We took the bread dough from our Steak Bomb adventure and have started looking at what else we can bake the rolls on. Our first attempt, beyond the initial salami, was scallions. We shaped the rolls and pressed them onto the middle section of scallions. Then we brushed them with beef fat oil, let them proof, and baked them. The success we saw with the salami did not extend to the scallions. The scallions steamed and did not bake into the rolls. They added some flavor, but since they fell off, we lost the effect and full flavor potential. Looking at the failure made us realize we should have run the scallions right through the middle of the rolls. Next time we will get it right, and perhaps bake them on slices of bacon.
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