Cilantro-Scallion Swirl Rolls

Pour warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt and 1 teaspoon sugar on top. Let it stand 10 minutes until foamy.

Meanwhile, combine flours and remaining salt and sugar in a large bowl or the bowl of a stand mixer. Rub in butter using your fingertips, then stir to combine until the mixture resembles a coarse meal. Add egg, egg yolk and yeast mixture. Stir (using a dough hook if using a stand mixer) until just combined.

Knead dough on a lightly floured surface for 10 minutes or until smooth and elastic (or on medium speed in the stand mixer for 5 minutes until smooth and elastic). Shape dough into a ball and place in a large, lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 hour.

Meanwhile, pulse scallions and cilantro in a food processor until finely chopped. Transfer to a small bowl. Stir in white sesame seeds and 3 tablespoons oil.

Heat oven to 350 F. Line a baking sheet with parchment paper. When dough has doubled, punch it down and roll it out on a lightly floured surface into an 18-by-9-inch rectangle. Spread cilantro-scallion mixture evenly on top of dough all the way to the edges. Carefully and tightly roll up the dough, working from the short end, into a cylinder. Use a sharp knife to slice into 12 rolls. Place each roll on prepared baking sheet.

Brush tops of rolls lightly with more oil and sprinkle with black sesame seeds. Bake 30 minutes or until golden brown.

Recipe adapted from Bon Appetit Magazine.