Pan-fried scallion rolls

Overview

The chive rolls are crispy on the outside and soft on both sides, so you can eat them without eating vegetables.

Add flour, yeast, sugar, and warm water to form a dough, and let it rise until it doubles in size.
tablespoons of cooked peanut oil, 1 tablespoon of flour, salt, 13 fragrant.
Turn into a puff pastry.
Chop chives.
Knead and deflate the dough and roll it into a thin dough.
Roll out into thin dough.
Spread with butter and sprinkle with chopped green onion.
Roll it up like this.
Cut into even dough pieces and let rise for 20 minutes.
Grease the pan with oil, add the onion rolls, and fry slowly over medium heat.
Fry both sides until golden brown, pour in a little water.
Boil for 5 minutes until the water is boiled dry.
Plate.
Crispy chive rolls.