Cilantro Scallion Rolls

I love cilantro. Some people may find it offensive, because of its pungent flavor and aroma, but I find it good in salads, soups, and just about everything.

I had a bunch of leftover cilantro after thai food night and found this recipe on First Look Then Cook. The recipe itself was easy, buttery and fatty. The texture of the bread was less like bread and more like Pillsbury crescent rolls. It's not a bad thing, but I was hoping for something more distinctly bread like out of this texture.

If you're looking for a more interesting, nutty, vaguely onion flavored replacement to those traditional Grands biscuits, then this is a perfect recipe (even good for those not skilled a bread making). However, if you wanted a bread, I suggest you look elsewhere. At least now I know what to expect out of this recipe in the future.

This post has been submitted to Yeastspotting

Cilantro Scallion Buns


  • 2 tsp active dry yeast
  • 2 tsp kosher salt
  • 2 tsp sugar
  • ½ cup warm water
  • 2 cup all purpose flour
  • 4 tbsp butter
  • 1 egg + 1 egg yolk
  • 1 ¼ cup coarsely chopped scallions
  • ½ cup chopped cilantro
  • ⅓ cup sesame seeds
  • 3 Tbsp olive oil plus more for brushing


  1. Combine yeast, 1 tsp salt, 1 tsp sugar and ½ cup warm water in small bowl to proof for 10 minutes
  2. Combine remaining salt, sugar, butter and flour. 
  3. Cut butter into the flour until it is crumbly.
  4. Mix in eggs and yeast mixture.
  5. Knead dough until light soft and smooth. 
  6. Let rise in oiled bowl for 1 hour or until doubled in size
  7. While dough is rising, chop cilantro, scallions and oil in food processor until it forms a past.
  8. Add sesame seeds and set aside. Preheat oven to 350 degrees
  9. Pat dough out into a 16x9 inch rectangle.
  10. Spread scallion paste across the entire dough and roll, dough into a log
  11. Slice dough into 1 inch rounds, placing them on a baking sheet.
  12.  Brush with a little extra olive oil and bake for half an hour until golden brown


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