Scallion milk bread

This beautiful scallion milk bread is a hybrid of traditional Chinese scallion pancakes and fluffy Hokkaido milk bread. Fresh green scallions and white sesame seeds create a delicious savory combination in every slice.

Scallion bread buns are the underrated Asian bakery bun. Everyone always goes for the red bean buns or sweet custard buns first. The scallion buns are the ones you pick when you’re like “hmmm, better not eat too much sugar today.”

And when you bite into that fresh, soft bun filled with fragrant scallion and toasted sesame seeds, you remember that this savory bread is amazing and you should definitely eat it more often. 

My version of scallion milk bread takes my favorite milk bread recipe and uses the same lamination technique for making traditional scallion pancakes to create beautiful layers. We’ll then roll, cut, and twist the loaf to create even more beautiful swirls and layering.

And no worries – if you know how to roll cinnamon rolls, you have all the skill needed to shape this loaf.

Ingredients for the best scallion milk bread

A couple of ingredients set this bread apart and create a lovely, light texture and rich flavor.

Tangzhong – Tangzhong is a roux made from cooking flour, milk, and water on the stove. Cooking the starches helps create an irresistibly light and fluffy texture in the final bread.

Bread flour – Compared to all-purpose flour, bread flour has extra protein which helps build structure in the dough and create a tall rise. It also absorbs more water, which is helpful for this wet dough. While it’s possible to make this loaf with all-purpose flour, the loaf will not rise as high or have as light of a texture.

Scallions – Chopped fresh green scallions are the star of the show and are layered into the bread. I use one whole bunch for this loaf.

Vegetable shortening – Spreading vegetable shortening helps separate the layers and adds extra richness to the loaf. I like using vegetable shortening because it’s easy to spread over the dough without waiting for it to come to room temperature. If you prefer, you can use softened butter as well.

Salt – Adding a pinch of salt while layering the dough brings out the flavors of the scallions. Don’t forget it!

White sesame seeds – A sprinkle of toasted white sesame seeds on top of the bread helps bring out the flavor you would find at an Asian bakery. So fragrant!

Shaping and layering the dough

I love shaping this dough because it reminds me of making scallion pancakes with my family when I was younger. The techniques we’ll use are all about bringing in layers so you can pull apart fluffy strips of bread coated in scallions.

Steps for shaping the loaf:

1. Roll out the dough into a 10 x 15 inch rectangle. 
2. Spread a thin layer of vegetable shortening over the dough. Sprinkle with scallions.
3. Roll up the dough so you have a 15 inch long tube. Then, coil the dough so you have a round piece of dough that is swirled like a snail shell.
4. Roll out the dough again into a 10 x 15 inch rectangle. 
5. Spread a thin layer of vegetable shortening over the dough. Sprinkle with salt and scallions.
6. Roll up the dough so you have a 15 inch long tube. Cut in half long-way and then twist the two halves together. Tuck the ends under and place in the loaf tin.

Tips for perfect scallion milk bread

This scallion milk bread is an enriched bread, meaning we’re adding butter, milk, and eggs to the dough. If you’re nervous about baking bread, check out my bread baking guide. It walks you through the different steps for making perfect enriched bread, from mixing to baking. I’m including some general tips here as well:

• Make sure your milk is warm but not hot. Hot liquids can kill your yeast.
• The room temperature affects rise time. If the room is too cold, your dough may struggle to rise. If you find that happening, you can read my guide to speeding up bread proofing.
• Make sure the butter is room temperature so it incorporates smoothly.
• This dough is very wet and sticky from the tangzhong, milk, egg, and butter. It will take a while to knead, so have patience and resist adding extra flour which will lead to a stiffer texture. If you’re struggling with kneading, let the dough sit for 20 – 30 minutes so that the flour can absorb some of the water.

Can I make this bread by hand?

Yes! It’s easier and quicker in a stand mixer, but it’s possible to make by hand as well. In fact, I think the texture comes out even better that way! Please follow the method in my Japanese milk bread recipe. I include certain techniques to help you handle the wet dough.

I absolutely love this recipe and am excited to share this taste from my childhood with you. My favorite way to eat it is as an omelette sandwich with sriracha – so good!

Other Asian-inspired bread recipes to try:

• Cream cheese bread
• Red bean bread with matcha glaze
• Fluffy coffee bread: brown sugar latte rolls

If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.