These Cheese-scallion Rolls pay homage to Chinese Scallion Pancakes. Chinese Scallion Pancakes are like a flaky paratha roti in which sliced scallions are rolled with the dough and then pan-fried. It’s a tasty snack when served with soy sauce. The rolls offered today are different – they are baked not fried. And I’ve added cheese to the filling making this the type of roll that you can eat as is; it goes well with soups too.
Yield: 6 large rolls/12 regular-sized rolls
2 (13”x18”) baking sheets lined with parchment paper
- 3 cups all-purpose flour
- 2 tablespoons white sugar
- 1 ¼ teaspoons instant yeast
- 1 tablespoon oil, plus extra
- 1 cup warm water (110/115 degrees F)
- Toasted sesame oil
- Fine table salt
- 1½ cups sliced scallions
- 3 cups grated cheddar cheese
- Mix together the flour, sugar, and yeast in a bowl.
- Add oil and water for form a dough. You may need more water depending on the flour. Knead dough for 3 minutes. Rub dough and bowl with oil and cover. Place the bowl with dough in a warm draft-free place to proof for 50 minutes.
- Divide the dough into 6/12 equal pieces and form into balls. Rest dough, covered, for 10 minutes.
- Working with 1 piece of dough at a time, roll the dough as thinly and widely as possible. Brush the surface of the dough with sesame oil, sprinkle all over with salt, scatter with scallions and cheese.
- Roll the dough from one end to the other to form a log. Now roll the log inwards to form a circle – snail like – and securely tuck the end under the coiled dough. Transfer to lined baking sheet and repeat until all the dough and filling are used up.
Cover and rest for 10 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Flatten each rolled-stuffed dough with your hands 5 to 6 inches for large rolls, 3 to 4 inches for smaller rolls, brush with sesame oil.
- Bake for 16 – 20 minutes or until brown and the rolls sound hollow when tapped.
- Transfer to wire racks to cool. Serve warm or at room temperature. These rolls freeze well.