Miso Sesame Whole Wheat Rolls

Ingredients

• 1 1/4 cups warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 2 tablespoons honey
• 3 tablespoons white miso paste
• 2 tablespoons toasted sesame oil
• 2 cups whole wheat flour
• 1 3/4 cups all-purpose flour, plus more for kneading
• 1 teaspoons fine sea salt
• 1 egg, beaten, for egg wash
• 2 tablespoons sesame seeds, mixed white and black

Method

1. 1

   In a large bowl or stand mixer bowl, combine the warm water and yeast. Let stand until foamy, about 5 minutes.

   5:00 · Proof yeast
2. 2

   Whisk the honey, miso paste, and sesame oil into the yeast mixture until the miso dissolves.

3. 3

   Add the whole wheat flour, all-purpose flour, and salt. Mix with a dough hook or wooden spoon until a shaggy dough forms.

4. 4

   Knead on a lightly floured surface, or with the dough hook on medium speed, until smooth and elastic, about 8 minutes, adding flour a tablespoon at a time if sticky.

   8:00 · Knead dough
5. 5

   Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

6. 6

   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth, tight ball by rolling under a cupped palm against the counter.

7. 7

   Arrange the rolls evenly spaced in a greased 9x13-inch baking pan. Cover loosely with a kitchen towel and let rise until puffy and nearly doubled.

8. 8

   Preheat the oven to 375°F.

9. 9

   Brush the tops of the rolls with the beaten egg and sprinkle generously with sesame seeds.

10. 10

    Bake until the rolls are golden brown and sound hollow when tapped, 18 to 20 minutes.

    18:00 · Bake rolls
11. 11

    Cool the rolls in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

    5:00 · Cool in pan