Cilantro & Scallion Rolls
Ingredients
½ cup warm water
2 teaspoons active dry yeast
2 teaspoons salt, divided
2 teaspoons sugar, divided
1 ¾ cups plus 3 tablespoons flour
4 tablespoons butter, cubed and cold
1 large egg
1 egg yolk
1 ¼ cups scallions
½ cup fresh cilantro
3 heaping teaspoons sesame seeds
3 tablespoons olive oil
Steps
Add 2 teaspoons of instant yeast to a half cup of warm water (105 to 115 degrees Fahrenheit)
Measure in 1 teaspoon of salt and 1 teaspoon of sugar
Add 1 ¾ cups plus 3 tablespoons of flour, 1 teaspoon of sugar, and 1 teaspoon of salt to a mixer bowl
Add 4 tablespoons of cold cubed butter to the flour mixture
Pinch and rub the butter with your fingers until the mixture resembles a coarse meal
Add 1 egg and 1 egg yolk
Then just beat the egg
Pour in the yeast and water mixture and mix to incorporate
Knead on medium speed until the dough forms and is soft and smooth
Lightly grease a large bowl and form the dough into a ball and transfer to the bowl
Cover the bowl and let the dough rise for 1 hour or until doubled in size
Meanwhile, add the scallions and cilantro to a food processor
Pour in 2 tablespoons of olive oil and pulse until chopped and combined
Add another tablespoon of olive oil and blend again
Add 3 heaping teaspoons of sesame seeds and combine with the cilantro and scallions
Uncover the dough and spread some flour over the counter
Turn the dough out onto the flour and roll the dough into a rectangle about 18 inches by 9 inches
Spoon the cilantro mixture on top of the dough and spread the mixture evenly to the corners and ends of the dough
Working from one short edge, carefully roll the dough rectangle into a cylinder
Cut the cylinder of rolled dough into 3 quarters of a inch thick dough rounds
Transfer the rolls to a parchment paper lined baking tray
Bake the rolls in the oven at 350 degrees Fahrenheit for 30 minutes