The Ultimate Umami Roll: Miso Pesto Swirled Milk Bread Buns

pesto miso garlic milk bread buns

After our garlic miso milk bread loaf recipe went viral on TikTok, we realized how many people couldn't eat cilantro due to having the "Coriander gene." For people with this gene, they perceive the taste of soap (like Irish Spring) when they eat cilantro. What a bummer.

According to https://www.britannica.com/, "East Asians have the highest incidence of this variation, with some studies showing that nearly 20% of the population experiences soapy-tasting cilantro." While I don't have the coriander gene, I truly feel for those who do. And that's why I've learned to be very flexible when writing and developing recipes. With my miso garlic milk bread loaf, you can swap the cilantro out with shallots, scallions, or basil like I do here to make miso-pesto-garlic milk bread buns (yes, like cinnamon-bun style).

These buns are soft, fluffy, and almost too decadent. They can be made entirely vegan (use plant-based milk instead of dairy milk, and use tofu instead of an egg as the dough's binding agent). And only because someone had an argument with me about this, yeast is 100% vegan. They are fun-guys like a mushroom. Get it? Fungi, fun-guy? Har, har, har.

If you love spicy foods, add some crispy garlic spicy chili oil for an added kick.

If you bake these beauties, be sure to let me know what you think and tag #subtleasianbakes ! <3 Happy baking, fam!

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

---

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

---

Yield - 9 buns +

Author Kat Lieu

Prep time

35 Min

Cook time

35 Min

Inactive time

2 Hour

Total time

3 H & 10 M

Print

With ImageWithout Image

Miso Garlic Pesto Milk Bread Buns (Cinnamon-Bun Style) Recipe by Kat Lieu

( 0 reviews )

These buns are soft, fluffy, and almost too decadent. They can be made entirely vegan (use plant-based milk instead of dairy milk, and use tofu instead of an egg as the dough's binding agent). And only because someone had an argument with me about this, yeast is 100% vegan. They are fun-guys like a mushroom. Get it? Fungi, fun-guy? Har, har, har. If you love spicy foods, add some crispy garlic spicy chili oil for an added kick. If you bake these beauties, be sure to let me know what you think and tag #subtleasianbakes ! <3

IngredientsUSMetric

For the milk bread dough

• 350 g bread flour (choose organic if you can)
• 70 to 75 g sugar (less if you want the bread to be not as sweet)
• A teaspoon of white or red miso (a pinch of salt instead is OK)
• 1 large egg (egg replacement OK, like 50 g silken tofu)
• 175 g warm milk (warmed to about 110°F in the microwave in 20 second bursts)
• 1 packet of active dry yeast (7 to 8 g or about 2 teaspoons)
• 2 tablespoons or 30 g unsalted butter, softened (vegan butter OK)
• 1 beaten egg, for egg wash (optional)

For the filling/topping

• For the miso garlic pesto: store any extras you may have
• 1/3 to 1/2 cup olive oil
• 1 cup fresh basil, chopped
• Grated parm or cheese of choice (dairy-free OK)
• A few tablespoons pine nuts, roasted (optional)
• 5 to 6 garlic cloves, minced
• 1 tablespoon miso paste
• Salt and pepper to taste
• Paprika, garlic powder, bouillon powder (optional)

Instructions

To make the milk bread dough

1. In a stand mixer fitted with a dough hook attachment, add the flour, salt or miso paste, egg, and sugar. (Note, you can hand-knead this dough, it will just take a bit more energy and time on your part.)
2. Combine the yeast, with a pinch of sugar, with the warm milk. Set aside so the yeast can bloom and happily foam and bubble.
3. Using low mixing speed, mix together the wet and dry ingredients. Knead with mixer for a few minutes, until the dough is elastic. If the dough appears too dry, add in a little milk, a teaspoon at a time. Cover and set aside for about 10 minutes in a warm place.
4. Add the softened butter (30 g) to the dough and knead for about 10 minutes on low. Check to see if you get the windowpane effect when you stretch the dough. Again it should not be too sticky, and it should not be dry.
5. Form into a ball. Let rise at warm room temperature for about 60 minutes, until roughly doubled in size. You can also use the Proof function of your oven if the oven has this function.
6. Meanwhile...
7. Make the filling by blending everything together in a food processor or blender. You're basically making a miso garlic pesto sauce. Cover and set aside for now.
8. Grease or line a 9-inch square baking dish with parchment paper.
9. Turn dough out onto a floured work surface and roll dough into a rectangle, about 1/4 inch thick and even. Spread the filling/sauce over the entire surface of the dough.
10. Roll dough around filling to form a jelly roll or tight log; cut log into 9 even rolls and place rolls in the prepared baking dish.
11. Let proof for 60 minutes, until puffy and roughly 1.5x in size.
12. About 20 to 30 minutes before baking, preheat the oven to 350°F (180°C) with a rack in the center.
13. Brush with egg wash if you like a shinier top.
14. Bake for about 30 minutes. Please cover the top with aluminum foil, about 20 minutes in baking, to avoid burning the top.
15. Remove from oven. While the buns are still hot, sprinkle on crispy fried garlic or sesame seeds (optionally). For a pop of color, top with minced parsley, more basil, or scallions. Serve with chili oil of choice, if desired.
16. Serve warm and toasty, and enjoy with a cup of tea!

Recommended Products:

Modern Asian Baking at Home Cookbook

Similar Recipes

Savory Garlic and Scallion Milk Bread Loaf Recipe by Kat Lieu

Recipe COPYRIGHT © respective recipe developer/author.

Did you make this recipe?

Tag @subtleasian.baking on instagram and hashtag it #subtleasianbakes

---

About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.