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
- 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
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.