These rolls are inspired by the Chinese bakery scallion & pork floss “swiss” roll of my childhood but using milk bread instead 😋.
I bought these rolls camping last weekend (first few seconds of the reel), and they made for a unique breakfast item. They toasted pretty well in an aluminum foil over indirect heat. I wish I had brought some eggs because I think they would make excellent breakfast sammies! Next time I would also be heavier handed with the fillings!
Pork Floss
Pork floss, also known as meat wool or pork sung, is a dried meat product with a fluffy and fibrous texture. It’s made from pork that has been stewed in soy sauce and sugar, then shredded into fine, cotton-like strands. Pork floss is often used as a topping or filling in various dishes, such as bread rolls, pastries, congee, and rice dishes, adding a savory and slightly sweet flavor to the food. It’s popular in Asian cuisine and is known for its versatility and distinctive texture.
There are two types of pork floss: a crispy version (pork sung), which usually comes in a container with a red label, or a softer one (pork fu), which is usually distinguished with a blue label. I recommend using the crispy version. If you are ever confused shopping for it, look for the word “pork sung” on the label.
Looking for more Chinese inspired bread recipes? Check these out:
Scallion & Pork Floss Rolls
Equipment
- kitchen twine or thread
- baking dish
Ingredients
Main dough
Mayo spread
- 3 tbsp mayonaise
- 1 tbsp condensed milk
Fillings
- 1 scallion stalk, chopped
- pork sung/pork floss
- toasted white sesame seeds optional
Eggwash
- 1 egg
- 1 tbsp water
Instructions
Make the dough
- Prepare your baking dish by lining it with parchment paper, or butter the dish and lightly sprinkle flour all over to prevent sticking. Set aside.
Shape the rolls
- Once the dough has doubled, transfer the dough onto a lightly floured work surface and roll it out into a large rectangle.
- Spread the mayo mixture all over and generously top with sesame seeds, pork floss & scallions. Then, roll it up like you would a cinnamon roll.
- Take a piece of thread or kitchen twine that's longer than the width of the log. Gently slide it underneath the log and position it in the center of the log.Bring the ends of the thread up and cross them over the top of the log where you want to cut. The thread should now be crossing over the log.Pull the ends of the thread in opposite directions towards you. The thread will cut through the dough cleanly, without squishing the roll.Now cut the two halves into thirds to get 6 rolls.
- Place the rolls in your prepared baking dish. Cover and let it rise for 1 hour, if you are using a yeasted dough, or 2-2.5 hours if you are using sourdough.
- Preheat the oven to 350F. Prepare an egg wash by whisking together one egg with a tablespoon of water. Brush this mixture evenly over the tops of the rolls. Bake the rolls in a preheated oven at 350°F for 20-25 minutes, or until they are golden brown on top.
- Remove the baking dish from the oven and allow the rolls to cool until they are warm to the touch. Transfer them to a cooling rack to cool completely, which helps to vent the bottoms.Store the rolls in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but be sure to reheat them gently to prevent hardening due to the cold.
