Cheese & Miso Rolls From Knead Peace
Inspired by the resilient spirit of Anna Makievska and The Bakehouse, Kyiv, who have continued to bake day and night throughout the conflict, Knead Peace is a unique collection of beautiful bakes in support of Ukraine. With recipes donated by esteemed bakeries from across the globe, £2.50 from the sale of each print copy of Knead Peace sold in the UK is donated to the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.
By Leila Tang: “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. Since then, we have made many more at home! This recipe, which has our own little twist on it, taken inspiration from Chinese bakeries that often combine sweet and savoury flavours in the same bite.”
Makes 10 Rolls
Ingredients
220g full-fat (whole) milk
20g fresh yeast
100g white miso paste
450g strong white bread flour, plus extra
for dusting
100g caster (superfine) sugar
50g unsalted butter, softened
240g mature Cheddar, grated
2 spring onions, finely chopped
Method
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. 36ºC (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× 40cm (20 × 16 inches), keeping a long edge closest to you.
Sprinkle the grated cheese and chopped spring onion on to the rectangle of dough, leaving a 1.5cm (5⁄8-inch) clear strip on the bottom and top edges. Brush these strips with a little water, and then roll up from the side closest to you. Once you have formed a log, divide into 10 equal-sized portions with a knife.
- Line a baking tray (sheet) with nonstick baking paper. Transfer the rolls to the tray with the flat, circular side 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 2 hours. - Preheat the oven to 170ºC (335ºF),
Gas Mark 3. - Bake the proved rolls for 20 minutes.
These buns will keep for up to 2 days but are best enjoyed fresh.
This is an extract from Knead Peace by Andrew Green
Click here to find out more about the Ukraine Humanitarian Appeal of the Disasters Emergency Committee.
If you liked this Cheese and Miso Rolls recipe, check out the recipe to Rosemary Clodagh Bread from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna.
