Miso Pumpkin Bread Rolls
Serves 1245 mins prep30 mins cook
These subtly sweet and savory Miso Pumpkin Bread Rolls are soft and perfect for Fall. With ingredients like bread flour, honey, pumpkin puree, and miso paste, this recipe creates delicious rolls that can be enjoyed with any meal.
0 servings
What you need
Instructions
1: Into the bowl of a stand mixer, add all ingredients except for butter. Using the dough hook attachment, mix for 5 mins until the dough comes together. 2: Add the butter and mix for 8-10 mins or until a rough window pane is achieved. 3: Shape the dough into a ball, place into a bowl, cover, and let rise for 1-2hrs or until doubled in size. 4: Punch dough to deflate and divide into 6 equal sections. Form into balls. Cover and let rest for 15 mins. 5: Doing one at a time, roll the dough into a long oval, then fold the right and left sides towards the center. Press out any air bubbles and roll it once more to make it slightly wider. Then form it into a log, making sure to pinch and seal the seam when you reach the end. Cover and set it aside while you work on the remaining dough. 6: Divide each log in half. Place all 12 halves into a 9”x13” pan, cover, and let rise for ~45mins or until noticeably puffy. 7: Preheat the oven to 350F. Brush with egg wash before baking. 8: Bake for 25-30mins or until the top is golden. If the tops are browning too fast, tent with foil. 9: Optional: once the buns are out of the oven, brush with honey butter and top with flaky salt.View original recipe