Scallion Milk Bread Rolls

• 1 cup plus 1 tablespoon whole milk, divided

• 2 3/4 cups (about 11 5/8 ounces) plus 2tablespoons bread flour, divided, plus more for dusting

• 1 1/2 teaspoons active dry yeast

• 1/4 cup plus a pinch of granulated sugar

• 1 1/2 teaspoons kosher salt, divided

• 2 large eggs

• 1/2 cup softened unsalted butter, cubed, divided

• Cooking spray

• 1 1/2 cups thinly sliced scallions

Directions

1. Whisk together 1/2 cup milk and 2 tablespoons flour in a small saucepan. Heat over medium-low, whisking constantly, until thickened to the consistency of soft mashed potatoes, 2 to 4 minutes. Immediately transfer mixture to a plate, and spread into a thin layer. Set aside.

2. Heat 1/2 cup milk in a second small saucepan over medium-low until starting to bubble, 1 to 2 minutes. (Alternatively, microwave in a microwavable glass measuring cup on HIGH until temperature reaches 110°F, about 40 seconds.) Add yeast and a pinch of sugar. Let stand until bubbly and frothy, about 5 minutes.

3. Stir together 1 teaspoon salt, remaining 2 3/4 cups flour, and remaining 1/4 cup sugar in the bowl of a stand mixer fitted with the dough hook attachment. Lightly beat 1 egg in a small bowl; add beaten egg, thickened milk mixture, and yeast mixture to mixing bowl. Beat on low speed until combined, about 30 seconds. Add 1/4 cup butter; beat on low speed until dough is smooth and pliable, about 5 minutes. (Dough will be tacky and stick to bottom of the bowl.) Shape dough into a ball, and place in a large bowl coated with cooking spray. Cover with plastic wrap, and let rise in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.

4. Meanwhile, stir together scallions, remaining 1/4 cup butter, and remaining 1/2 teaspoon salt in a small bowl.

5. Transfer dough to a lightly floured work surface; roll into a 16- x 13-inch rectangle. Spread scallion mixture evenly over dough, leaving a 1-inch border on both long sides. Starting on 1 long side, roll dough into a log. Cut off and discard 1/2 inch from each end of the log using a chef’s knife. Cut log crosswise into 12 (about 1 1/4-inch-wide) slices. Arrange slices in a lightly greased 13- x 9-inch baking pan; cover tightly using plastic wrap.

6. Let rolls stand at warm room temperature until puffed, 45 minutes to 1 hour. Preheat oven to 350°F during the final 20 minutes of proofing time. Whisk together remaining 1 egg and remaining 1 tablespoon milk in a small bowl; brush egg mixture evenly over rolls.

7. Bake rolls until golden brown, 25 to 28 minutes. Transfer baking pan to a wire rack, and let rolls cool 10 minutes before serving.

Make ahead

Bake, cool completely, and freeze rolls (well wrapped) for up to three months. Thaw the rolls at room temperature overnight, still wrapped. To reheat, cover with foil, and bake at 300°F until warmed through, then uncover briefly to recrisp the tops.