Pork Floss, Salted Egg and Seaweed Milk Rolls

12 Rolls
2 hr 35 min

I love the soft and fluffy texture of milk bread. It’s similar to brioche if you haven’t tried it before. I love making a batch and stuffing it’s with all kinds of different fillings. Sweet fillings are always easy. You can make cinnamon rolls, fill it with fruit, custard or chocolate. Savory fillings are not as easy aside from meat, ham, sausages or pizza buns. I was looking for something a bit more gourmet and something that really made your tastebuds scream.

In Chinese bakeries, there is a type of bun that has pork floss stuffed in it which gave me the idea for this. I really wanted more umami flavor and something slightly sweet to go with the salt by umami flavors. This bun really hits the spot. My entire family loved it and could not stop raving. I highly recommend that you try this!

Pork Floss, Salted Egg and Seaweed Milk Rolls
Recipe details
  • 12  Rolls
  • Prep time: 2 Hours Cook time: 35 Minutes Total time: 2 hr 35 min
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Bread dough
  • For the tangzhong:
  • 1/4 cup bread flour
  • 1/4 cup water
  • 1/4 cup milk
  • Dough:
  • 2 1/2 cup bread flour
  • 1/4 cup granulated sugar
  • 2 tsp instant yeast
  • 1 tsp fine sea salt
  • 1/2 cup whole milk, cold
  • 1 egg, cold
  • 1/4 cup butter, softened to room temp
  • 3 salted egg yolks, steamed and mashed
  • 2 scallions, finely chopped
  • 1 cup pork floss
  • 1 snack size container roasted seaweed snack
  • 1/4 cup Japanese mayo
  • 2 tbsp condensed milk
  • 3 tbsps roasted sesame seeds
In a small saucepan, combine the ingredients for the tangzhong. Whisk together the milk, water and flour. Over medium heat, keep whisking until the mixture thickens to a paste. Scrap it into the bowl of a stand mixer.
In the bowl of the stand mixture, add in the cold milk and cold egg. This will cool down the tangzhong mixture. Add in the bread flour, sugar, salt, and yeast.
Mix on low until the mixture is combined. Increase to medium speed until the dough comes together in a ball. Add in the softened butter a tablespoon at a time until absorbed.
Knead the dough on medium high until the dough is taught, smooth and it reaches a stretchable windowpane stage. This means that when you pull a piece of dough, it is stretchy and does not break easily. When you stretch out a small piece of dough, it will stretch without breaking and you will be able to see through it. This will take at least 10 minutes.
Transfer to an oiled bowl, cover and allow to double in size.
Once doubled, punch down the dough and roll it out onto a floured surface until 15x10 in size.
In a bowl, combine all of the filling ingredients.
Spread out the filling on the dough. Roll up tightly like a cinnamon roll. Cut into 12 even pieces and transfer to a 9x13 rectangular dish or 2 round cake pans. Cover and allow to rise again for 45 minutes. The rolls should be puffy.
Preheat oven to 350F. Bake for 35 minutes until cakes through and golden brown. Cool and enjoy!