This scallion bread is one of my all-time favorites. The soft, golden interior paired with the savory freshness of scallions on top makes it the perfect breakfast or snack. Let me show you how to make it!
Scallion Bread: A Homemade Delight
Scallion bread is a classic bakery favorite that I’ve always enjoyed picking up whenever I saw it in the display case. Its tempting aroma and soft, pillowy texture are hard to resist.
But after trying my hand at making it at home, I discovered that homemade scallion bread can actually taste even better than store-bought!
This recipe is a little different from the ones I’ve bought at bakeries. After baking, the bread turns out incredibly soft and airy, with the scallion fragrance filling the kitchen.
My children were so impressed that they said it was even better than the ones we usually get from the bakery.
Now, whenever I make this bread, they’re always asking me to make more!
Why You‘ll Love This Recipe
Unlike some other bread recipes that require a tangzhong starter (a flour-water mixture used to retain moisture and create a super soft texture), this one still turns out wonderfully soft and light.
The best part is that this bread is so much fresher than store-bought versions, and you have full control over the ingredients. Plus, with the help of a stand mixer, the dough comes together effortlessly, though hand kneading is definitely an option if you prefer.
Tips for Success
Using a Stand Mixer:
I highly recommend using a stand mixer to make the dough. It speeds up the process and ensures the dough gets kneaded evenly, which results in a smooth and elastic texture. If you don’t have one, don’t worry—you can still knead by hand. Just be sure to knead it thoroughly to develop the gluten. It might take a little more time, but the results will be just as good!
Perfect Warm Water Temperature:
When using warm water to activate the yeast, the temperature is crucial. You want it to be warm enough to help the yeast grow, but not too hot to kill it. Aim for a water temperature of 35-40°C (95-104°F). If the water is too hot, it could kill the yeast, and your dough won’t rise properly. A simple way to check is to dip your finger in the water—it should feel warm, not hot.
Instant Yeast vs. Active Dry Yeast:
I use instant yeast in this recipe, which can be mixed directly with the dry ingredients. However, if you’re using Active Dry Yeast, you’ll need to activate it first. Dissolve the yeast in a bit of warm water (from the 110g listed in the recipe) along with a pinch of sugar and let it sit for about 5-10 minutes until it becomes frothy. Once activated, you can proceed with the recipe as directed.
The Resting Time:
Allowing the dough to rise in a warm place is key to achieving the light, airy texture. The first rise takes about 30 minutes, allowing the dough to expand and develop flavor. After shaping, it needs to rise again before baking. Be patient! This rest time is essential for the yeast to work its magic.
Ingredients
- 250g all-purpose flour
- 20g milk powder
- 30g white sugar
- 1 egg (about 50 – 60g)
- 110g warm water
- 2g salt
- 5g yeast
- 30g butter
- 2g salt
Garnish
- Appropriate amount of tomato ketchup
- Appropriate amount of salad dressing
- 30g chopped scallions
- 1 egg, for egg wash
Instructions
Kneading the Dough:
- Place 250g all-purpose flour, 20g milk powder, 30g white sugar, 1 egg, and 5g yeast into a mixing bowl. Add 110g warm water.
- Start the stand mixer or knead by hand, mixing on low speed until the dough comes together. The dough will be rough at this point, but it should stretch slightly.
- Add 30g butter (cut into small pieces) and 2g salt. Mix at medium speed to incorporate the butter into the dough. The dough will become smoother as you mix.
- Increase to high speed and knead for 7-8 minutes until the dough can stretch into a thin, tear-resistant membrane.
Proofing the Dough:
- Shape the dough into a smooth ball and place it in a container. Cover with plastic wrap.
- Let the dough rise in a warm place (30-35°C, humidity 70-80%) for 30 minutes until it expands.
Shaping the Dough:
- After proofing, divide the dough into 10 small pieces and roll each piece into a smooth ball. Cover with plastic wrap and let them rest for 15 minutes.
- Roll each ball into a long, even strip, adjusting the length to your baking tray size. Pinch one end to secure the dough and roll it up tightly from the other end, making sure to seal the edges well.
- Place the rolled dough into a baking tray and cover. Repeat the rolling process for all the dough pieces.
Second Proofing:
- Place the tray in the oven and activate the fermentation function (35-38°C, 80-90% humidity), or leave the tray in a warm, humid place to proof until the dough expands to 2-3 times its original size. You can check by pressing your finger lightly into the dough—if the indentation doesn’t spring back, it’s ready.
Decoration and Baking:
- Brush the surface of the dough with egg wash. Squeeze tomato ketchup and salad dressing on top. Evenly sprinkle the chopped scallions.
- Preheat the oven to 180-200°C (adjust according to your oven). Place the baking tray in the middle of the oven.
- Bake for 15-20 minutes, keeping an eye on the bread’s color. When the surface is golden brown, remove from the oven.
Frequently Asked Questions
Can I make this bread ahead of time?
Yes! You can prepare the dough, shape it, and freeze the individual rolls. When you’re ready to bake, let the dough thaw and proof before baking.
What can I use if I don‘t have milk powder?
You can substitute with an equal amount of regular milk, but the texture might be slightly different.
Can I skip the toppings?
Yes! The bread itself is flavorful even without the scallion topping. You can enjoy it as a plain soft roll or add other toppings you prefer.
Homemade Scallion Bread: Soft, Savory, and Delicious
Ingredients
- 250 g all-purpose flour
- 20 g milk powder
- 30 g white sugar
- 1 egg about 50 - 60g
- 110 g warm water
- 2 g salt
- 5 g yeast
- 30 g butter
- 2 g salt
Instructions
Kneading the Dough:
- Place 250g all-purpose flour, 20g milk powder, 30g white sugar, 1 egg, and 5g yeast into a mixing bowl. Add 110g warm water.
- Start the stand mixer or knead by hand, mixing on low speed until the dough comes together. The dough will be rough at this point, but it should stretch slightly.
- Add 30g butter (cut into small pieces) and 2g salt. Mix at medium speed to incorporate the butter into the dough. The dough will become smoother as you mix.
- Increase to high speed and knead for 7-8 minutes until the dough can stretch into a thin, tear-resistant membrane.
Proofing the Dough:
- Shape the dough into a smooth ball and place it in a container. Cover with plastic wrap.
- Let the dough rise in a warm place (30-35°C, humidity 70-80%) for 30 minutes until it expands.
Shaping the Dough:
- After proofing, divide the dough into 10 small pieces and roll each piece into a smooth ball. Cover with plastic wrap and let them rest for 15 minutes.
- Roll each ball into a long, even strip, adjusting the length to your baking tray size. Pinch one end to secure the dough and roll it up tightly from the other end, making sure to seal the edges well.
- Place the rolled dough into a baking tray and cover. Repeat the rolling process for all the dough pieces.
Second Proofing:
- Place the tray in the oven and activate the fermentation function (35-38°C, 80-90% humidity), or leave the tray in a warm, humid place to proof until the dough expands to 2-3 times its original size. You can check by pressing your finger lightly into the dough—if the indentation doesn't spring back, it's ready.
Decoration and Baking:
- Brush the surface of the dough with egg wash. Squeeze tomato ketchup and salad dressing on top. Evenly sprinkle the chopped scallions.
- Preheat the oven to 180-200°C (adjust according to your oven). Place the baking tray in the middle of the oven.
- Bake for 15-20 minutes, keeping an eye on the bread's color. When the surface is golden brown, remove from the oven.