If you need a simple bread recipe, this crispy Baked Scallion (Green Onion) Bread is the answer! It has a crispy outer crust, soft fluffy layers inside, and is filled with the fragrant scallions aroma.

2020 is probably the year many people begin to grow veggies at home. Thanks to my husband’s green thumb, we have unlimited supplies of scallions/green onions in our garden. Although it’s normally used as a garnish, you can definitely make it the star of the dish such as Scallion pancakes or buns.
Today, I’m using it to make a delicious and flavorful bread that’s crispy on the outside and soft and fluffy on the inside. In just a few simple steps, your kitchen will be filled with the fragrant scallions aroma in no time.
This recipe is so easy that you can even prepare the dough the night before and let it proof in the fridge. Then, you’ll assemble it the next day and bake it for a delicious breakfast meal.

This recipe is my family’s most requested dish I’ve made with my kids more than a dozen times already. Since it’s the holiday season, I’ve made it into a snowflake shape which was inspired by a lot of amazing blogs online.
How to Baked Scallion (Green Onion) Bread Steps
There are only 2 parts to make the bread; dough and scallion mixture.
To make the dough, you’ll first create a yeast mixture when you are using Active Dry Yeast. Mix the yeast, sugar, and warm water in a cup and let it sit until the yeast is foamy about 5 – 10 minutes.
If you are using instant yeast (see video), you can add the yeast directly to the flour mixture. Once you have a shaggy dough, add the butter and knead again until incorporated. Let the dough rest until double its size, covered.
For the scallion mixture, place chopped scallions, flour, salt in a bowl. Heat the oil to about 160°F (70°C) or use a chopstick to test the oil. If you see bubbles form around the chopstick, it’s ready. Pour the hot oil into the scallion mixture and mix to combine.
Once the dough has risen, punch it down and transfer it onto a floured surface. Divide it into 4 equal balls. Using a lightly floured rolling pin, roll each one into a 10″ circle.
Lightly grease a baking sheet pan and lay one 10″ circle on it. Spread with 1/3 of the scallion mixture and top with another rolled dough. Repeat the same step until you are done with all the filling. You should get 3 layers of filling.
How to shape the Scallion (Green Onion) Bread
To make the snowflake shape, place a small round saucer or glass in the middle of the layered dough. Try not to press the saucer onto the dough but rather use it as a guide.

Then, starting at 12 o’clock from the top, cut through the dough from the end of the saucer to the end of the dough circle. With the clock guidance in mind, cut the dough into 16 wedges by keeping the dough underneath the sauce uncut.
Remove the saucer. Lift two wedges with your fingers and twist them away from each other 3 times.
Pinch the end tightly to make a pointy end. Repeat until you get 8 combined petals.
Brush the snowflake with melted butter and sprinkle toasted sesame seeds on the middle of the snowflake.
Bake it on a preheated oven of 375F for 25-27minutes until golden brown. For a more buttery crust, brush the outer layer with more melted vegan butter once you’ve removed it from the oven. Serve warm.
Baked Scallion (Green Onion) Bread FAQ
Types of flour – I have tried this recipe with bread, all-purpose, and spelt. They all yielded great results with spelt being denser as expected. That being said, a gluten-free flour blend will work as well. So far, bread flour yielded the fluffiest texture.
Active-dry vs Instant Yeast – Both work great and I added some baking powder to increase the bread’s fluffiness.
Why do I need the Scallion mixture? – My scallion mixture has chopped scallions, flour, and salt. I then heat some oil and pour it over the mixture to slightly cook the scallion. This step not only creates a more aromatic filling, but it’s also easier for me to spread it on the layers.
Can I make this ahead of time? – Yes, you can make the dough the night before and let it proof in the refrigerator. Thaw to room temperature the next morning before rolling it to a thin circle.
Other filling variations – If you prefer not to use scallions (green onions), feel free to use pesto or any herb mixture of choice.
How to store the leftover? – Since my family loves this recipe so much, we don’t have many incidents that I have leftovers. But if you need to store the leftovers, you can store them in an air-tight container and reheat using a toaster or microwave until it’s nice and warm.
My Baked Scallion (Green Onion) Bread experience:
My dough keeps shrinking when I tried to roll it
This happens when the dough is not properly proofed, but this won’t affect anything in this recipe. Simply dust some flour (not too much) on the surface and rolling pin, then roll it again.
Or, let the dough rest a little longer before you work on it. I like to roll mine on a granite countertop.
The snowflake ends disintegrate during baking
This happened to me a few times when I was testing the recipe. When the dough has too much oil (from the scallion mixture), this will happen. To avoid this, spread the filling evenly leaving 1-inch of the border all around.
Or once you form the shape, let it rest for another 10 minutes to proof before baking it. If you see the unattached edges, pinch them together again before you bake it.

Check out my other easy baking recipes:
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Baked Scallion (Green Onion) Bread
Ingredients
Dough
- 245 g bread/all-purpose/spelt flour plus more for dusting
- 1 teaspoon baking powder
- a pinch of salt
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- ⅔ cup warm water
- ½ tablespoon vegan butter softened
- melted vegan butter for brushing
- sesame seeds as toppings
Scallion (Green Onion) Mixture
- 10 stalks of scallions chopped
- 2 tablespoons flour
- 1 teaspoon salt
- 3 tablespoons of oil
Instructions
Make the dough
- In a measuring cup, mix sugar and yeast in warm water and let it sit for 5 minutes or until the yeast is foamy. [For instant yeast, please add them directly along with the dry ingredients below – check video]
- Place flour, baking powder, and salt in the bowl of a stand mixer fitted with the hook attachment.
- Add in the yeast mixture and knead into a shaggy dough or until there are no dry spots of flour in the bowl.
- Add in ½ tablespoon of butter and knead again until incorporated. Cover and let the dough rise until double its size.
Prepare the Scallion mixture
- Meanwhile, place chopped scallions in a bowl along with the flour and salt.
- Heat 3 tablespoons of oil in a pot until bubbles form around the chopsticks (about 160F).
- Quickly pour it into the scallion mixture, then mix to combine and divide it into 3 parts. Set aside until ready to use.
How to shape the bread
- Preheat the oven to 375°F (190°C) and lightly grease a baking sheet pan.
- When the dough has risen, punch it down and transfer it onto a cleaned surface and divide it into 4 equal portions.
- Using a lightly floured rolling pin, roll each one into a 10" circle and place it on the prepared baking sheet.
- Spread with a portion of filling, leaving a ½ inch border all around. Top it with the second circle and repeat the same step and end with the last layer of dough.
- To shape the dough, place a small round saucer (~3"diameter) in the middle as a guide.
- Using the clock mark as reference, cut through the dough from the edge of the saucer to the end of the dough circle leaving the dough underneath the saucer uncut to make 16 equal wedges.
- Remove the saucer. Lift two wedges next to each other and twist away from each other 3 times then pinch the edges tightly to seal so you'll get a pointy end. Repeat until you get 8 combined petals.
Bake the bread
- Brush the dough with melted vegan butter and sprinkle toasted sesame seeds on the middle of the dough.
- Bake in the preheated oven for about 27 minutes until golden brown.
- Brush more melted butter once you take out from the oven for a crispier and more buttery crust. Serve warm.
Video
Feel free to pin the below picture on your Pinterest Board for easy reference.

Hi! I love this bread. However, I’ve made it 2 times now and the dough has come out very wet (almost pure liquid). I’ve added 245g of flour. I’m not sure what the cause is.
Hi Olivia, thanks for sharing your feedback. May I know what type of flour did you use? This recipe works best for bread, all-purpose or spelt. With about 2 cups of flour and 2/3 cup of water, the dough will be moist but not pure liquid. Some flours do have thinner consistency, in that case, you’ll add just enough water to form a dough. Hope this helps.
Thank you for a great recipe! I tried the dough with a sweet filling of 2 tablespoons light brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground cardamom and 1/2 teaspoon. I also lightly buttered each sheet of dough. The snowflake was flavorful and crispy. Next time I’ll finish it with a dusting of powdered sugar. A great holiday treat!
Thank you so much, Gloria. I’m really happy to hear that this worked out and I love your sweet filling. It’s indeed a great holiday treat. Thanks so much and wishing you a wonderful holiday season. Best, WoonHeng
Hi. How many cups is the flour measurement? I’ve tried googling it, but there are so many different measurements.
Hi Urvi, if you use spoon and scoop method to measure your flour, you should get around 2 cups. I do prefer to weigh the flour because of this.
Great for any celebration and very easy! We have this at every holiday. Thanks WoonHeng 🙂 <3
Thank you for this wonderful recipe! Have made it several times already. Just wondering do you think almond flour or any other alternative that could be used as a substitute for regular flour?
Hey Elaine, thanks so much! That’s a great question, I have seen readers from my IG account that they made with gluten-free flours and turned out great but I haven’t seen one with almond flour yet. Hopefully someone here who made it can help answer that too. 🙂
This recipe is excellent on three levels: 1) it is absolutely delicious, 2) it is incredibly easy to make, and 3) it makes you look like a professional chef/baker! Will absolutely make again – the whole family loved it :)) Thanks for the level of detail you put in your instructions!!
Many many thanks Megan for sharing your feedback with us. I love how yours turned out, it’s beautiful❤️. Thanks so much for sharing your picture with me and greatly appreciate your message. Best wishes, WoonHeng
This is the second time I baked a star bread. I used sweet potatoes in my first attempt. Your recipe is easy to follow and the bread turned out beautiful and delectable! For my next bake later today, I will use spicy dried shrimps sambal. If I want a sweet dessert, I will use fruits. Thank you for sharing such a great recipe.
That’s so awesome, Helen. Thank you for sharing your tips and feedback. So glad it turned out well for you, and it’s definitely my go-to recipe. 🙂 Take care and have a beautiful day. Best, WoonHeng
This was so delicious and so easy to make! I can’t wait to make more of your recipes!
Thanks so so much Sammah! I can’t wait to see your other creations too. Have a fantastic day. Best, WoonHeng
This was so easy to follow. Can’t wait to make this for my friends, when we go back to the days when we had parties at home. You are a true inspiration and would want to try many of your recipes. Thank you.
yay! thanks so much Jalpa. I’m so happy to hear that you’ll make this for your friends to enjoy too. Yay! I know it won’t be too long. 🙂 Have a wonderful weekend and take good care. Stay well and safe. Best, WoonHeng
It came out perfectly! And it looked so impressive for a dinner party. This is a keeper. Thanks!!
Fantastic and fabulously easy to make and the result is so beautiful. Made this with my daughter and she enjoyed it throughly .
Thank you Woon Heng 🙏🏽
Thank you so so much Sudha! I’m so glad you loved this recipe and made it with your daughter. Yours were really beautiful. 🙂 Wishing you and family a safe one. Best, Woon Heng
I loved it! It’s very easy to make and really tasty! I’ve made a sweet version, using coconut and condensed milk and became one of my favourite reciepes. Lots of love from Brazil!
That’s so awesome to hear, many thanks for giving this recipe a try and liked it. Hope you get to try other recipes soon. best, WoonHeng
Delicious!
What is the dark brown stuff in the bowl above and to the left of the bread in the last picture? It looks like a black bean sauce. Thank you!
Yes, you are right, it’s black bean chili sauce and I used Lao Gan Ma. 🙂 Let me know if you need anything else.
Hi! I cannot find green onions at my local supermarket, what do you recommend could be some alternatives ? Can’t wait to try the recipe !
Thanks
Hi Bianca, you can use other herbs or pesto. Please check my suggestions above if you need other alternatives. Happy Cooking. Have a great one. Best, WoonHeng
Looks deliciius! Do you know if dough can be made with gluten free flour in same method? Thanks in advance.
Hello Caroline, yes, many readers have remade with gluten-free flour blend with the same method. I have shared some on my IG as well. Happy cooking and let me know if you need anything else. Have a beautiful day! Best, WoonHeng
This recipe was so easy and so good!! I added Chinese five spice to the filling but besides that followed the recipe and will definitely be making it again . I thought the shaping would be difficult but it went smoothly, and there was basically no kneading necessary! Thank you for this recipe!!
That sounds amazing, I love Chinese 5 spice powder, yum yum! So glad it worked out wonderful for you. Thank you again for making this bread and sharing your feedback. Have a beautiful day! Best, WoonHeng
This bread is soo yummy! It was easy to make and looks so beautiful. I used a combination of green onion, dill, and cilantro with a bit of nutritional yeast and it was so freaking delicious! Definitely will be making this again perhaps with tomato sauce and dairy-free cheese. Thank you!!
YAY! Thank you so much and I’m so happy you loved the recipe. Your combination sounds so delicious. Thanks so much and yes, it will work great with tomato sauce and dairy-free cheese as well. Yummy! Happy New Year. Best, WoonHeng
This wonderful is easy yet impressive! I made it with scallions with it the first time, but I accidentally added too much salt haha. The bread part was really yummy though, so I decided to remake it. I didn’t have any scallions though and used pizza sauce with cheddar cheese for the filling. It turned into such a yummy pizza bread! Definitely going to make other versions of this next time too!
Many Many thanks Ash! This bread is our favorite too, and made it more than a couple dozen times already, lol. Your combo sounds amazing and thanks again for your wonderful feedback and rating. Have a beautiful day. Best, WoonHeng
This was super tasty and easy to make! A healthier less greasy alternative to regular scallion pancake. My kids loved it!
Yay, my kids love this too, it’s quick and easy bread for snack or breakfast. 🙂 Thanks a lot for your rating and feedback, really appreciate it. 🙂 Best, WoonHeng
Thanks for sharing this recipe! Growing up, my grandpa and parents made scallion pancakes all the time. This was a really cool twist – very easy, delicious, and reminded me of home. Had to stop myself from eating the whole thing on my own!
aww, what a beautiful memory. I’m so glad this reminds you of home. Thanks so so much for sharing. It’s true for me too, I can’t stop eating and could finish the whole bread in one sitting. lol! Take care, WoonHeng
I made this and it came out perfectly! I am not an experienced bread baker and this was so easy. This bread tastes like crescent rolls but even better. I want to try it again with roasted garlic instead of scalllions. Excellent recipe!
That’s sooo awesome. Thanks so much for giving this recipe a try and really excited that you loved this recipe. Best, WoonHeng
woohoo, I’m so happy this turned out so well for you. It’s one of my favorite recipes, and my family has made it more than a couple dozen times already. lol. Thanks again for sharing your variations here. Wishing you a wonderful one. Best, WoonHeng
Aside from my inability to roll dough into a circle, this recipe was simple and delicious.
Thanks very much for your feedback! Wishing you a wonderful one.
Can you substitute olive oil if you don’t have butter?
Hey there, sure you can, I would sub with the same amount.
Amazing recipe! Turned out perfect on my first try! This will definitely be a weekly bake in my household from now on!
That’s so awesome, thank you so much! I’m happy it will be a weekly bake, woohoo! 🙂
absolutely loved this recipe! combined a pesto + scallion filling and it was fantastic, thank you!
yay! thanks so much. I’m really happy to hear you loved it. Thank you!!! The filling sounds fantastic.
Beautiful and delicious recipe,!!
Thank you for posting,
Im planning on making it again and add chopped fresh herbs like basil, cilantro, thym, oregano…
Many thanks. I love the herb version too, like pesto. YUM! I’m so happy you loved it and really thankful for your feedback and comment. 🙂
Can this recipe be easily doubled and mixed together to bake 2 breads at a time? Or is it recommended to just mix 1 portion of ingredients for 1 bread at a time?
Also, about how long and what speed do you knead it with the dough hook for?
Hello there, thanks for your interest in this recipe. I don’t have big oven, so I made one at a time. I’m pretty sure you double the portion and let it proof at the same time. 🙂 It’s a good idea especially this bread is really addictive. 🙂 I used between speed 2-4. It takes less than 5 minutes to get into a shaggy dough. Hope that helps and happy cooking. Let me know if you have any other questions at all.
Thank you! It was delicious!
thanks sooo much!! 🙂
Hi! Looking forward to making this! Would it work to cut the dough into three rather than four portions or any recommendations what to do with the fourth piece of dough? Thank you!
My apologies as I all four are used. lol in my excitement to make, I skipped through the details. Thank you!
no problem at all. You are so so welcome and happy cooking! Wishing you a wonderful holiday season. 🙂
Hello there, the fourth piece of dough is the top. The sequence is dough-scallion-dough-scallion-dough-scallion-dough. Hope that makes sense. If you want to divide it into 3 dough, you can do 2 portions of filling. Hope that helps. Happy cooking.
Addicted to this!!! Absolutely the flavors and the convenience… brings me back to my childhood!
woohoo, thanks so so much!! I’m really happy you liked it and reminds you of your childhood. Really appreciate your feedback. Best, WoonHeng
This recipe ROCKS! So delicious and actually very do-able despite the fancy and unattainable looking shape 🙂 Thank you!!
yay, thanks so so much! I love to make it too, probably more than a couple of dozen times already 🙂 Really appreciate your feedback. Best, WoonHeng
Hi! Thanks for this recipe. I thought I did a decent job in terms or following your instructions, but my dough was a lot stickier than yours. Do you have any advice on how to fix that or any ideas as to what I messed up? I’m hoping I can nail this a bit better next time. Thank you!
Hi there, thanks for your feedback. When you said the dough is sticky, were you able to knead until it turns into a soft dough where it’s tacky to touch? You can check my video which I showed a part of the dough that’s not sticking to my hand before proofing it. In the future, you can slowly add flour (1 tablespoon at a time) when your dough is sticky. Hope that helps. Thanks, WoonHeng
I’m gonna try this with the pesto I made last summer and froze and then sprinkle parm on top
thanks soo much! Hope you like it too 🙂
Looks so pretty but so easy to make. My kids finish it in no time and constantly asking for it. I have made 5 times since then. Thanks for this wonderful recipe.
I love scallion bread especially when it looks so beautiful! You make it looks easy and I am going to try it.
thank you so much! It’s my favorite too. ❤️❤️
How long do you let it rise if baking that day? If I use instant yeast do I use same amount of water and add sugar with instant yeast to flour? Also if making gluten free is there anything that has to be done differently?
Thank you.
Hello there, thanks for reaching out. Great question, it depends on the weather. When it’s cold, I tried to proof it on top of my dryer 🙂 which sometimes takes about 30-45 mins. Yes, same amount of water and sugar using Instant yeast. When you are using Instant yeast, try not to mix next to the salt. Gluten-free flour blend can be substituted, same way of making. 🙂 Hope that helps. Let me know if you need anything else.