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scallion pork floss rolls

Scallion & Pork Floss Rolls

Scallion & Pork Floss Rolls: Savory bites of joy filled with finely chopped scallions and flavorful pork floss, wrapped in soft, golden-baked dough. Perfect as a snack or appetizer, bursting with delicious and unique flavors!
Course Breakfast, Snack
Cuisine Chinese
Servings 6 rolls

Equipment

Ingredients
  

Mayo spread

  • 3 tbsp mayonaise
  • 1 tbsp condensed milk

Fillings

Eggwash

  • 1 egg
  • 1 tbsp water

Instructions
 

Make the dough

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.
    scallion pork floss 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.
    scallion pork floss rolls
  • 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.
Keyword bread, sourdough