If you’re looking for a sign to bake with pork floss, this is it. These Pork Floss Scallion Rolls are super fluffy (thanks to the tangzhong!), and then filled with a combination of whipped honey butter, scallions and umami pork floss for the perfect sweet and savoury treat. If you haven’t had a chance to try pork floss, it’s a delicious snack and condiment that’s light in texture like cotton candy but sweet and salty like jerky. I grew up eating pork floss on white rice or sandwiched between slices of white bread with mayo, but it can be used in many other ways, like as a topping for congee, eggs or as the savoury base of Vietnamese rice paper pizza, to name a few.
This recipe requires 1 hour and 40 minutes of rest time.
For the tangzhong: Place the bread flour and milk in a saucepan and cook over medium heat. Whisk until the mixture begins to thicken, it should resemble mashed potatoes. Transfer to a bowl and set aside to cool slightly.
For the dough: In the bowl of a stand mixer, add the bread flour, sugar, instant yeast and salt. Whisk to combine then create a well in the centre. Add in the beaten eggs, milk, cooled tangzhong and give it a quick mix to get the dough started. With the dough hook attachment, knead on medium speed until a shaggy dough forms. Slowly add the softened butter, 1 Tbsp at a time allowing the butter to incorporate. Then increase the speed and knead for 6-8 minutes until soft and elastic.
Note: Use the windowpane test to check that dough is ready – grab a small piece of dough and stretch it between your fingers, you should be able to stretch it thin enough for light to pass through. If the dough tears, continue kneading.
Transfer the dough to a lightly oiled bowl, cover with plastic and let rise for 1 hour or until doubled in size.
While the dough proofs, make the honey butter filling by whipping together butter, honey and salt until light and fluffy. Set aside.
Once the dough has proofed, punch it down to deflate. Transfer to a lightly-floured work surface and roll out into a large rectangle, about 18×14 inches. Spread the honey butter in one even layer, reserving about 2 tablespoons for later. Evenly sprinkle the pork floss to cover and scallions. Start on the long side of the rectangle and roll up the dough tightly until you have one large log.
Trim off the ends, slice into 12 even pieces and arrange in a greased 9×13 inch baking pan. Cover with plastic and let rise for 45-60 minutes until doubled in size.
Bake at 350°F for 30 to 40 minutes until golden brown or when the internal temperature of the dough reaches 190°F. Spread the reserved honey butter over top, sprinkle with more scallions, sesame seeds and flaky salt to taste.