Can I make the dough in advance?

Yes! You can let the dough rest in the refrigerator overnight after the first rise. Let it come to room temperature before rolling it out.

Can I use just white flour?

That's definitely possible. I choose a portion of whole-wheat spelt flour for added fiber and a slightly nutty flavor, but 350g of all-purpose flour works just fine.

Can I substitute the honey?

Yes, with maple syrup or agave syrup for a vegan version.

My rolls aren't fluffy, why is that?

Perhaps your water was too hot (which kills the yeast) or the dough didn't rise enough. Give the dough enough time to double in size.

Savory rolls with miso & honey

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2 hours (including rising)

•

Medium

This! Forget sweet breakfast pastries... although, they're delicious too, but...

These miso-honey glazed soy rolls are the bomb! You can even bake surprisingly delicious and original with miso. They're as easy to make as classic cinnamon rolls, but with a savory filling of miso, soy sauce, and honey. Soft, fluffy dough with a glossy miso glaze and a sesame and scallion topping. Perfect for brunch, filled with sour cream and smoked salmon, or with hummus and tuna tartare for lunch. They also make a delicious, original sandwich with a bowl of soup.

Fan of savory baking? Check out this recipe for Tarte tatin with sea salt and miso

This! Forget sweet breakfast pastries... although, they're delicious too, but...These miso-honey glazed soy rolls are the bomb! You can even bake surprisingly delicious and original with miso. The ...

Ingredients

What do you need?

Quantity: 4-6 persons (8 sandwiches)

For the dough
125 ml lukewarm water
½ sachet of dried yeast
1 teaspoon of cane sugar
250 g flour
100 g whole wheat spelt flour
½ of the miso glaze (see below)

For the miso-honey glaze
3 tablespoons soy sauce
2 tablespoons miso
2 tablespoons honey

For the topping
1 spring onion, finely chopped
Black sesame seeds

125 ml lukewarm water
½ sachet of dried yeast
1 teaspoon of cane sugar
250 g flour
100 g whole wheat spelt flour
½ of the miso glaze (see below)

3 tablespoons soy sauce
2 tablespoons miso
2 tablespoons honey

1 spring onion, finely chopped
Black sesame seeds

Make it veggie!

This recipe is already vegetarian. For a completely vegan version, substitute honey with maple syrup or agave syrup. The flavor remains deliciously savory with a subtle sweet note.

Preparation method

How do you make this?

Activate the yeast
Combine the lukewarm water with the sugar and dried yeast. Let it sit for 5 to 10 minutes until a layer of foam forms. This indicates that the yeast is active.

Making the miso glaze
Mix the soy sauce, miso, and honey until smooth. Set aside.

Making the dough
Place the flour and whole wheat spelt flour in a bowl. Add the yeast mixture together withhalf of the miso glazeKnead for 10 minutes (by hand or in a food processor) until you have a soft, elastic dough. It may be slightly sticky, but should feel nice and smooth.

Roll out & fill
Dust your work surface with flour. Roll out the dough into a smooth rectangle (about ½ cm thick). Spread some of the remaining miso glaze evenly over the dough. Sprinkle the finely chopped spring onion over the top.

Roll up & cut
Roll out the doughin widthCut into rolls about 3 to 4 cm thick. You can do this with a sharp knife, but using a string will give you extra nice, round slices. (Watch this in the video.)
Second row
Line a rectangular baking pan with parchment paper or grease it with butter and dust it lightly with flour. Place the rolls side by side, leaving a little space between them. Let rise for 1 hour or until nicely doubled in size.

Baking
Bake in a preheated oven for 25 to 30 minutes185°C, until golden brown and cooked through.

Finishing
Immediately after baking, brush with the remaining miso glaze. Garnish with toasted black sesame seeds and extra finely chopped spring onion. Let cool briefly... and enjoy.

Tips

Fill the rolls with sour cream and smoked salmon for a luxurious brunch.
Also delicious with hummus and tuna tartare or simply with a bowl of soup.
For extra crunch, you can briefly roast the sesame seeds dry first.W
Want extra fluffy dough? Let the dough rise overnight in the refrigerator and bake the next day.
How do you store miso soy rolls?
In the refrigerator
Store them in an airtight container.
Can be kept for up to 3 days.
Briefly warm in the oven (5–8 minutes at 160°C) for best results.

In the freezer
Let cool completely. Store individually or in individual portions in an airtight container. Keep for up to 3 months.

Reheating from freezer:Thaw in the refrigerator and reheat in an oven at 170°C (330°F) for 8–10 minutes. You can also reheat them directly from the freezer; in that case, add a few minutes.