Garlic Miso Rolls

1. Prepare the Pan

Grease a 10-inch cake or springform pan with unsalted butter or nonstick spray to ensure the rolls won't stick.

2. Make Garlic-Miso Butter

Mince the peeled garlic cloves using a food processor, then add the miso paste and room temperature unsalted butter. Blend until you achieve a smooth mixture. Taste and adjust with a little sea salt if desired.

3. Roll Out the Dough

Lightly dust a clean surface with all-purpose flour and roll out the Classic White Bread dough into a rough rectangle, about ½-inch thick. The flour prevents the dough from sticking to your surface.

4. Spread Garlic-Miso Butter

Spread the garlic-miso butter evenly over the rolled-out dough, ensuring every inch is covered.

5. Roll and Cut the Dough

Carefully roll up the dough, starting from one of the longer edges. As you roll, gently pull the dough to stretch it, which helps create many thin, even layers. Once your dough is rolled, use a sharp knife to cut it into 1½-inch wide rolls.

6. Let the Rolls Rise

Arrange the rolls in your prepared pan, leaving a little space between each one. Cover the pan with a dish towel or plastic wrap and let the rolls rise in a warm place for about 30 minutes.

7. Bake the Rolls

Preheat your oven to 350°F (180°C). After the rolls have risen, sprinkle a bit of flake salt over the top. Bake them for 30 to 40 minutes, placing a sheet pan on the rack below to catch any drips.

8. Cool and Serve

Let the rolls cool in the pan for about 10 minutes. Then, carefully unmold them and serve warm or at room temperature.