scallion pull-apart bread

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for the first time since last summer when my mom accidentally spilled coffee all over the cable box attached to the small tv in our kitchen, we have a small working tv in our kitchen. so now, as if the phone and the internet weren't enough of a distraction to make me almost chop all of my fingers off every time i slice a vegetable, i now have olympic rugby and rowing doing that too. which is a good problem to have because the olympics are so great, duh. my favorite parts so far have been the 41-year-old gymnast, the swimming relay with michael phelps, men's volleyball, and the cycling race because it was the same commentators as the tour de france and it made me nostalgic for three weeks ago. my least favorite part was when i got so pumped up for the new zealand women's rugby team to do the haka but then they didn't! does anyone know why? i live 4 the haka. 

when i get sick of the olympics i turn on bojack horseman, my new favorite show. it's so weird and funny. i tried watching stranger things but spent the entire first episode with my hands over my eyes like the scaredy cat that i am and at the end i was still too scared to even walk to the other end of the house by myself without fearing that eleven would appear and suck me up into whatever alien layer she came from. great soundtrack though, no?

anyway. now that my book has gone to print i can really shamelessly cook anything i want from any cookbook i want. before it went to print, there was *always* the option of retesting a recipe from it, but now i don't even have that! so i've been busting through all of ottolenghi's books and all of the great books that just came out or are about to come out and one of my new favorite books is kristin donnelly's modern potluck. there are so many things i want to make in it. i made three recipes from it the weekend it arrived, including some crispy harissa chickpeas, a ribollita that had this addictive preserved lemon pepper relish swirled about, and these here scallion pull-apart rolls, which were a recipe that i contributed because the book is itself a little bit of a potluck, with a few recipes from different contributors. i was soo happy that she asked me to contribute and i felt like these scallion rolls would be a fun, festive, transportable addition to any potluck lineup. they are kind of like big fat scallion pancakes! 

and also big hat tip to julia turshen and gentl + hyers for the inspiration for these photos with the raspberry jam buns in small victories (that is another great book that you should get this fall!).

scallion pull-apart bread

from kristin donnelly's modern potluck

ingredients

for the dough:

2 1/4 tsp active dry yeast (1 envelope)

1 tb sugar

3/4 c warm water

3 c all-purpose flour, plus more for dusting

2 tsp kosher salt

1/2 c vegetable or canola oil, plus more for the bowl

for the filling:

roasted sesame oil, for brushing (about 1/4 c)

8 scallions, finely chopped (about 1 c)

kosher salt and freshly ground black pepper

red pepper flakes

1 large egg, lightly beaten with 1 tb water, for brushing

toasted sesame seeds, for topping

clues

make the dough: in a glass measuring cup, combine the yeast, sugar, and warm water. let stand until it foams at the top, about 5 minutes.

meanwhile, combine the flour and salt in a large bowl or the bowl of a stand mixer fitted with a dough hook. stir in the yeast mixture and the oil and mix to combine. knead for 7 to 10 minutes, until smooth and springy. transfer the dough to a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise until doubled in size, about 2 hours.

make the filling: brush an 8-inch round cake pan with a thin layer of sesame oil. 

on a lightly floured work surface, roll the dough out into a long rectangle that's about 24 inches by 9 inches. brush the dough with a thin layer of sesame oil, and sprinkle with the scallions, a pinch of salt, a few grinds of pepper, and a pinch or two of red pepper flakes. roll the long side of the dough up like a jelly roll and brush the outside with more sesame oil. cut the roll into 1 1/2- to 2-inch pieces and arrange the pieces cut side up in the cake pan. cover and let it rise for 30 more minutes.

preheat the oven to 375ºf.

brush the dough with the egg wash and sprinkle with sesame seeds and a bit more salt. bake for 30 to 35 minutes, until the top begins to brown. let cool briefly and serve.

and! in the spirit of a potluck, you can leave a comment here to enter to win some great lidded transportable dishes from pyrex! to enter to win a Pyrex® Simply Store® 4 Cup Flowers Storage Dish W/ Turquoise Lid and Storage Plus® 4 Cup Turquoise Lane Storage Dish w/ Turquoise Lid, tell me about your favorite potluck dish and be sure to leave your email in the comment form! giveaway open to u.s. residents. a winner will be chosen at random next week.

-yeh!