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