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Cheddar Scallion Rolls

Cheddar Scallion Rolls

Cheddar scallion rolls made with enriched bread dough filled with sesame oil, butter, green onions, and cheddar cheese. A delicious savory rolls perfect for any time of day!
Yield: makes 12 bread rolls
Prep Time: 25 mins
Cook Time: 30 mins
Dough Rest Time: 1 hr 30 mins
Total Time: 2 hrs 25 mins
Course: Bread
Cuisine: American, Asian
Keyword: green onion rolls, cheddar green onion bread, scallion rolls, green onion dinner rolls
Servings: 12
Author: Maryanne Cabrera



  • 1 cup whole milk, warmed to 110° F
  • 2 ¼ teaspoon dry active yeast
  • 1 Tablespoon granulated sugar
  • 1 large egg, room temp
  • 2 cups all-purpose flour
  • 2 cups bread flour
  • 1 ½ teaspoon fine sea salt
  • 5 Tablespoon unsalted butter, sliced into tablespoons, softened


  • 7 Tablespoons unsalted butter, softened
  • 1 teaspoon sesame oil
  • ½ teaspoon fine sea salt
  • ½ cup chopped scallions (green onions)
  • 3 oz shredded cheddar cheese

Egg Wash:

  • 1 large egg
  • 1 teasppon water
  • pinch of fine sea salt
  • sesame seeds, for sprinkling


  • Pour warm milk into the mixing bowl of a stand mixer. Dissolve yeast and sugar in milk. Let sit for 5 minutes to activate yeast. Whisk in egg. Attach dough hook to stand mixer.
  • In a large bowl, whisk together all-purpose flour, bread flour, and salt. Add half of flour mixture to mixing bowl. Mix on low speed until dough starts to form together. Continue running the mixer of low speed and add softened butter one tablespoons at a time. Once all the butter has been incorporated, add remaining half of flour.
  • Increase to medium speed and knead bread for 2 minutes until dough is smooth, elastic, and does not stick to the sides of the mixing bowl. Transfer dough to a greased large bowl. Cover and allow dough to rest for 1 hour, until doubled in volume. 
  • Punch down dough. Transfer to a clean working surface. Roll dough into a 20 x 14-inch rectangle.
  • Filling: Mix together softened butter, sesame oil, and salt. The butter mixture should be creamy like mayonnaise. Spread filling mixture over rolled dough. Top with chopped scallions and shredded cheddar.
  • Starting at the longer side, roll dough into a log. Slice the log into 12 equal parts. Place cut rolls in a greased 9 x 12-inch baking pan. Cover with plastic wrap and let rolls rest for 30-45 minutes at room temperature to allow rolls to rise.
  • Preheat oven to 350°F.
  • Egg wash: In a small bowl, whisk together egg, water, and salt. Lightly brush egg wash mixture over risen rolls. Sprinkle sesame seeds over rolls.
  • Bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls register at 185°F. Allow the rolls to rest for 5 minutes to slightly cool before serving.


  • Dough can be mixed by hand. Use a large bowl and a sturdy spatula for mixing and proceed by kneading dough by hand until dough is smooth and elastic.
  • Dough can be prepared ahead of time and stored in the fridge overnight. Follow steps leading up to placing cut rolls in greased pan. Cover with plastic wrap and chill in the fridge to slow down yeast. Before baking, allow rolls to sit at room temperature for 30 minutes to reactivate yeast.
All images and text ©The Little Epicurean