crumble the paneer very well and keep aside. freshly homemade paneer is easier to crumble. if using chilled or frozen paneer, then keep it soaking in warm water for some minutes. drain very well. remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. crumble and keep aside.
now take a bread slice and slice off the edges. with a rolling pin slightly flatten the bread. don't throw away these edges. pulse them in a mixer or grinder to make bread crumbs. store in a jar and keep in the fridge. use these breadcrumbs for binding or coating patties or cutlets.
take 2 tbsp of the paneer stuffing and place it on one side of the bread.
brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
now gently cover the bread slice and press the edges to form a rectangular roll. you can also moisten your fingers with some water and then press.
bake the bread rolls in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 12 minutes or till the bread rolls become golden and crisp. as oven temperatures vary, do keep a check while baking. depending on the size, make, model of the oven it can take less or more time - from 12 minutes to 30 minutes.
once done remove from the oven and serve these paneer bread rolls hot or warm with some tomato ketchup or coriander chutney or tamarind chutney.