SESAME SCALLION BUNS

COOKING TIME:

About 2½ hours

SERVINGS:

12 buns

INGREDIENTS:

FOR THE BUNS

½ cup whole milk

3 tablespoons sugar

1 packet (2¼ teaspoons) active dry yeast

2⅓ cups all-purpose flour, plus more for rolling

1 teaspoon fine salt

3 tablespoons cold unsalted butter, cubed, plus more for the bowl

1 large egg

White sesame seeds, for sprinkling

FOR THE SCALLIONS

¼ cup grapeseed or canola oil

2 bunches scallions, trimmed, thick ones halved lengthwise, very thinly sliced

1 teaspoon fine salt

INSTRUCTIONS:

ACTIVATE THE YEAST

Heat the milk until lukewarm.

Stir in the sugar to dissolve, then stir in the yeast.

Let stand until foamy, about 5 minutes.

MAKE THE DOUGH

Mix the flour and salt in the bowl of a stand mixer.

Add butter and beat on low with the paddle until crumbs form.

Add the foamy milk and the egg.

Beat with the paddle on low until a shaggy dough forms.

Switch to the dough hook and knead on low speed until smooth and elastic, 10 to 15 minutes.

The dough will be a bit sticky. Scrape the bowl and hook occasionally.

LET THE DOUGH RISE

Butter a large bowl and scrape the dough into it.

Cover with a clean kitchen towel.

Let rise in a warm place until doubled, about 1½ hours.

PREPARE THE SCALLIONS

Heat the oil in a small saucepan over medium-high until shimmering and almost smoking, about 5 minutes.

Remove from heat, then carefully add the scallions and salt.

They will splatter. Stir well.

Let stand while the dough rises.

ROLL AND FILL THE DOUGH

Gently press down on the dough in the bowl to deflate it.

Turn it out onto a lightly floured surface.

Using a lightly floured rolling pin, roll it into a rectangle 20 inches wide and 12 inches long.

Use a spoon to scoop the scallions onto the dough, reserving any excess oil.

Spread the scallions to the bottom and side edges, leaving a 1-inch rim at the top.

Line a rimmed baking sheet with parchment paper.

SHAPE THE BUNS

Starting from the edge closest to you, roll the dough up in a loose spiral.

Pinch the long seam to seal.

Using a serrated knife, cut the roll with a sawing motion into 12 even pieces.

Place them cut side up on the prepared sheet, spacing evenly apart.

Using your fingertips, gently pull the dough layers apart a bit.

If the end is coming unraveled, tuck it under the spiral.

Sprinkle the rolls generously with sesame seeds.

PROOF AND BAKE

Cover loosely with a clean kitchen towel and let stand in a warm place for 20 minutes.

Alternatively, cover the pan with greased plastic wrap and refrigerate overnight. Let them sit at room temperature until puffed before baking.

Heat oven to 375 degrees.

Bake until golden brown, about 20 minutes.

Immediately brush the buns with the reserved scallion oil.

Serve hot or warm.