Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.