Cilantro -Scallion Pinwheels

Ingredients:

2 tsps active dry  yeast

2 tsps Kosher salt, divided

2 tsps sugar, divided

1 3/4 cups plus 3 tablespoons all-purpose flour

4 tablespoons unsalted butter, chilled, cubed

1 large egg plus 1 yolk

1 1/4 cups coarsely chopped scallions

1/2 cup coarsely chopped fresh cilantro

1/2 cup sesame seeds

1 tbsp black sesame seeds (if you can find them)

3 tbsp olive oil plus more for bowl and brushing

 

Process

1.     Line a baking sheet with parchment paper. Pour 1/4 cup warm (or less) water (105°-115°) into a small bowl. Sprinkle yeast, 1 tsp salt, and 1 tsp sugar over; let stand until mixture bubbles, about 10 minutes.

2.     Place flour, butter, remaining 1 tsp salt, and remaining 1 tsp sugar in bowl of a stand mixer with dough hook attached. Rub in butter with fingertips until mixture resembles coarse meal. Beat in egg, yolk,  and yeast mixture, scraping down sides. (this can also be mixed in a food processor or in a bowl with hand)

3.     Knead on medium speed until dough is soft and smooth, about 5 minutes. Form dough into a ball; transfer to a large, lightly oiled bowl. Cover and let rise until doubled in size, about 1 hour.

4.     Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl; stir in all sesame seeds and 3 tbsp oil and set aside.

5.     Preheat oven to 350°. Roll dough into a 18×9″ rectangle. Spoon scallion mixture evenly onto center and spread mixture to corners of dough.  Working from one short edge, roll dough rectangle into a cylinder. Cut cylinder into 3/4″ dough swirls. Transfer dough swirls to prepared baking sheet; brush with oil. Bake until golden brown, about 30 minutes.