In a wide bowl, take the flour, add salt. Then add the yeast mixture and slowly add water to mix in. Knead till the flour forms a dough. At this stage, it will be very sticky.
Then add the olive oil and knead well. Continue doing it till it forms a smooth dough. Punch it down a couple of times. When you press the dough, it should spring back.
Grease a large bowl with olive oil. Apply the dough with oil by turning the dough in the bowl, cover the bowl with a damp muslin cloth and let the dough double. My dough doubled within an hour's time.
Remove the cloth, punch the dough to remove the air from the dough and divide it into two.
On a well floured surface, roll out the first ball into a rectangle about 1 cm thick.
Spread the garlic butter on top of the first rolled out disc, spread evenly all over it. Nest tightly roll it into a log. Cut into small pieces.
Next, take the second ball of dough, roll it as a rectangle disc of about 1 cm thick. Spread the paneer mix on the top, roll into a log and cut into equal portions.
In a well greased baking tray, place the rolls with the cut side up and brush the top with some milk. I placed each flavour of stuffing in a line.
Keep the baking tray aside for about 20 minutes for the rolls to rise. Meantime, pre-heat the oven to 180 deg C.
Bake for about 30 - 35 mins till the top of the rolls turns golden brown.
Once done, brush with a blob of butter over the top of the freshly baked rolls. This gives the rolls a lovely shine. When cool enough to handle, pull them apart and enjoy!