Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour. Redust the surface and hands with flour, and knead again for a few minutes or until smooth.
Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7 inch round. Lightly brush each round with sesame oil.
Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes.
Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7 inch rounds.
In a 14 inch flat bottomed wok or skillet, heat vegetable oil over medium high heat until oil is hot but not smoking.
Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown.
As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels.
Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.
Makes 4 scallion cakes. about 12 minutes. Reduce heat to low. Add green onions and butter, stirring until butter melts.