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Wholesome Miso-Infused Multigrain Rolls with Sesame & Seaweed
Discover a unique twist on homemade bread with our Miso-Infused Multigrain Rolls, packed with sesame and seaweed for a nutritious, umami-rich treat.
Dive into the delightful world of homemade bread with an innovative twist that combines the hearty goodness of multigrain flour with the savory umami of miso paste. These Miso-Infused Multigrain Rolls are not only a feast for the senses but also a boon for your health, offering a unique blend of flavors and textures enhanced by nutrient-rich sesame seeds and seaweed. Perfect for those looking to explore new culinary horizons while maintaining a clean eating lifestyle.
These rolls are rich in whole grains, providing sustained energy and fiber essential for digestive health. The addition of miso not only introduces a delicious complexity but also brings probiotic benefits, supporting gut health. Meanwhile, the sesame seeds and seaweed contribute vital minerals like calcium and iodine, making these rolls a powerhouse of nutrition. Whether enjoyed as a snack, a side dish, or the base of a light meal, these rolls are sure to uplift your wellness journey.
Recipe Overview
🥗 Vegetarian
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
8
Calories
210 kcal
per serving
Cuisine
Japanese
Discover a unique twist on homemade bread with our Miso-Infused Multigrain Rolls, packed with sesame and seaweed for a nutritious, umami-rich treat.
Ingredients
- • warm water (110°F/45°C): 1 cup
- • active dry yeast: 2 teaspoons
- • honey: 1 tablespoon
- • miso paste (white or yellow): 2 tablespoons
- • multigrain flour: 2 1/2 cups
- • whole wheat flour: 1/2 cup
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • toasted sesame seeds: 2 tablespoons
- • dried seaweed (nori or wakame), crumbled: 1/4 cup
- • egg, beaten (optional for brushing): 1
Instructions
- 1 Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2 In a large bowl, combine the warm water, yeast, and honey. Stir gently and let sit for about 5 minutes or until the mixture becomes frothy.
- 3 Whisk in the miso paste until fully dissolved. Add the multigrain flour, whole wheat flour, olive oil, and salt into the bowl. Mix until a ragged dough forms.
- 4 Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If the dough is sticky, sprinkle with a bit more flour.
- 5 Gently fold in the sesame seeds and crumbled seaweed into the dough. Ensure even distribution throughout.
- 6 Divide the dough into 8 equal pieces and shape into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- 7 Cover the rolls with a clean kitchen towel and let them rise in a warm place for about 15 minutes. If desired, brush the tops with the beaten egg for a glossy finish.
- 8 Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
- 9 Allow to cool slightly on a wire rack before serving.
Serving Suggestions
- • These Miso-Infused Multigrain Rolls pair beautifully with a light miso soup or a fresh seaweed salad, enhancing their umami notes. Serve them with a side of avocado and cucumber slices for a refreshing touch, or enjoy them with a spread of tahini or hummus for a nutrient-rich accompaniment. For a beverage, consider green tea to complement the rolls' savory flavors. For a heartier meal, use these rolls to craft a unique sandwich with grilled vegetables and a drizzle of soy sauce or tamari. Their robust flavor profile makes them a perfect vehicle for a variety of fillings, making lunchtime both delicious and nutritious.
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, place them in a resealable plastic bag and freeze for up to 1 month. To retain their texture and flavor, reheat the rolls in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
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