Scallion Flower Rolls Recipe

I love this recipe because there’s something incredibly satisfying about transforming simple pantry staples into delightful, fluffy flower-shaped steamed buns. Plus, the combination of savory scallions and fragrant sesame oil makes each bite irresistibly delicious and worthy of sharing on my Insta feed! 🌸🥢

I love making Scallion Flower Rolls. They’re a delightful treat that combines soft, fluffy dough made from 2 cups of all-purpose flour and 3/4 cup warm water with the aromatic flavor of scallions.

My use of sesame oil adds a subtle nutty hint. A sprinkle of salt balances the taste perfectly.

Ingredients

All-purpose flour:
Rich in carbohydrates, creates the structure of the dough.

Instant yeast:
Agent for a fluffy texture; assists in fermentation.

Sugar:
Yeast is fed, sweetness is enhanced, flavors are balanced.

Scallions:
Provide fragrant hints; full of antioxidants and vitamin C.

Sesame oil:
Imparts a nutty flavor and aroma; is composed of healthful fats.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 teaspoon instant yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 cup finely chopped scallions
• 1 tablespoon sesame oil
• 1/2 teaspoon salt (for filling)

Instructions

1. In a wide basin, combine the flour, instant yeast, sugar, and salt.

2. While stirring, add warm water little by little until a dough starts to take shape.

3. Work the dough until it is smooth and elastic, roughly 8-10 minutes.

4. Incorporate vegetable oil by kneading until the oil is completely mixed in.

5. A warm location is ideal for the dough to rise for 1 hour or until it has doubled in size. The dough must be covered with a cloth that is damp.

6. Deflate the dough and roll it out into a large rectangle, 1/4 inch thick, and then cut this into 16 pieces.

7. The rolled dough should be brushed with sesame oil, and then sprinkled evenly with scallions and 1/2 teaspoon salt.

8. Starting with one of the long sides, roll the dough up tightly to make a log. Cut the log into 8 equal pieces.

9. Using chopsticks, take each piece and press down along its center. This creates a bow-like shape, which you then twist to form a flower.

10. Position the rolls in a steamer, cover them, and allow them to rise for another 15-20 minutes. Place the rolls over boiling water and steam for 15 minutes. Devour them while they’re warm!

Equipment Needed

1. Wide basin
2. Measuring cups
3. Measuring spoons
4. Wooden spoon or spatula
5. Clean kitchen cloth
6. Rolling pin
7. Sharp knife
8. Steamer
9. Pot with lid (for boiling water)
10. Chopsticks

FAQ

• Q: Can I use a stand mixer to make the dough?To knead the dough for about 5-7 minutes until it is smooth and elastic, you can use a stand mixer with a dough hook attachment.
• Q: Can I substitute the all-purpose flour with whole wheat flour?You may use substitutes, but they could affect the texture. If you use whole wheat flour, you will get denser rolls. A good substitute for whole wheat flour is to use half all-purpose flour and half whole wheat flour; this makes for a balance in the texture between using all-purpose flour and only whole wheat flour.
• Q: How can I ensure the yeast is active?Make sure your yeast is fresh and the warm water is at the right temperature (between 105-115°F) when mixing to properly activate the yeast.
• Q: Can I prepare the rolls ahead of time?A: Yes, you can form the rolls, then chill them in the refrigerator for up to 24 hours. Remove them from the refrigerator, allow them to come to room temperature, and let them rise a bit before you put them in the steamer.
• Q: How should I store leftover Scallion Flower Rolls?A: Keep them in an airtight container in the fridge for no longer than 3 days. When you’re ready to eat the last of them, steam to reheat for a texture as soft as the day they were made.
• Q: Can I freeze the rolls?Q: Is it okay to freeze unbaked rolls of 100% whole-wheat bread?

  A: Yes, freeze before the final rise after shaping the rolls. When ready to bake, thaw the rolls in the refrigerator, then allow them to come to room temperature before steaming and baking them to perfection.

• Q: What can I serve with these Scallion Flower Rolls?The things that go well with them are inspired by Asian culture, like stir-fries; they go well with soups and salads and could be an accompaniment to any number of dishes.

Substitutions and Variations

All-purpose flour: Swap in whole wheat flour for a nuttier taste and an extra hit of fiber.
Lukewarm water: Using milk will give the dough a richer texture.
Instant yeast: Substitute with active dry yeast, but remember to prove it in water before using.
Vegetable oil: Replace with melted butter to achieve a tastier outcome.
Chives: Use finely chopped scallions for a stronger but still mild onion flavor.

Pro Tips

1. Temperature of Water Ensure the water is warm, but not hot, about 105-115°F (40-46°C). This temperature is ideal for activating the yeast without killing it, ensuring your dough rises properly.

2. Kneading Technique Knead the dough until it’s smooth and elastic. This can take a solid 8-10 minutes. A good test is the ‘windowpane test’: stretch a small piece of dough; it should stretch thin without breaking, allowing light to pass through.

3. Rising Environment For optimal rising, place the dough in a warm, draft-free area. If your kitchen is cold, consider placing it in an oven with just the light on or near a warm appliance.

4. Even Rolling When rolling out the dough rectangle, ensure it is even in thickness. Uneven dough can lead to rolls that are cooked differently; some may be too soft while others are dense.

5. Sesame Oil Application When brushing the dough with sesame oil, use a soft-bristled brush to spread it evenly, ensuring that every part of the dough gets coated. This helps in achieving a fragrant and even layer of flavor.