Combine all the ingredients except for the water in a bowl and mix by hand. Work the dough between your fingers to break the miso down into fine lumps.
Add the 100 ml water and mix. If necessary, add more water until it's no longer floury.
After the dough comes together (to where it doesn't stick to your hands), knead it for 2-3 minutes.
Divide the dough into 4 equal portions. On a dusted work surface, form the dough into desired shapes. Bake in the oven for 20 minutes, then they're ready.
For the rolls in the photo, I rolled them into balls, then slashed the tops in two places.
Since there's no oil in the dough, they will harden after they cool. Steam them to enjoy a freshly baked taste. I recommend you only steam the amount that you'll be serving.
Story Behind this Recipe
Quick! And low fat! I had a craving for freshly baked bread.
The miso tends to harden when baked, so break it down as finely as you can. Also, try to get the rolls in the oven as soon as they are formed! If too much time passes, they'll loose their rising power!
The color and strength of the miso flavor depends on the type of miso you use. I use a homemade white miso.