Sesame Scallion Milk Buns from Made Here

"Golden Diner's take on a breakfast sandwich features a few innovations from the mid of chef-owner Sam Yoo, but the thing that makes it a Chinatown Breakfast Sando, is the sesame scallion roll. Sam sources these from a local bakery with whom he worked closely to perfect the recipe. 'We wanted to make it like your classic Chinatown bakery bread,' he explained."

- Made Here

Carefully perfected buns for a breakfast sando? Count us in! These sesame scallion milk buns from Chinatown's Sam Yoo and his Golden Diner are worth the time and effort.

With plenty of opportunities to kick back and put your feet up between steps, this recipe will help you make a breakfast sandwich you won't soon forget.

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Made Here

These sesame scallion milk buns come from Made Here: Recipes & Reflections From NYC's Asian Communities by Send Chinatown Love. Inside, Sam Yoo talks about the menu at his Golden Diner:

...includes popular items like the Chicken Katsu Club, the Thai Cobb Salad, and the Chinatown Egg & Cheese Sando, drawing inspiration from Japanese, Thai, and Chinese flavors, which share space on the menu with some Korean-inflected versions of classics such as chicken wings and cheeseburgers.

'That comes from things that I enjoyed eating as an Asian American growing up in New York - if these are flavors that I enjoy that make sense here, let's reinterpret it in a way that is fun.' said Sam.

'I think the word "fusion" is sort of a dirty word in a sense that people don't like to identify themselves as a fusion restaurant, myself included, but at the end of the day what we are doing is fusing cuisines, cultures. I don't ever try to do it in a way that feels like appropriation.

I hope that the way we do it has meaning, that it supports the story we are telling, that we're respecting each thing.'

How to Make Sesame Scallion Milk Buns

Ingredients

• flour - all-purpose flour is recommended
• yeast - active dry yeast for these milk buns
• honey
• scallions
• water
• milk powder - nonfat milk powder
• salt - kosher salt
• butter - unsalted butter, melted and cooled for the best results
• egg
• milk - you can also use water for the egg wash
• sesame seeds - for sprinkling on top of the buns

Equipment

• prep bowls
• Santoku knife
• butcher block
• measuring cup
• measuring spoons
• kitchen scale
• whisk
• plastic wrap
• small saucepan
• wooden spoon
• bench scraper or knife
• sheet pans or baking slab
• parchment paper
• pastry brush

Slice the Scallions

Wash your hands with soap and water. Use a knife and a cutting board to slice the scallions.

Make the Starter

Use a kitchen scale to weigh the flour for the starter in a large bowl. Use measuring spoons to add the yeast and honey. Pour in the water and add the scallions.

Whisk it all together and scrape down the sides of the bowl as you mix. Set it aside for 5 minutes.

Start the Dough

In a large bowl, weigh the flour for the dough. Weigh the milk powder and add it to the bowl. Add the yeast. Whisk to combine the ingredients. Sprinkle the mixture over the starter.

Let it Ferment

Cover the starter with plastic wrap. Let it ferment at room temperature for 2 to 4 hours. Gas will cause the plastic to balloon slightly.

Melt the Butter

Melt the butter in a small saucepan over low heat. Turn off the stove when finished and set the saucepan aside to cool.

Add the Salt & Butter to the Dough

Wash your hands. Remove the plastic wrap from the dough bowl. Pour the butter into the bowl. Add the salt. Mix it with a wooden spoon until the flour is moistened.

Knead the Dough

Knead the dough in the bowl until it comes together, and then turn it out onto a clean, lightly floured work surface. Continue kneading for 5 minutes. Add as little additional flour as needed while kneading the dough. The dough should be sticky and wet, but not so sticky that it will be difficult to work with.

Give it a Rest

Invert the bowl and place it over the dough to cover. Allow it to rest for 20 minutes.

Knead & Rest Again

Knead for 5 minutes until the dough is smooth and elastic. Cover the dough with plastic wrap. Allow it to rest in a warm spot in the kitchen for 1 ½ to 2 hours, until doubled in size.

Divide the Dough & Rest Again

Wash your hands. Turn the dough out onto a clean work surface. Punch the dough to release the air. Use a bench scraper or knife to divide the dough into 12 equal portions.

Shape each portion into a round, even ball. Transfer the dough balls onto sheet pans lined with parchment paper or a baking slab. Cover the sheet pans with plastic wrap and rest for 1 hour, until each bun doubles in size.

Make the Egg Wash

Preheat the oven to 350 degrees Fahrenheit. Crack an egg into a small bowl and wash your hands. Add the milk or water and whisk the ingredients until smooth.

Brush the Milk Buns with Egg Wash & Bake

Brush each bun with egg wash. Sprinkle sesame seeds on top. Place the sheet pans in the oven and bake for 24 to 30 minutes, until the buns are golden-brown. Turn off the oven when finished.

Allow the buns to cool for 20 minutes before slicing.