Once double, transfer it back to counter and press to remove air.
Divide it into 10 equal portions.
Roll each into a rectangle, place the paneer log on the side and top with a little cheese.
Roll the dough to cover the paneer entirely.
Now slice the remaining dough into stripes using a knife.
Wrap those stripes on the wrapped paneer and tuck in the remaining stripes in the bottom.
Place them on a greased baking tray. Make sure there is enough space for the rolls to expand. I placed them too close and they got stuck at the sides.
Cover with a towel and let it double in size for 30 minutes.
Preheat oven to 175°C.
Brush the top of the rolls with milk and bake for 15-25 minutes or until the rolls are golden.
Serve hot with sauce of your choice...