Flower Rolls

Name: Flower Rolls (葱肉花捲)
Yield: Makes 12 piggyback flower rolls. I usually count on 1 or 2 per person, depending on the appetite of the guests and the size of the meal.
Cuisine: Chinese
Ingredients: scant ½ cup finely chopped green and white scallion; ½ cup coarsely minced honey- or sugar-cured ham; 1 teaspoon double-acting baking powder; 2½ teaspoons Chinese or Japanese sesame oil; additional flour, for kneading and rolling out the dough; 1 cup plus 2 tablespoons warm (100–105°) water, in a spouted liquid measuring cup; 3½ cups (1 pound) all-purpose flour; 1 teaspoon active dry yeast; 2½ teaspoons sugar; 1½ teaspoons coarse kosher salt; ½ teaspoon Chinese or Japanese sesame oil

葱肉花捲

Preparation info

Makes 12 piggyback flower rolls. I usually count on
1 or 2
per person, depending on the appetite of the guests and the size of the meal.

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

These steamed rolls with their petal-like layers are a traditional fancy bread in north China. They typically accompany the great banquet duck dishes, and are set around the platter as a pretty frame for the bird. I love them with duck—the plush bread is the perfect balance for any oil—but I like the rolls also with homey stir-frys and soups, most anytime I’m feeling festive and want to “dress up” the meal.

Flower rolls appear in a wide variety of shapes, mostl

Ingredients

Asia
China
Bread

Ingredients

Method