalingrdnts says
Yes, a very tasty meal. Thanks Kelly!
Karen's Kitchen Stories says
So many flavors in these rolls! I love savory breads.
magicalingrdnts says
Yup! Thanks Karen!
Stacy says
We are big fans of hot and spicy at our house so I know these rolls would be VERY popular!
magicalingrdnts says
Glad to hear that Stacy!
Mayuri Patel says
Just the name chilli paneer and my mouth is watering. Like your rolls series. Can't wait for the next one. Imagine, rolls can have so many different fillings.
magicalingrdnts says
Yup, keeping the dough and the filling alive. You'll love these rolls Mayuri!
Colleen - Faith, Hope, Love, & Luck says
This looks like a fun recipe to make...and an even more fun recipe to eat!!!
magicalingrdnts says
It is! Thanks Colleen!
Camilla M Mann says
This looks so amazing. At first I was trying to figure out the 'dragon' part. Now I realize it's the spiciness. Delicious.
Lisa says
These would be such a hit in my house! I am loving your series thus far.