i’m surprised all eleven fit in this pan. aesthetic, simple, tasty. would use the folding technique for other spiral buns (cinnamon buns, anyone?)
kitchen notes - scallion buns — dough — 3⁄4 C warm soy milk ~95°F 2 tsp yeast 1 T sugar 1⁄2 tsp salt 2 1⁄2 C all-purpose flour — filling — 3 T scallions, sliced 1⁄2 tsp salt 2 T canola oil 1 T sesame oil > prepared dough, rested 1hr. prepared like cinnamon rolls, used chopstick to shape. pan fried briefly then steamed in cast iron pan.