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1
Pour warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt and 1 teaspoon sugar on top. Let it stand 10 minutes until foamy.
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2
Meanwhile, combine flours and remaining salt and sugar in a large bowl or the bowl of a stand mixer. Rub in butter using your fingertips, then stir to combine until the mixture resembles a coarse meal. Add egg, egg yolk and yeast mixture. Stir (using a dough hook if using a stand mixer) until just combined.
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3
Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic (or on medium speed in the stand mixer for 5 minutes until smooth and elastic). Shape dough into a ball and place in a large, lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.
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4
Meanwhile, pulse scallions and cilantro in a food processor until finely chopped. Transfer to a small bowl. Stir in white sesame seeds and 3 tablespoons oil.
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5
Heat oven to 350 F. Line a baking sheet with parchment paper. When dough has doubled, punch it down and roll it out on a lightly floured surface into an 18-by-9-inch rectangle. Spread cilantro-scallion mixture evenly on top of dough all the way to the edges. Carefully and tightly roll up the dough, working from the short end, into a cylinder. Use a sharp knife to slice into 12 rolls. Place each roll on prepared baking sheet.
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6
Brush tops of rolls lightly with more oil and sprinkle with black sesame seeds. Bake 30 minutes or until golden brown.
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7
Recipe adapted from Bon Appetit Magazine.
