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scallion bun by chef Adam Hayman

These scallion buns sit somewhere between a fluffy milk bun and a savoury layered flatbread.

Made with a tangzhong for extra softness, they steam up tender and aromatic, with ribbons of green onion and warm spice in every bite.

Recipes and photos by chef Adam Hayman

It’s not a scallion pancake and it’s not a milk bun — it’s the best of both breads. These buns use a make-ahead additive known as a tangzhong, a thick paste made by cooking together flour and a larger amount of liquid. By pre-cooking some of the flour with milk, moisture is trapped in baked goods by gelatinizing the starch in the flour.

If not eaten right away, thanks to the tangzhong, the buns will stay fresh in your fridge for several days.

The miso honey lemon butter is a simple accompaniment when spread on the buns, elevating the flavours of the sesame oil and green onions. This butter can also be tossed in with stir-fried greens in the unlikely event you find yourself with any left over.

This recipe was developed for the terrific people at Calgary’s Prosperity Bar. If you’re not sure if these beautiful buns are worth the trouble, try one of theirs first and you’ll be convinced!

scallion bun
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Scallion Bun

Soft, layered scallion buns steamed until pillowy and fragrant with sesame oil and five spice. Served warm with miso honey lemon butter, they balance savoury richness with a bright citrus finish.
Servings 12

Ingredients

Tangzhong

  • 1 oz all-purpose flour
  • 5.3 oz milk

Buns

  • 2.5 oz warm water (110 F)
  • .14 oz yeast
  • .35 oz sugar + 1.4 oz sugar
  • 10.6 oz flour
  • .5 oz potato starch
  • .7 oz salt, a pinch
  • .7 oz oil
  • .5 oz sesame oil
  • Chinese five-spice powder, a pinch
  • 4 green onions, sliced thin

Miso Honey Lemon Butter

  • 1 stick Butter, (1/4 lb)
  • .5 oz miso paste
  • .35 oz honey
  • .35 oz fresh lemon juice

Instructions

Tangzhong

  • Mix the flour for the tangzhong with milk in a small saucepan and cook over medium heat until it becomes a thick sticky paste. It should take a couple of minutes.
  • Place it in a bowl covered with plastic wrap and let it cool in the fridge. This can be made a day ahead of time.

Buns

  • Mix the warm water, yeast and the .35oz of sugar in a bowl — let the yeast activate for a minute or two.
  • While the yeast is blooming, combine the flour, potato starch, salt and 1.4 oz of sugar together in the bowl of your stand mixer (fitted with the dough hook).
  • Add in the yeast mixture, oil and tangzhong. Mix everything for at least five minutes. If it looks like it’s not coming together, stop your machine, remove bowl and massage everything together with your hands. If it still isn’t coming together, you may need a little more water. You want a nice smooth dough with some spring to it when pushed.
  • Cut your dough ball in half and let it rest for 15 minutes.
  • Flour your countertop and roll out one half of the dough into a large rectangle, roughly 16 inches long and 8 inches wide with the long edge of the rectangle facing you.
  • Brush on half the sesame oil and evenly sprinkle with half the five-spice and half the green onion.
  • Taking the long edge that is furthest away from you, fold the top third of the dough down toward the centre, then fold the bottom third up over that. The dough will then be folded lengthwise in thirds to form a narrow rectangle that is still 16 inches long and 8 inches wide thus forming three layers.
  • Cut the dough in half and place one 7-8 inches piece over the other. Now your roll has six layers. Cut into six even strips — each of these will become a bun.
  • Press a chopstick down the length of each small rectangle. This helps stick it together and stretch it out. Now  pull and twist each strip into a long rope and tie it into a knot. This step is a little tricky, but it’s made easier by having let your dough rest earlier. The buns don’t have to look perfect — the dough is very forgiving.
  • Repeat steps in green for the second half of your dough.
  • Cut some parchment paper into small squares and place each tied up bun onto a square. Cover the buns and let them proof, somewhere warm, for 45 minutes, or until almost doubled in size.
  • Place the buns (on their little pieces of parchment) in a bamboo steamer, but don’t crowd them. They’ll get even bigger while steaming. Most at-home bamboo steamers can hold three buns per level. 
  • Steam for twelve minutes at medium-high heat and serve with the Miso Honey Lemon Butter on the side.
  • If you haven’t eaten all of them, the buns will keep nicely in the fridge for a few days. Steam again briefly, fry the bottoms in some butter until brown, and serve them with more of the butter.

Miso Honey Lemon Butter

  • Make sure the butter is at room temperature. Once the butter is softened, mix everything together in a bowl until thoroughly combined.