Cilantro-Scallion Bread

2 teaspoons dry yeast
2 teaspoons salt, divided
2 teaspoons sugar, divided
1 3/4 cups plus 3 tablespoons flour
4 tablespoons butter, chilled and cubed
1 large egg plus 1 yolk
1 1/4 chopped scallions
1/2 cup fresh cilantro
1/2 sesame seeds
3 tablespoons olive oil plus more for brushing

Line a baking sheet with parchment paper.

Pour 1/2 cup warm water into a small bowl. Sprinkle yeast, 1 teaspoon salt, and 1 teaspoon sugar over, let stand until mixture bubbles, about 10 minutes

Place flour, butter, remaining 1 teaspoon salt, and remaining teaspoon sugar, in a mixing bowl with dough hook attached. Rub in butter with fingers until mixture resembles coarse meal. Beat in egg, yolk, and yeast mixture, scraping down the sides.

knead on medium speed until dough is soft and smooth. about 5 minutes. Form dough into ball and cover and let rise until doubled. about an hour.

Meanwhile, combine scallions and cilantro in a food processor and pulse to finely chop. Transfer mixture to a medium bowl. Stir in sesame seeds and olive oil and set aside.

Preheat oven to 350. Roll dough into a 18x9 rectangle. Spoon scallion mixture evenly onto center and spread mixture to corner of dough. Working from one short edge, roll dough into a cylinder. Cute cylinder into 3/4 inch dough swirls. Transfer dough swirls to prepared baking sheet. Brush with olive oil. Bake until golden brown about 20 minutes.