Scallion Milk Bread Rolls

Melt the butter, and combine with the milk and 1 beaten egg. Stir in the yeast. Let sit until the yeast begins to form bubbles, about 5-10 minutes.

In a large bowl, mix together the flour, sugar and salt. Once combined, add the milk mixture and mix until liquid is fully incorporated into the dough. Using your hands or a dough hook, knead the dough until it’s soft and springy - about 8 minutes (it should pass the windowpane test). If dough is too wet to knead, add more flour in small increments until it’s workable.

Knead in the scallions until they are well mixed with the dough. It will initially look like WAY too many scallions, but just trust me on this. Place dough in a large bowl coated in oil, cover with plastic wrap or a cloth, and let sit in a warm place until approximately doubled in size, about 1 hour.

Grease two 9” round cake pans or one 9x13” baking pan.

Turn dough out onto a well floured surface and divide in half. Divide each half into either 8 equal pieces (for large rolls) or 16 equal pieces (for small rolls). For each piece of dough, grab dough at each end, pulling out and twisting to form a twisted rope, then coil rope around on itself to form a knotlike shape. There’s no exact science to this - as long as you end up with something relatively round in shape, you’re good (you can even just shape dough into round rolls if that’s easier.). Arrange shaped dough in greased pan(s).

Once all dough has been shaped and placed in pan(s), spray the tops of the rolls with cooking spray, cover with plastic wrap or a cloth, and let sit in a warm place to rise for another hour.

Preheat oven to 350 degrees. Brush the tops of the risen rolls evenly with beaten egg, and sprinke evenly with sesame seeds.

Bake rolls until golden brown on top, about 25-35 minutes. Turn out of pans onto a wire cooling rack to cool, then serve.