Recipes > Sesame Green Onion Knots Find A Store Sesame & Green Onion Knots Filled with green onions, a.k.a. scallions or spring onions, and speckled with sesame seeds, these braided rolls are inspired by cong you bing, or scallion pancakes, a Chinese savory flatbread. Yield 12 rolls Print Recipe Pin Recipe 0 Reviews IngredientsDough4 1/4 cups (540g) bread flour, divided, plus more for dusting2 tablespoons (24g) granulated sugar1 tablespoon (9g) kosher salt (see note)1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum Yeast3/4 cup (180g) whole milk1/2 cup (120g) water1/3 cup (76g) unsalted butter1 large (50g) egg, room temperatureFilling3/4 cup (64g) lightly packed finely sliced green onion1 1/2 teaspoons (7g) sesame oil1 teaspoon (4g) minced garlic1/4 teaspoon kosher salt (see note)3 tablespoons (42g) unsalted butter, melted and slightly cooledSesame seeds, for sprinklingEgg wash1 tablespoon (15g) water, room temperature1 large (50g) egg, room temperature InstructionsMake the dough: In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, kosher salt, and yeast by hand.In a medium saucepan, heat milk, water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (254 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, smooth, somewhat sticky dough forms, 20 to 23 minutes; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes to 1 hour.Spray a 12-cup muffin pan with baking spray with flour. Make filling: In a small bowl, stir together green onion, sesame oil, garlic, and kosher salt. Shape rolls: Punch down dough and let stand for 5 minutes. On a lightly floured surface, roll dough into an 18×12-inch rectangle, one long side facing you. Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a ½-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1/8 to ¼ inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each). Leaving ½ inch intact at folded end, cut 1 dough strip into 3 strands. Loosely braid strands, pinching end to adhere. Carefully tuck loose end of braid under to create a knot. (Shaping tutorial available here: Spiced Chocolate Orange Knots). Place in a prepared muffin cup. Repeat with remaining dough strips. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Preheat oven to 375°F (190°C). Make egg wash: In another small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, gently brush egg wash onto rolls, sprinkle with sesame seeds. Bake rolls: Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), about 20 minutes. Let cool in pan on a wire rack for 10 minutes. Serve warm. Store in an airtight container for up to 3 days. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
