* Exported from MasterCook *
Rolls, Garlic Miso
Recipe By : Ashley Rodriguez
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfast
Desserts Hand Made
Posted Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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8 tbsp. unsalted butter -- at room temp, plus more for pan
10 cloves garlic -- peeled
1/3 Cup miso -- white or yellow
1/4 tsp. kosher salt
4 C all-purpose flour -- plus more if nec, (490 g)
1 tbsp. active dry yeast
1/4 Cup sugar
2 tsp. kosher salt
1 1/4 Cups water -- warm
4 tbsp. unsalted butter -- melted
Flour -- for surface
Flaky sea salt
Fill homemade rolls with chopped garlic and miso (a Japanese
fermented-soybean paste) for the best garlic bread ever. If you don't
have miso, just use butter!
TOTAL: 1:05
For White Bread Dough:
In large bowl of stand mixer fitted with dough hook, place flour,
yeast, sugar, and salt. Mix to combine.
With mixer on low, add water. Once nearly combined, with mixer
running, stream in melted butter. Knead until a smooth dough has
formed, about 5 minutes, sprinkling in a little flour to prevent
sticking, as needed.
Cover bowl with plastic wrap or clean towel and let rise until
doubled, 45 to 60 minutes. Use to make Garlic Miso Rolls.
For Garlic Miso Rolls:
Butter 10" springform pan. In food processor, pulse garlic to chop
finely. Pulse in miso to combine. Add butter and salt and process to combine.
On well-floured surface, roll out dough to rough rectangle about 1/2"
thick (about 18" by 10"), with one long edge toward you.
Spread miso butter on dough. Starting at bottom, roll up edge of
dough, pulling firmly as you roll so dough stretches into thin layer
(this will ensure many layers with garlic miso butter throughout).
Cut dough into 12 rolls (each about 1 1/2" wide) and place in prepared pan.
Cover dough loosely with clean dishtowel or plastic wrap, set in warm
place and let rise 30 minutes.
Heat oven to 350F. Sprinkle tops of rolls with pinch of flaky salt,
then bake on middle rack with baking sheet below until browned and
baked through, 40 to 50 minutes.
Let cool 10 minutes before unmolding. Serve warm or at room temp.
Cal 365, Fat 21g, Carb 40g, Sod 710mg, Fiber 2g, Pro 6g
S(Internet address):
https://www.womansday.com/food-recipes/a34618691/garlic-miso-rolls-recipe/
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Per Serving (excluding unknown items): 292 Calories; 12g Fat (38.2%
calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber;
31mg Cholesterol; 635mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2021 - 0411