Cilantro-Scallion Bread
Ingredients
- 2 teaspoons active dry yeast ⓘ
- 2 teaspoons Kosher salt, divided ⓘ
- 2 teaspoons sugar, divided ⓘ
- 1 3/4 cups plus 3 tablespoons all-purpose flour ⓘ
- 4 tablespoons unsalted butter, chilled, cubed ⓘ
- 1 large egg plus 1 yolk ⓘ
- Or: use premade type dinner rolls.
- 1 1/4 cups coarsely chopped scallions ⓘ
- 1/2 cup coarsely chopped fresh cilantro ⓘ
- 1/2 cup sesame seeds ⓘ
- 1 tablespoon black sesame seeds ⓘ
Instructions
- Line a baking sheet with parchment paper.
- Pour 1/2 cup warm water (105°-115°) into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over; let stand until mixture bubbles, about 10 minutes.
- Place flour, butter, remaining 1 teaspoon salt, and remaining 1 teaspoon sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down sides.
- Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.
- For premade rolls: Unroll from can and lay flat. Spread herb mixture evenly and roll up. Bake according to package directions or until golden (don't use the recipe time or they will burn)
- Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tablespoons oil and set aside.
- Preheat oven to 350°. Roll dough into a 18x9" rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough. Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4" dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.
Nutrition & Diet Analysis (per serving)
920
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).