Though a warm, buttery dinner roll is hard to compete with, Karen’s adapted recipe for Mochi Bread produces snack size rolls that are so good on their own, dipping them in gravy would be a shame. Made with three different kinds of flours, including mochiko and soy, Karen’s rolls are more exciting than the average all-purpose flour based ones. In her blog, My Baking and Cooking Passion, she talks about their texture; “their crust is crispy even after awhile and the interior is chewy” is what she says.

Now, you may have heard of and maybe even eaten mochi before, but this is a bit different from the rice cake. Unlike the cake, which can be filled with a variety of sweet or savory ingredients, Karen’s mochi bread consists of the same ingredients throughout. After the first bite, you’ll notice something fun about the rolls, though. They’re slightly sweet from the sugar and they have little air pockets, making them a light but satisfying afternoon snack.