Spring Edamame & Whole-Wheat Pull-Apart Rolls (Vegan, Higher-Protein)
Soft, spring-green pull-apart rolls studded with edamame and chickpea flour for extra plant protein.
Best for Higher-protein, plant-forward snacks or sandwich rolls
These Japanese-inspired pull-apart rolls are soft, slightly sweet, and studded with whole edamame and a bright miso-edamame mash. A high-protein lift comes from chickpea flour and dense whole-wheat while white miso and lemon keep the flavor clean and springlike. Make them in a single pan so they bake into irresistibly tender rolls that tear apart for sharing.
Ingredients
- 360 g Whole-wheat flour
- 60 g Chickpea flour , adds protein and tenderness
- 7 g Instant yeast , about 2 1/4 tsp
- 8 g fine sea salt
- 12 g granulated sugar , helps yeast and browning
- 280 ml warm water , about 38°C (100°F)
- 30 ml olive oil , plus 10 ml for brushing after bake
- 240 g frozen shelled edamame , thawed, divided: 180 g for mash, 60 g reserved whole
- 20 g White miso paste
- 15 ml fresh lemon juice , about 1/2 lemon
- 1 garlic cloves , minced
- 2 g fine sea salt , for sprinkling on top (optional) (optional – can be omitted)
Instructions
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1
Cook and cool the edamame: bring a small pot of water to a boil, add the thawed shelled edamame and simmer 3–4 minutes until bright and tender; drain and cool briefly.
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2
Make the miso-edamame mash: reserve 60 g whole edamame (set aside). Place the remaining 180 g edamame in a food processor with white miso, lemon juice, minced garlic and 15 ml olive oil; pulse to a coarse-smooth paste. Scrape out 80–100 g of the mash to use later for layering/filling and leave the rest to be mixed into the dough.
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3
Mix dry ingredients: in a large bowl whisk together whole-wheat flour, chickpea flour, instant yeast, sugar and salt so ingredients are evenly distributed.
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4
Combine and knead: add the warm water, 15 ml olive oil and the remaining miso-edamame paste to the dry mix; stir until a shaggy dough forms, then turn onto a floured surface and knead 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth and slightly elastic. If dough feels extremely stiff, add up to 10–15 ml more water in small increments.
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5
First rise (bulk fermentation): place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.
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6
Shape rolls and add filling: gently deflate the dough and divide into 12 equal pieces (about 55–65 g each). Flatten each piece into a 3–4-inch disk, spread a scant teaspoon of the reserved miso-edamame mash in the center, add 4–5 reserved whole edamame, then fold edges over to form a smooth ball. Arrange the 12 balls close together in a lightly oiled 23×33 cm (9×13 inch) pan so they touch.
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7
Final proof: cover the pan loosely and let the rolls rise until puffy and nearly doubled (they should tip up above the rim of the pan), 35–45 minutes.
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8
Bake: preheat the oven to 200°C (400°F). Brush the tops lightly with the remaining 10 ml olive oil and bake on the middle rack for 18–22 minutes, until the tops are golden brown and the bottoms sound hollow when tapped.
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9
Finish and cool: remove from oven, immediately brush any remaining oil on top, sprinkle with flaky sea salt if using, then cool in the pan 10 minutes before transferring to a rack to finish cooling; serve warm and pull apart.