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Sesame-and-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.


Sesame-and-Green Onion Knots

Makes 12 rolls


cups (540 grams) bread flour, divided, plus more for dusting2 tablespoons (24 grams) granulated sugar1 tablespoon (9 grams) plus 1/4 teaspoon kosher salt, divided1 (0.25-ounce) package (7 grams) instant yeast*3/4 cup (180 grams) whole milk1/2 cup (120 grams) plus 1 tablespoon (15 grams) water, divided1/3 cup (76 grams) unsalted butter2 large eggs (100 grams), room temperature and divided3/4 cup (64 grams) lightly packed finely sliced green onion teaspoons (7 grams) sesame oil1 teaspoon (4 grams) minced garlic3 tablespoons (42 grams) unsalted butter, melted and cooled slightlySesame seeds, for sprinkling


In the bowl of a stand mixer, whisk together 2 cups (254 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast by hand.
In a medium saucepan, heat milk, 1⁄2 cup (120 grams) water, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add hot milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add 1 egg (50 grams), 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 1⁄4 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, 40 minutes to 1 hour.
Spray a 12-cup muffin pan with baking spray with flour.
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.
In a small bowl, stir together green onion, sesame oil, garlic, and remaining 1⁄4 teaspoon salt.
Using a pastry brush, brush melted butter onto dough. Sprinkle green onion mixture evenly onto bottom half of dough, leaving a 1⁄2-inch border along bottom long side. Fold top half down, lightly pressing to adhere. Trim 1⁄8 to 1⁄4 inch off short sides of dough; cut crosswise into 12 strips (about 1½ inches wide each).
Leaving 1⁄2 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. 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).
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 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.

The post Sesame-and-Green Onion Knots first appeared on Bake from Scratch.

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