Imagine warm Parker House-like rolls, as soft and yielding as the plushest down pillow — only made anew with the additions of sweet potatoes, a touch of maple syrup, and white miso.

Yes, miso.

Slightly sweet, subtly briny-salty, sensationally savory, and brazenly buttery, they are everything you want in a roll — plus more.

“Sweet Potato Rolls with Miso” is from “Delectable” (Random House, 2022), of which I received a review copy.

It’s the latest cookbook by renowned Pastry Chef Claudia Fleming, a veteran of New York City’s Union Square Cafe, Montrachet, Tribeca Grill, and Gramercy Tavern, as well as Fauchon in Paris. It was written in collaboration with Catherine Young, a former Saveur editor, who has cooked at New York restaurants, including Tribeca Grill, where she and Fleming met.

Fleming is a pastry chef’s pastry chef, revered by those in the industry, but also beloved by home bakers for her straightforward, thoughtful, and do-able recipes.

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