Cheese and miso rolls recipe
Baker Leila Tang created these delicious cheese and miso rolls for the cookbook Knead Peace, a unique collection of recipes from the world's best bakers in support of Ukraine.
She says: "During the 1970s my parents lived as refugees in Hong Kong. There, Mum and Dad noticed many bakeries filled with mouthwatering displays of soft, fluffy buns in all different shapes and flavours, but they could not afford to buy any of them.
"After my parents settled in the UK, they were eventually able to enjoy Hong Kong-style buns from Chinatown, London. We have, since then, made many more at home! This recipe, which has our own little twist on it, takes inspiration from Chinese bakeries that often combine sweet and savoury flavours in the same bite."
Ingredients
- 220 ml full-fat (whole) milk
- 20 g fresh yeast
- 100 g white miso paste
- 450 g strong white bread flour, plus extra for dusting
- 100 g caster (superfine) sugar
- 50 g unsalted butter, softened
- 240 g mature Cheddar, grated
- 2 spring onions (scallions), finely chopped
- 7.7 fl oz full-fat (whole) milk
- 0.7 oz fresh yeast
- 3.5 oz white miso paste
- 15.9 oz strong white bread flour, plus extra for dusting
- 3.5 oz caster (superfine) sugar
- 1.8 oz unsalted butter, softened
- 8.5 oz mature Cheddar, grated
- 2 spring onions (scallions), finely chopped
- 0.9 cup full-fat (whole) milk
- 0.7 oz fresh yeast
- 3.5 oz white miso paste
- 15.9 oz strong white bread flour, plus extra for dusting
- 3.5 oz caster (superfine) sugar
- 1.8 oz unsalted butter, softened
- 8.5 oz mature Cheddar, grated
- 2 spring onions (scallions), finely chopped
Details
- Cuisine: Chinese-inspired
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 300 mins
- Cooking Time: 20 mins
- Serves: 10
Step-by-step
- Gently warm the milk in a saucepan to body temperature. Remove the saucepan from the heat and dissolve the yeast in the milk.
- To make the dough, place the miso paste in a mixing bowl with the flour, sugar and butter, then add the milk and yeast. Using a scraper, combine the ingredients in the bowl, then transfer the dough to a work surface and knead for 20 minutes until smooth and elastic. Or, if using a stand mixer, knead using the dough hook.
- Shape the dough into a ball and place it back in the mixing bowl. Leave it to rest for 2 hours, covered with a cloth in a warm place at approx. 36°C (97°F).
- After the dough has proved, transfer it to a lightly floured work surface. Using a rolling pin, roll the dough into a rectangle about 50 x 40cm (20 x 16 inches), keeping a long edge closest to you.
- Sprinkle the grated cheese and chopped spring onion onto the rectangle, leaving a 1.5 cm strip on the bottom edge and top edge of the rectangle clear. Brush the strips with a little water, and begin rolling from the side closest to you. Once you have formed a log, divide into 10 equal sized portions with a knife.
- Transfer the rolls to a baking tray lined with baking paper, placing the flat circular side face down so that the rolls stand vertically on the tray. Allow enough space between each roll for proving. Leave to prove in a warm place for two hours.
- Preheat the oven to 170ºC/150°C Fan/315°F/Gas 3. Bake the proved rolls for 20 minutes. These buns will keep for up to two days, but are best enjoyed fresh.
Recipe extracted from Knead Peace: Recipes from the world's best bakers in support of Ukraine by Andrew Green (Kyle Books, £25). Photography by Jessica Wang.
For your chance to win a copy of Knead Peace, enter the competition on our Facebook page.
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