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Miso Garlic Black Sesame Scallion Sourdough Milk Rolls

Benito's picture

Miso Garlic Black Sesame Scallion Sourdough Milk Rolls

I am nearing the end of a batch of homemade red miso I harvested last May 2023.  Fortunately I have a full batch that has been fermenting for just over a year now so I decided to celebrate that with another bread using miso.  There rolls are delicious, soft, fluffy and super buttery, maybe not for those on a diet unless you do as I do and share most of the rolls with others.  The dough is a my standard formula that I use for sweet rolls with 15% whole wheat (or other whole grain) that is also the flour used for the tangzhong.  The tangzhong as you know helps slow the bread’s staling and also ensures that this bread is soft and tender yet shreddable. The tangzhong also allows you to increase the hydration of your dough but allows the dough to handle like a lower hydration dough.

Miso Garlic Butter Filling for 9x9” pan

Butter very soft 141 g

Miso (red) 20 g

Dash of pepper and paprika to taste

4 garlic cloves minced

2 scallions minced

½ tsp garlic powder (optional to taste)

Minced chives and parsley (optional to taste)

Black sesame seeds (optional to taste) can be sprinkled on after the filling is spread onto the dough


Egg wash - 1 egg 1 tbsp milk pinch of salt




Mix the levain ingredients in a jar or pyrex container with space for at least 300% growth. 

Press down with your knuckles or silicone spatula to create a uniform surface and to push out air.

At a temperature of 76ºF, it typically takes up to 10-12 hours for this sweet stiff levain to be at peak.  For my starter I typically see 3-3.5 times increase in size at peak.  The levain will smell sweet with only a mild tang.



In a sauce pan set on medium heat, stir the milk and flour until blended. Then cook for several minutes until well thickened, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl.  Theoretically it should reach 65ºC (149ºF) but I don’t find I need to measure the temperature as the tangzhong gelatinizes at this temperature.  You can prepare this the night before and refrigerate it, ensure that it is covered to prevent it from drying out.


If you plan on using a stand mixer to mix this dough, set up a Bain Marie and use your stand mixer’s bowl to prepare the tangzhong.



In the bowl of a stand mixer, add the milk (consider holding back 10 g of milk and adding later if this is the first time you’re making this), egg, tangzhong, salt, sugar and levain.  Mix and then break up the levain into many smaller pieces.  Next add the flours.  I like to use my spatula to mix until there aren’t many dry areas.  Allow the flour to hydrate (fermentolyse) for 20-30 minutes.  Mix on low speed and then medium speed until moderate gluten development this may take 5-10 mins.  You may want to scrape the sides of the bowl during the first 5 minutes of mixing.  Next add room temperature butter one pat at a time.  The dough may come apart, be patient, continue to mix until it comes together before adding in more butter.  Once all the butter has been added and incorporated increase the speed gradually to medium. Mix at medium speed until the gluten is well developed, approximately 10 mins.  You will want to check gluten development by windowpane during this time and stop mixing when you get a good windowpane.  You should be able to pull a good windowpane, not quite as good as a white flour because the bran will interrupt the windowpane somewhat.  Next add the zest of two oranges, that way they do not interfere with the gluten development. Mix until they are well incorporated in the dough.


On the counter, shape the dough into a tight ball, cover in the bowl and ferment for 2-4 hours at 82ºF.  There will be some rise visible at this stage.


Optional cold retard overnight or just 1.5 hours to chill the dough for easier shaping.


Prepare your pan by greasing it or line with parchment paper.  


This dough is very soft. Act quickly to roll, spread the filling, and cut before the dough warms and softens further. If it begins to soften, place it in the fridge to firm.

Remove your bulk fermentation container from the fridge, lightly flour your work surface in a large rectangle shape, and the top of the dough in the bowl. Then, gently scrape out the dough to the center of your floured rectangle. Lightly dust the top of the dough with flour, and using a rolling pin, roll the dough out to a 15″ x 15″ square or larger rectangle.


Spread miso garlic butter filling onto the dough.   Sprinkle green onions and black sesame seeds if using.


Starting at one of the long sides of the rectangle in front of you, begin rolling up the dough as you move across. Be sure to tightly roll the dough by gently tugging on the dough as you roll.

Once finished rolling up the dough, divide it into nine 1 1/2″ pieces using a sharp knife or dental floss which is my preference. Transfer the pieces to the prepared baking pan and cover with a large, reusable bag, place in a warm spot.  I use my proofing box set to 82°F.  Final proof may take 3-6 hours, be patient and wait until the dough passes the finger poke test.  Using my aliquot jar the dough should reach a total rise of 120-140%.


Be sure to start preheating your oven about 30 minutes before you feel the rolls will be fully proofed. For me, the final warm proof time was about 3 hours at 77°F (25°C).



Preheat your oven, with a rack in the middle, to 400°F (200°C). After the warm proof, uncover your dough and gently press the tops of a few rolls.  The fully proofed rolls will look very soft. The texture of the dough will be almost like a whipped mousse. Be sure to give them extra time in warm proof if necessary. If the dough needs more time to proof, cover the pan and give the dough another 15 to 30 minutes at a warm temperature and check again.

Once your oven is preheated, remove your pan from its bag, brush the rolls with the egg wash, then slide it into the oven, and bake for 30 to 35 minutes rotating partway through.


The rolls are finished baking when the tops are well-colored and the internal temperature is around 195°F (90°C). Remove the rolls from the oven and let the rolls cool for 5 to 10 minutes in the pan.  Brush with some butter while still warm.  Sprinkle some dried parsley after brushing with butter (optional).  Then remove from pan and transfer to rack to cool.

My index of bakes.


jo_en's picture

I'll never be able to make these beautiful buns but I can mix your tasty spread-

so interesting-miso, butter and lots of garlic!

I am going to try it for breakfast tomorrow!

Please send a link on how to make miso if it is not too involved!

Your buns look like croissants. :)


Benito's picture

Thank you Jo, these turned out very well.  I like how the black sesame seeds and scallions compliment the garlic and miso.  You could make these, they are not difficult.  If you are making just the miso butter, you could certainly use a higher ratio of miso to butter, I was concerned about the saltiness of the rolls, but I’d increase the miso in the future if I were to make these again.

My homemade miso post.


tpassin's picture

As soon as I read the title I knew it was you, Benny! The rolls look very inviting.  I wonder if some nigella seed would be a plus...


Benito's picture

Was it the long word salad title that gave it away Tom?  Or just because it has miso and black sesame seeds?  😜😂

One of these days I’ll have to get a hold of some nigella seeds, I’ve never seen them around here.


tpassin's picture

Was it the long word salad title that gave it away Tom?  Or just because it has miso and black sesame seeds? 

Both!  Although seeing "miso" alerted me.

One of these days I’ll have to get a hold of some nigella seeds, I’ve never seen them around here.

Most likely in an Indian or middle eastern store. They are tiny black seeds

Benito's picture

Thanks for the tip on the nigella seeds.  Next time I’m in Little India in the east end of Toronto I’ll look for them.


Isand66's picture

These look incredible Benny.  I imagine it must have been hard to not eat the whole thing in one sitting 😆.

I need to lose some weight otherwise I would have to make these ASAP!

Happy baking!


Benito's picture

Thank you Ian. Fortunately I have shared most of this with neighbors and staff otherwise I’d have a lot of weight to lose. 

JonJ's picture

What a great combination and what lookers these rolls are.

Miso and butter sounds very interesting as a combination to explore.


Benito's picture

Thanks Jon, miso is a great ingredient to add to so many different things.  The glutamate in it really is umami and makes things just taste delicious.