Scallion Pull-Apart Rolls
From Molly Yeh, these oil-based rolls keep quite well for several days!
2 1/4 tsp active dry yeast (1 envelope)
1 tb sugar
3/4 c warm water
3 c all-purpose flour, plus more for dusting
2 tsp kosher salt
1/2 c vegetable or canola oil, plus more for the bowl
for the filling:
roasted sesame oil, for brushing (about 1/4 c)
8 scallions, finely chopped (about 1 c)
kosher salt and freshly ground black pepper
red pepper flakes
1 large egg, lightly beaten with 1 tb water, for brushing
toasted sesame seeds, for topping
make the dough: in a glass measuring cup, combine the yeast, sugar, and warm water. let stand until it foams at the top, about 5 minutes.
meanwhile, combine the flour and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. stir in the yeast mixture and the oil and mix to combine. knead for 7 to 10 minutes, until smooth and springy. transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise until doubled in size, about 2 hours.
make the filling: brush an 8-inch round cake pan with a thin layer of sesame oil.
on a lightly floured work surface, roll the dough out into a long rectangle that's about 24 inches by 9 inches. brush the dough with a thin layer of sesame oil, and sprinkle with the scallions, a pinch of salt, a few grinds of pepper, and a pinch or two of red pepper flakes. roll the long side of the dough up like a jelly roll and brush the outside with more sesame oil. cut the roll into 1 1/2- to 2-inch pieces and arrange the pieces cut side up in the cake pan. cover and let it rise for 30 more minutes.
preheat the oven to 375ºf.
brush the dough with the egg wash and sprinkle with sesame seeds and a bit more salt. bake for 30 to 35 minutes, until the top begins to brown. let cool briefly and serve.
- I left out the red pepper flakes and sesame seeds, in deference to the 5-year-old's preferences.