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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
Ingredients
Dough
- 4 1/4 cups (540g) bread flour, divided, plus more for dusting
- 2 tablespoons (24g) granulated sugar
- 1 tablespoon (9g) kosher salt (see note)
- 1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum Yeast
- 3/4 cup (180g) whole milk
- 1/2 cup (120g) water
- 1/3 cup (76g) unsalted butter
- 1 large (50g) egg, room temperature
Filling
- 3/4 cup (64g) lightly packed finely sliced green onion
- 1 1/2 teaspoons (7g) sesame oil
- 1 teaspoon (4g) minced garlic
- 1/4 teaspoon kosher salt (see note)
- 3 tablespoons (42g) unsalted butter, melted and slightly cooled
- Sesame seeds, for sprinkling
Egg wash
- 1 tablespoon (15g) water, room temperature
- 1 large (50g) egg, room temperature
Instructions
- Make 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.
Notes
Salt 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.
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