In a mixing bowl add flour, salt and mix until well combined. Keep aside
Take another small bowl and put water in it. Now add sugar and mix it well till sugar gets dissolve.
Add active yeast and mix it well. I have taken normal water but you can take lukewarm water also to mix active yeast. As I am using active yeast so need to give rest for 15 to 20 minutes, use it instant.
Mix the mixture of active yeast into the bowl of flour and knead soft dough. Add water as required.
Add 1 tbsp of oil and knead the dough again to make it smooth and soft dough.
Lastly add chopped parsley and knead it again. This time mixture becomes sticky so add rest of the ½ tbsp. of oil and knead the dough very well.
Cover the dough with cling wrap and leave the dough for 30 to 45 minutes till it rises or gets double in volume.
After 45 minutes uncovered the dough and divide the dough into 3 equal big size balls.
Dust the rolling surface with some dry flour, coat the ball with some dry flour and roll it thinly into big round disc just like we roll chapatti.
Now spread the paneer bhurji mixture onto rolled disc and spread it evenly and slightly press it with your hands so that it gets set properly.
Now carefully roll it to form a cylinder. Cut the roll into 1 to 1 ½ inch thickness
Repeat the same process for rest of the dough.
Put butter in a pan and wait till it gets melt. Now place 7-8 paneer bhurji swiss roll one by one into the non-stick pan, do not overcrowd the pan.
Cook swiss roll on medium low flame so that it will get fully cooked from inside too. Cook it evenly from all around till it becomes golden brown.
Once cooked take out from the pan and repeat the same process for rest of the dough.
Paneer bhurji swiss rolls are ready to serve
Serve hot with any green chutney, tomato ketchup or any dip of your choice.
You can also bake swiss roll in a pre-heated oven on 180 degree Celsius 20-25 minutes until the crust turns golden brown.
If you are using dry yeast then measurement will be same just mix it well in lukewarm water and let it sit for 10 minutes until the yeast turns foamy. Remaining process will be same.