Stuffed with maple sake enoki mushrooms and full of umami flavours, inside soft and fluffy sweet rolls brushed with miso garlic butter.
Since I’ve made Garlicky Herbed Rolls with Caramelized Onions + Mushrooms with these rolls before, I decided to create something new and add a little Asian twist to it. Behold: Cheesy Miso Garlic Rolls with Maple Sake Enoki Mushrooms.
The miso garlic butter is super simple. We bake a few garlic heads, and mash it it into the butter that’s combined with miso paste, chives, and parsley. I used yellow miso paste for this, but you can also use white miso.
For the enoki mushrooms, I wanted to toss it in a flavourful yet slightly sweet sauce. I love stir frying enoki mushrooms with sake and mirin, and I’ve discovered the addition of maple syrup provides the perfect touch. When you bring the sauce to a boil, it becomes glossy and thick. Toss it with the enoki mushrooms until the liquid has evaporated, or else the mushrooms will be too wet and will make the bottom of the rolls soggy (which is why another important step is to let them cool down to room temperature before placing onto the rolls).
The perfect umami packed garlic bread.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Cheesy Miso Garlic Rolls
Ingredients
Miso Garlic Butter
- 4 heads of garlic
- 2 tbsp olive oil
- 3 tbsp unsalted butter (softened)
- 1 tbsp miso paste
- 1 tbsp finely chopped chives
- 1 tbsp finely chopped parsley
Maple Sake Enoki Mushrooms
- 300 g enoki mushrooms (roughly chopped)
- 2 garlic cloves (minced)
- 1 tbsp light soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 2 tbsp maple syrup
- ½ tbsp rice vinegar
- 1 tbsp olive oil
Assembling
- 1 package King’s Hawaiian Original Sweet Rolls (halved lengthwise)
- 1 cup shredded mozzarella cheese
Instructions
Miso Garlic Butter
- Preheat the oven to 400°F.
- Chop off the top of each head of garlic. Place in foil and drizzle the olive oil on top of the garlic heads. Wrap into a ball and roast in the oven for 50 minutes. Mash the baked garlic cloves in a bowl using a fork. Set aside.
- In a bowl, mix the softened unsalted butter with the mashed garlic, and the rest of the ingredients, until it is nice and creamy. Set aside.
Maple Sake Enoki Mushrooms
- Prepare the enoki mushrooms by chopping off about 1 inch of the root section. Tear apart in small bundles. Rinse clean and drain. Roughly chop the enoki mushrooms.
- In a bowl, mix together the sauce: soy sauce, sake, mirin, maple syrup, and rice vinegar. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add in the garlic and cook for about 10 seconds. Pour in the sauce and bring it to a boil. Add in the enoki mushrooms and toss it together with the sauce for a few minutes, until the liquid has evaporated. Set aside to cool to room temperature.
Assembling
- Preheat the oven to 350°F.
- Brush the miso garlic butter over the bottom half of the rolls. Add on the shredded mozzarella cheese and top off with the maple sake enoki mushrooms. Cover with the top half of the rolls. Brush another layer of the miso garlic butter on the top. Bake in the oven for 10-15 minutes, or until the cheese has melted. Enjoy!
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