Scallion and Sesame Swirl Rolls
AuthorMabActive the yeast by adding the yeast and sugar to the bottom of a large bowl and letting sit for 5-10 minutes until foaming.
Once foamed, to the yeast mixture add the flour, salt, and then rub in butter with your fingertips.
To that add the egg and yolk and stir until just combined.
Knead dough on a lightly floured surface for 10 minutes until smooth and elastic then form in to a ball and let sit for about an hour.
Heat oven to 350°F and line a baking sheet with parchment paper.
Punch down the dough and roll out on a lightly floured surface into an 18-by-9-inch rectangle then brush on olive oil and spread cilantro mixture evenly on top of dough all the way to the edges. Top the cilantro mixture with a thin layer of white sesame seed.
Tightly roll up dough from the short end and using a sharp knife, slice into rolls.
Brush tops of rolls lightly with more oil and sprinkle with black sesame seeds. Bake 30 minutes or until golden brown.
Ingredients
Directions
Active the yeast by adding the yeast and sugar to the bottom of a large bowl and letting sit for 5-10 minutes until foaming.
Once foamed, to the yeast mixture add the flour, salt, and then rub in butter with your fingertips.
To that add the egg and yolk and stir until just combined.
Knead dough on a lightly floured surface for 10 minutes until smooth and elastic then form in to a ball and let sit for about an hour.
Heat oven to 350°F and line a baking sheet with parchment paper.
Punch down the dough and roll out on a lightly floured surface into an 18-by-9-inch rectangle then brush on olive oil and spread cilantro mixture evenly on top of dough all the way to the edges. Top the cilantro mixture with a thin layer of white sesame seed.
Tightly roll up dough from the short end and using a sharp knife, slice into rolls.
Brush tops of rolls lightly with more oil and sprinkle with black sesame seeds. Bake 30 minutes or until golden brown.