Sticky miso buns - Hikari Miso

Ingredients

3½ g active dry yeast
¼ tsp sugar
20 g Hikari Shinshu Shiro Miso paste
20 g Hikari Shinshu Shiro Miso paste
30 ml Japanese soy sauce
15 ml Japanese soy sauce
15 ml toasted sesame oil
2 tsp ground ginger
300 g plain flour + extra for dusting
2 spring onions thinly sliced
25 g pickled sushi ginger
15 ml sweet chili sauce +extra for brushing and serving
10-15 g black sesame seeds
18 x 25 cm baking tin, lined with baking parchment

Nutrition Facts

Calories・182kcalCarbohydrates・33gProtein・6gFat・3gSaturated Fat・0.5gPolyunsaturated Fat・1gMonounsaturated Fat・1gSodium・516mgPotassium・92mgFiber・2gSugar・2gVitamin A・5IUVitamin C・0.2mgCalcium・23mgIron・2mg

Instructions

In a small bowl, mix the 3½ g active dry yeast with 25 ml lukewarm water and the ¼ tsp sugar. Leave for about 10 minutes, or until foamy. Meanwhile, mix 20 g Hikari Shinshu Shiro Miso paste with 30 ml Japanese soy sauce, the 15 ml toasted sesame oil and the 2 tsp ground ginger.
Combine the 300 g plain flour ,yeast mixture, 125 ml lukewarm water, and the miso mixture in a large bowl and knead into a ball. Add a little extra water if the dough seems dry and crumbly,or a little extra flour if it feels too sticky. Knead the dough on a lightly floured work surface for about 10 minutes until smooth and elastic.
Place the dough in a large greased bowl, cover with cling film, and leave to rise in a warm place for about 1 hour, or until about double din size. Meanwhile, finely slice the 2 spring onions and mix the remaining 20 g Hikari Shinshu Shiro Miso paste with the remaining 15 ml Japanese soy sauce and the 15 ml sweet chili sauce. Squeeze out the moisture from the 25 g pickled sushi ginger.
Knead one-quarter of the spring onions into the dough and press or roll it out into a rectangle of about 25 x 30 cm. Reserve one quarter of the spring onions for garnish after the rolls are baked. Place the dough with a short side facing towards you. Leave about 2 cm uncovered along the far short edge and spread the miso mixture evenly over the rest of the dough. Scatter the remaining spring onions and the sushi ginger over the miso mixture.
Roll up the dough starting from the edge closest to you and pinch the seam firmly closed. Cut the roll into 8 slices and place them in the prepared tin, cut side up. Cover and leave to rise in a warm place for about 1 hour, or until about doubled in size.
Preheat the oven to 190°C / 375°F or 170°C / 350°Ffan
Sprinkle10-15 g black sesame seeds over the rolls and bake for about 30 minutes in the center of the oven. Cover loosely with a sheet of aluminium foil if the top gets too dark.
Remove from the oven and brush with extra sweet chili sauce. Leave to cool slightly and sprinkle with the reserved spring onions before serving.