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flaky scallion rolls

Flaky croissant-style scallion pastry rolls

These flaky scallion rolls are a delicious Asian-fusion bread that combines flaky laminated pastry with soft fluffy milk bread. They're filled with sriracha mayo and cheddar cheese and topped with toasted sesame seeds for the ultimate savory flavor combination!
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 4 hours
Course Breakfast, Side Dish
Cuisine Chinese
Servings 9 rolls

Equipment

  • Rolling Pin
  • Mixing bowl
  • 9 x 9 inch baking pan

Ingredients
  

Tangzhong

  • 3 tbsp (23g) all purpose flour
  • 1/4 cup (60g) water
  • 1/4 cup (60g) milk

Dough

  • 1/4 cup (60g) milk, cold
  • 1 tbsp granulated sugar
  • 2 tsp (7g) instant or active dry yeast
  • 2 1/2 cups (325g) all purpose flour
  • 1 tsp salt
  • 1 egg
  • 4 tbsp (60g) unsalted butter, room temperature

Butter for laminating

  • 12 tbsp (170g) unsalted butter, cold

Filling

  • 1 bunch scallions, chopped
  • 2 tbsp mayo
  • 1 tbsp sriracha
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp brown sugar
  • 1/8 tsp salt
  • 1/3 cup shredded cheddar cheese

Topping

  • milk for brushing
  • white sesame seeds (optional)

Instructions
 

Make tangzhong

  • In small skillet or pot, whisk together flour, milk, and water until smooth. Bring to simmer over medium-low heat, whisking frequently, until mixture has thickened but is still pourable. It should take 5 – 10 minutes. Your whisk should leave a mark when dragged along the bottom of the pan.
  • Pour into a bowl and cover surface with plastic wrap to prevent a film from forming, and allow to cool to room temperature.

Make the dough

  • In a large measuring cup, mix together the cold milk, sugar, and yeast. Set aside.
  • In the bowl of stand mixer, mix together the all purpose flour and salt. Create a well in the middle and add the milk, sugar, and yeast mixture. Add the tangzhong and egg as well. Using a dough hook attachment, mix together on low speed.
  • After the dough has just come together, add the softened butter in 4 pieces while the stand mixer is running, letting each piece incorporate into the dough before adding the next.
  • Stop mixing when the dough pulls away from the side of the bowl. Form into a ball, cover, and let rise for 45 minutes to 1 hour until doubled in size.
  • After the dough has doubled in size, place in the fridge for at least 1 hour to chill, and up to overnight.

Prepare the butter

  • Grate the cold butter into a bowl. Place the bowl in the fridge while you wait for the dough to chill.

Laminate the dough

  • Place the dough in the freezer for 20 minutes before you start laminating
  • Roll the dough out into a 16 inch x 8 inch rectangle on a floured countertop. Place the grated butter in the middle of the dough rectangle in an 8 inch by 8 inch square, spreading it out into an even layer.
  • Enclose the butter - fold the top third of the dough down until the top edge is in the center of the butter. Fold the bottom third of the dough up until the bottom edge meets the top edge. Press the edges together the seal the butter in the dough.
  • Turn 90 degrees so that the dough seam is perpendicular to you. Roll out again into a 16 inch x 8 inch rectangle. Sprinkle the surface of the dough with chopped scallions. Gently roll the rolling pin over the dough to press the scallions in.
  • Do your first book fold - fold the top edge and bottom edges of the dough so that they meet in the middle. Then, fold along the seam like you're closing a book. The dough should have 4 layers. Wrap in plastic wrap and chill for 20 - 30 minutes.
  • Remove from the fridge and roll out into a 16 inch by 8 inch rectangle. Sprinkle the surface of the dough with chopped scallions. Do your second book fold following the instructions in the above step. Wrap in plastic wrap and chill for 20 - 30 minutes.

Make the filling

  • In a small bowl, mix together the softened butter, mayo, sriracha, brown sugar, and salt. Set aside

Shape & bake the rolls

  • Grease a baking pan and set aside
  • Remove the dough from the fridge and roll out into a 12 inch by 15 inch rectangle. Spread the surface with the filling and sprinkle with chopped scallions and cheddar cheese.
  • Roll up the dough so that the final roll is 12 inches long. Divide into 9 even slices. Place each slice in the greased baking pan
  • Cover and let rise for 1 - 2 hours until puffy and doubled in size. You should see the layers start to separate. Towards the end of the rise, preheat the oven to 375°F.
  • Brush the top of the rolls with milk and sprinkle with sesame seeds
  • Place in the middle rack and bake for 25 - 30 minutes until a deep golden brown on top
  • Remove from the oven and enjoy warm!

Notes

  1. These rolls are best enjoyed fresh. If eating them on the second day, place in the oven for 5 minutes at 350F to warm them back up
Keyword bread, pastry, scallions