Sesame Scallion Buns

Updated Dec. 22, 2025

Recipe Overview

• Total Time: About 2½ hours (includes rising and baking)

• Prep Time: 5 minutes

• Cook Time: 30 minutes (plus 2 hours’ total rising time)

Ingredients

• Dough:

• ½ cup (130 grams) whole milk

• 3 tablespoons (45 grams) granulated sugar

• 1 packet (¼ ounce/7 grams) active dry yeast (2¼ teaspoons)

• 2⅓ cups (303 grams) all-purpose flour (plus extra for dusting)

• 1 teaspoon fine sea salt

• 3 tablespoons (42 grams) cold unsalted butter, cubed

• 1 large egg (50 grams, room temperature)

• Scallion Mixture:

• ¼ cup (60 grams) grapeseed or canola oil

• 2 bunches scallions (trimmed, thick stalks halved lengthwise, very thinly sliced)

• 1 teaspoon fine sea salt

• Finishing:

• White sesame seeds, for sprinkling

Preparation

1. Activate Yeast

Warm milk in a small saucepan over low heat to 105–110°F (40–43°C) (test with a thermometer or wrist: comfortably warm, not hot). Transfer to a bowl, stir in sugar until dissolved. Sprinkle yeast on top, let rest 5 minutes until foamy (signaling active yeast).

2. Knead the Dough

• Stand Mixer Method: In a mixer bowl, combine flour and salt. Add cubed butter, mix on low with the paddle attachment until crumbs form (2 minutes). Create a well, pour in foamy milk-yeast and egg, switch to the dough hook. Knead on low for 10–15 minutes until smooth and elastic (windowpane test: stretch a piece into a thin, tear-resistant membrane).

• Hand-Knead Alternative: Transfer dough to a floured surface. Use "palm press and fold" (press down with palms, fold over) for 10–12 minutes until windowpane stage. Dough will be slightly sticky.

3. First Fermentation

Butter a large bowl, transfer dough in, turning to coat. Cover with a damp cloth; let rise in a warm spot (25–28°C/77–82°F) 1.5 hours until doubled (finger test: indentation remains, slight rebound).

4. Prepare Scallion Oil

Heat oil in a small saucepan over medium-high until shimmering and almost smoking (370°F/188°C, ~5 minutes). Remove from heat, cool 30 seconds. Add scallions and salt, stir to coat (oil will splatter; use a splatter guard if possible). Let infuse while dough rises.

5. Roll & Spread Dough

Press dough gently to deflate. Transfer to a floured surface; roll into a 20x12-inch rectangle (scant ¼ inch thick). Spread scallion mixture evenly, leaving a 1-inch border at the top edge.

6. Shape & Cut

Starting from the bottom edge, roll dough into a tight spiral, pinching the seam. Cut into 12 equal pieces with a sharp serrated knife (each ~100g). Arrange cut-side up on a parchment-lined baking sheet, 2 inches apart.

7. Second Fermentation

Cover loosely with a damp cloth; let rise 20 minutes at 25°C/77°F until puffed (not doubled).

8. Bake

Preheat oven to 375°F (190°C) 15 minutes. Bake 20 minutes until golden brown, rotating halfway. Immediately brush with reserved scallion oil. Serve hot/warm.

Pro Tips

• Fermentation Fixes: If dough fails to rise, check yeast freshness or temperature (too hot kills yeast).

• Texture: For less stickiness, dust with rice flour (softer) or wheat flour (sturdier).

• Flavor Boost: Add 1 tbsp sesame oil to scallion mix for deeper aroma.

User Comments

• @LittleBird: Recommend store-bought dough/puff pastry for quicker results. Excited to try!

• HomeBaker: Flavor lacked depth—add garlic powder or soy sauce?

• ScallionEnthusiast: Tastes better than scallion pancakes, easier to scale. Will repeat!

• BrunchChef: Added chili crisp oil to scallion mix; served with brunch—devoured!

Note: Adjust baking time for oven variation; refrigerate shaped buns overnight (skip 20-minute rise) for richer flavor.