How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Steamed Scallion Rolls?

You need 12 ingredients. The key ingredients include: The Dough, 2-1/4 teaspoons active dry yeast (1 packet), 1 tablespoon sugar, 1-1/4 cups whole milk, lukewarm, and more.

Is Steamed Scallion Rolls suitable as general?

Yes, Steamed Scallion Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Steamed Scallion Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Scallion Rolls Recipe

Name: Steamed Scallion Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Dough; 2-1/4 teaspoons active dry yeast (1 packet); 1 tablespoon sugar; 1-1/4 cups whole milk, lukewarm; 3-1/4 cups all-purpose flour; 1 teaspoon sea salt; The Filling; 1/2 cup scallions, chopped; 2 tablespoons neutral oil (corn, canola, etc.); 1/2 teaspoon sea salt; 1 teaspoon Sichuan peppercorn, freshly ground; 1 pinch sugar

1

In a small bowl, dissolve the yeast and sugar in the milk. Let it stand for a few minutes until bubbles surface. In the meantime, mix the flour and salt in a large bowl. Once the yeast is ready, pour it into the flour and stir until a loose dough forms. Turn the dough onto a lightly-floured surface and knead until it's dry but still elastic, about 5 minutes. Place the dough in a large, lightly-oiled bowl and cover with a kitchen towel. Set it in a warm place to rise until it's doubled in size, 1 to 2 hours.

2

While the dough is rising, prepare the filling by combining all the ingredients and stirring.

3

When the dough is ready, punch out the air and empty it onto a surface. Divide it into 2 equal parts. Set one aside. Roll the other into a rough square, about 12 inches by 12 inches. With a spoon, spread the filling evenly across the square, leaving a 1 inch margin on all sides. Roll the dough into a long cylinder. Gently pinch the long seam closed. Cut off the scraggly ends with a knife, then cut the dough into 6 equal parts. For each piece of dough: cut three slits on top about halfway into the dough. Pinch each end (it's going to be oily), and twist in opposite directions, uniting the ends on the bottom. Pinch the ends together (does not have to be perfect) and place the roll, pinched side down, on a surface to rest. Repeat with the other five pieces of dough.

4

Let rolls rest for another half hour to hour to rise some more. While waiting, cut out 12 pieces of parchment paper roughly 2 by 3 inches in size. You'll place each roll on a piece while steaming.

5

Once the rolls have risen, heat a pot of water on medium-high heat. Get your steamer ready by placing each roll on a piece of parchment paper and placing it in the steamer. Don't cram the rolls as they'll puff out some more while steaming. You might have to steam in batches. Once the water's boiling, place the steamer on the pot and steam the rolls for 9 minutes. They'll be really hot, and as you may guess, steamy, so carefully remove them when they're done and let them cool before eating. Repeat with the rest of the rolls.

Steamed Scallion Rolls

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