Sesame Scallion Buns
These are really fun buns – stuffed with scallions and rolled up like a big green jelly roll. I went with Asian – scallions and sesame – to make a meal out of “Chinese Chicken” Salad and Silky Ginger Carrot Soup, but you can really stuff them with whatever you want. I have been known to use any extra dough for tomorrow morning’s cinnamon sticky buns…Mmmm…
Sesame Scallion Buns
(about 12 large)
- 1 1/3 cup warm water
- 2 t. honey
- 2 t yeast (1 packet or fresh cube)
- 4 cups flour (up to 2 cups white whole wheat, or 1 cup whole wheat)
- 1 t. salt
- 1/2 bunch scallions, sliced thinly
- 1/4 cup sesame seeds
- 2 t. sesame oil
- more sesame for sprinkling (black is nice!)
- flaky salt for sprinkling
Dissolve yeast in warm water and honey – proof for 5 minutes. Add flour with salt slowly, beating well with a wooden spoon to activate gluten at around 3 cups. Knead dough 3-4 minutes, adding a small amount of flour if necessary. Let rest a few minutes and then knead for 5 – 10 minutes, until dough is smooth and elastic, (about 10 – 15 minutes total knead and rest time).
Let proof in a lightly covered, oiled bowl for 1 – 2 hours, until doubled in sized. On a board scattered lightly with sesame seeds, pat dough out into large rectangle about 1 inch thick. Toss sliced scallions in sesame oil with a pinch of salt and scatter evenly over top of dough. Sprinkle with 1/4 cup sesame seeds. Roll dough up into a tight jellyroll, lengthwise. Slice gently with a lightly oiled, serrated bread knife and place 2″ apart on a well oiled, or parchment-lined sheetpan. Sprinkle tops with a little flaky salt and black sesame. Let rise in a warm spot for 1 – 2 hours, until doubled in size.
Bake in a pre-heated 350° oven until fragrant and golden brown on top – about 15 – 20 minutes. Serve warm!
Conscious Food Choices 