Put the miso, water, and ginger in a heatproof bowl, and microwave for 1 minute to kill off the micro-organisms in the miso. If you don't do this, the dough will not rise well.
When the step 1 mixture has cooled down, put it in the bread machine along with the rest of the ingredients. Leave it up to the bread machine until the end of the 1st rising.
Take the dough out onto a floured work surface, and cut into 4 portions. It's best to weigh the dough properly here for evenly sized rolls.
Cover the dough with a tightly wrung out moistened kitchen towel and rest for 15 minutes. Round off each ball of dough again, place on a baking sheet, cover with a tightly wrung out moistened kitchen towel and leave for the 2nd rising for about 40 minutes.
When the dough has increased to about 1.5 times its original volume, bake in a preheated 180°C oven for 20 minutes. You can slash the tops or dust with some cake flour or whatever you prefer.
The rolls puffed up very nicely.
The slight ginger scent is very interesting. The bread is moist and chewy.
Story Behind this Recipe
I'm really into ginger, and I wondered how it would work in bread so I made this.
Please test the dough to see if it's risen enough rather than relying on the times listed.