Sesame Scallion Buns

Roll up the dough, cut it into rolls, and sprinkle the rolls with sesame seeds.

Bake the rolls until golden brown, then serve.

Ingredients

Dough

• 125g (1/2 cup) sourdough starter

• 60 g (1/4 cup) soy milk

• 3 tbsp sugar

• 240 g (2 cups) all-purpose flour, plus more for rolling

• 1 tsp salt

• 3 tbsp oil

• 1 large egg

Filling

• 3 tbsp sesame oil, separated

• 2 bunches scallions, trimmed

• 3 garlic cloves, minced

• 1 tsp fine salt

• Toasted white sesame seeds, for sprinkling

Instructions

Dough

1. Mix the dough ingredients in the bowl of a stand mixer. Beat with a dough hook until a smooth, elastic dough forms.

2. Place the dough in an oiled bowl, cover it, and let it rise until puffy.

Filling

1. Heat 2 tbsp of the oil in a small pan. Add the garlic and scallions, and cook for 1-2 minutes. Stir in the salt, then remove from the heat.

Assembly

1. Roll the dough out onto a lightly floured surface. Use a rolling pin to shape it into a long rectangle.

2. Brush the dough with 1 tbsp of the sesame oil, then spread the scallions on top. Sprinkle sesame seeds over the scallions.

3. Roll the dough into a loose spiral. Cut the dough into 9 equal-sized rolls. Place the rolls in a lightly greased pan.

4. Open the layers slightly and sprinkle more sesame seeds over the top. Cover the rolls, and let them rise until puffy.

5. Preheat the oven to 375 F. Bake the rolls for 20 minutes, or until golden brown, and serve immediately.