Flower Scallion Rolls

(This Steamed Roll is very popular in northern China)

Yield: About 12 Rolls

Ingredients:

3 1/2 cups all purpose flour
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1/3 cup sesame oil
1 teaspoon salt
2 teaspoons baking powder
scallions, finely chopped, as desired


Directions:

Dissolve the yeast in the warm water and let sit for
15 minutes.

Place the flour in a large bowl. Begin adding the yeast
in a steady stream, stirring.

Turn the dough out onto a lightly floured surface, and
knead until the dough is smooth and elastic, adding a bit of
flour or water as necessary. Let the dough rise for 3 hours.

Dissolve the baking powder in 1/2 tablespoon of cold water.
Knead into the risen dough.

until the dough is again smooth and elastic.

To prepare rolls: Roll the dough into a 24-inch square.
Lightly rub the sesame oil over with your fingers.
Sprinkle over with salt and scallion.

Roll the dough up tightly, as you would when rolling up a
sleeping bag or when making jelly rolls. Make sure the
ends are even. Cut the dough into 2-inch pieces.

Press down lengthwise on the center of each bun with a lightly
oiled chopstick, firmly enough so that the layers spread apart,
but not so firmly that you cut clear through. The layers
will push out to the sides, so that you have two ovals that
are joined in the center. Pick up the dough by its smooth,
rounded ends, and pull until they meet underneath the roll.

Pinch the ends together underneath the roll. This causes
the flower to become rounder in shape.

Let the rolls sit for 10 minutes and steam for 20 minutes
on high heat.


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