Imagine sinking your teeth into a golden, tender bun that gives way to layers of buttery richness and bursts of fresh scallion flavor. These Soft and Fluffy Scallion Butter Buns combine the comforting chew of enriched dough with the bright, savory notes of green onions, making them a perfect snack, breakfast treat, or accompaniment to soups and salads. Inspired by both classic Asian scallion pancake techniques and European enriched breads, this recipe yields a batch of pillowy buns with a crisp, sesame-studded crust and a rich, melting butter swirl inside. Though they appear bakery-worthy, they are surprisingly straightforward to prepare at home. Follow along for a detailed, step-by-step guide to mastering these irresistible buns, complete with tips, variations, and everything you need to know to make them again and again.
Preparation and Cooking Times
Preparation Time: 15 minutes active + 1 hour rising
Cooking Time: 25 minutes
Total Time: Approximately 1 hour 40 minutes
Yield and Cuisine
Yield: Makes 12 medium-sized buns
Cuisine: Fusion—combining elements of Chinese scallion breads and European enriched dough
Ingredients
For the Dough:
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300 g (2 cups) bread flour or all-purpose wheat flour
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12 g (1 tbsp) granulated sugar
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3 g (1 tsp) active dry yeast
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3 g (½ tsp) fine salt
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1 large egg
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140 g (⅔ cup) whole milk, warmed to 30–35 °C (85–95 °F)
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30 g (2 tbsp) unsalted butter, softened
For the Filling:
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80 g (5 tbsp) unsalted butter, softened
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2–3 stalks scallions (green onions), finely chopped (about ½ cup)
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Freshly ground black pepper, to taste
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Additional fine salt, to taste
For the Topping:
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1 large egg, beaten with 1 tbsp water (egg wash)
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Sesame seeds, for sprinkling
Directions
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Activate the Yeast
In a small bowl, whisk together the warm milk, sugar, and yeast. Let sit until foamy on top (about 5–7 minutes), indicating the yeast is active. -
Prepare the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture and the egg. Stir with a wooden spoon or dough scraper until a shaggy dough forms. -
Incorporate Butter
Add the 30 g softened butter to the dough. Transfer to a lightly floured surface and knead by hand for about 10 minutes (or use a stand mixer with the dough hook attachment for 6–8 minutes) until the dough is smooth, elastic, and slightly tacky. -
First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm, draft-free area until doubled in size (about 1 hour). -
Prepare the Filling
While the dough is rising, mix the softened 80 g butter with the chopped scallions, a generous pinch of black pepper, and a little salt. Spread onto parchment paper or in a shallow dish so it stays soft but is easy to spread. -
Shape the Buns
Once the dough has doubled, punch it down to release excess gas. Roll it out on a lightly floured surface into a 30×25 cm (12×10 in) rectangle. Evenly spread the scallion–butter mixture over the surface, leaving a 1 cm (½ in) border on one long side. -
Form the Log and Cut
Starting from the unbuttered edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife, cut the log into twelve equal pieces (each about 2 cm thick). -
Second Rise
Arrange the pieces cut-side up in a greased 9×13 in (23×33 cm) or similarly sized baking dish, leaving about 1 cm between each. Cover loosely and let them rise for 20–25 minutes until puffy. -
Preheat the Oven and Apply Topping
Preheat your oven to 175 °C (350 °F). Brush each bun with the egg wash and sprinkle with sesame seeds for a glossy, golden finish. -
Bake to Perfection
Bake in the center rack for 20–25 minutes, or until the tops are deep golden brown and the buns sound hollow when tapped. If the tops brown too quickly, tent with foil for the last 5 minutes. -
Cool and Serve
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm for the best buttery pull-apart texture.
Nutritional Information
Per bun (approximate):
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Calories: 220 kcal
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Protein: 5 g
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Carbohydrates: 28 g (fiber 1 g, sugars 3 g)
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Fat: 9 g (saturated fat 5 g)
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Sodium: 180 mg
Origin and Popularity
Scallion buns draw inspiration from Chinese scallion pancakes (cong you bing) and the rich, buttery rolls of European baking traditions. In recent years, fusion bakeries and home cooks alike have embraced this hybrid, showcasing how simple dough can be elevated with aromatic scallions and enriched with butter. Their popularity stems from the satisfying contrast between a tender crumb and savory layers, making them a global favorite for breakfast, brunch, or teatime.
Reasons to Love It
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Layered Flavor: Each bite reveals a swirl of butter and scallion.
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Versatile: Enjoy as a snack, side dish, or alongside soups and stews.
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Make-Ahead Friendly: Dough can be prepared the night before for fresh morning buns.
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Kid-Friendly: The buttery taste and fun pull-apart format delight all ages.
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Customizable: Add cheese, herbs, or spices for personalized twists.
Health Benefits
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Yeast-Fermented Dough: Easier digestion and potential probiotic benefits when naturally risen.
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Scallions: Provide vitamins A and C plus antioxidants.
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Controlled Fats: You decide the amount and quality of butter, allowing for balanced richness.
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Homemade Baking: Avoids preservatives and additives found in many store-bought rolls.
Serving Suggestions
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With Savory Spreads: Pair with hummus, cream cheese, or pâté.
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Soup Companion: Perfect alongside hot bowls of ramen, miso soup, or creamy pumpkin soup.
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Breakfast Board: Serve with eggs, smoked salmon, and fresh fruit.
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Picnic Favorite: Pack warm or room-temperature for on-the-go enjoyment.
Cooking Tips
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Temperature Matters: Use room-temperature ingredients for consistent dough texture.
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Proofing Environment: If your kitchen is cool, proof dough in an oven with just the light turned on.
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Butter Consistency: Softened—but not melted—butter yields defined layers without making the dough soggy.
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Uniform Cuts: Use dental floss or unflavored thread to slice the log for clean cuts.
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Avoid Over-Baking: Remove as soon as the tops are golden to keep interiors soft.
Variations
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Cheesy Scallion Buns: Sprinkle shredded cheddar or mozzarella between layers.
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Spicy Kick: Add finely chopped chilies or chili oil to the butter mixture.
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Herb Infusion: Mix fresh thyme, rosemary, or basil with the butter for aromatic notes.
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Whole Wheat Blend: Substitute half the flour with whole wheat for extra fiber.
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Sweet Twist: Omit scallions; swirl cinnamon sugar with butter for a Filipino-style ensaymada.
Conclusion
These Soft and Fluffy Scallion Butter Buns prove that with a handful of pantry staples and simple techniques, you can create bakery-quality bread at home. Their irresistible aroma, tender crumb, and savory bursts of scallion make them a standout on any table. Whether you’re feeding family on a lazy weekend morning or impressing guests at a gathering, these buns are sure to become a cherished recipe in your collection. Embrace the joy of homemade baking and watch as these golden beauties disappear from the plate!
Frequently Asked Questions
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Can I use instant yeast instead of active dry?
Yes—reduce to 2 tsp (6 g) and add directly to the flour. -
Why didn’t my buns rise?
Check yeast freshness and ensure liquids are warm (not hot). -
What if I don’t have a stand mixer?
Knead by hand on a floured surface; it takes about 10 minutes of steady work. -
Can I freeze the dough or baked buns?
Yes—freeze dough after first rise or freeze baked buns in an airtight bag for up to 1 month. -
How do I get crispier tops?
Brush with extra butter halfway through baking or switch to broil for the last minute. -
Is there a dairy-free option?
Use plant-based milk and a vegan butter substitute. -
Can I shape these into rolls or a braid?
Absolutely—divide dough into balls or braid three strands for a scallion-butter loaf. -
What’s the best flour for fluffy texture?
High-protein bread flour yields the softest crumb; all-purpose also works well. -
How long do leftovers keep?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. -
Can I double the recipe?
Yes—use a larger mixing bowl and bake in two pans, adding a few minutes to baking time if needed.