Fusion Recipe: Scallion Pancake Pull-Apart Rolls

 

This recipe for Scallion Pancake Pull-Apart Rolls transforms the flaky, savoury layers of the classic Chinese cong you bing (scallion pancake) into an easy, holiday-friendly American yeast roll. Instead of serving bread rolls, this fusion side offers a savoury, aromatic alternative that guests can effortlessly tear apart and enjoy. The buttery, crispy, and onion-infused layers provide a magnificent textural contrast to any rich main course, making it an addictive and memorable side dish that bridges two culinary traditions perfectly.

Scallion Pancake Pull-Apart Rolls

Ingredients

Category	Ingredient	Quantity	Notes
For the Dough	All-Purpose Flour	3 cups	Plus extra for dusting
	Hot (near boiling) Water	1 cup
	Cold Water	1/2 cup
	Salt	1 teaspoon
For the Filling	All-Purpose Flour	2 tablespoons	For the oil paste/roux
	Neutral Oil (e.g., Vegetable, Canola)	1/2 cup
	Salt	1/2  teaspoon	Or to taste
	Freshly Ground White Pepper	1/4  teaspoon
	Sesame Oil	2 tablespoons
	Green Onions (Scallions)	1 cup	Finely chopped
For Assembly	Butter (unsalted)	2 tablespoons	Melted, for brushing the pan

Method & Instructions

Step 1: Make the Dough

1. In a large bowl, whisk together the flour and salt.
2. Pour the hot water over the flour and immediately mix with chopsticks or a wooden spoon until a shaggy dough forms.
3. Add the cold water and mix until the dough comes together.
4. Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic.
5. Divide the dough into 8 equal pieces. Brush each piece lightly with oil, cover, and let rest for at least 30 minutes at room temperature.

Step 2: Prepare the Scallion Oil Paste

1. In a small, heatproof bowl, combine the 2 tablespoons of flour, 1/2 teaspoon of salt, and white pepper.
2. Heat the 1/2 cup of neutral oil in a small saucepan until it is smoking hot.
3. Carefully pour the hot oil over the flour mixture and whisk immediately to form a thick, smooth paste (this is the roux/oil paste). Let it cool slightly.
4. Stir in the sesame oil and the chopped green onions.

Step 3: Assemble the Rolls

1. Preheat your oven to 190 degree C (375 degree F). Grease a 9-inch round cake pan or square baking dish with melted butter.
2. Take one piece of rested dough and, on a lightly floured surface, roll it out into a thin rectangle (about 25 times 12 cm).
3. Spread a thin layer of the scallion oil paste evenly over the entire dough rectangle.
4. Starting from the long side, roll the rectangle tightly into a log.
5. Coil the log into a spiral shape, tucking the end underneath.
6. Gently flatten the spiral with your palm and roll it out one final time into a thick disc (about 10 cm wide). Do not roll too thin, or the layers will be lost.
7. Cut the disc in half, then cut those halves in half, giving you 4 wedges per dough piece.
8. Arrange the wedges snugly in the prepared baking dish with the cut sides exposed, creating a tight cluster of pull-apart rolls. Repeat with the remaining dough pieces.

Step 4: Bake and Serve

1. Bake for 25-30 minutes, or until the tops are golden brown and the rolls are cooked through.
2. Brush the tops lightly with a little more melted butter as soon as they come out of the oven.
3. Serve immediately while hot for a magnificent Christmas side dish that guests can pull apart.

Tips for Success

• Hot Water Dough: Using hot water partially cooks the flour, which prevents the dough from snapping back when rolling and gives the pancakes their unique, tender texture.
• Tuck the Edges: When rolling the dough, make sure to seal the edges well to prevent the oil filling from leaking out during the final roll and bake.
• Flaky Layers: The multiple rolling, coiling, and cutting steps are essential for achieving the iconic flaky layers of the scallion pancake texture within the baked roll format.
• Serving: These are best served fresh and hot right from the oven to enjoy the contrast of the crispy top and tender interior.