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Craving authentic Chinese flower rolls but don’t want to wait for the dough to rise? This scallion version is your answer! No pre-rise needed—just mix, shape into beautiful spiral flowers, and steam.

Tossed with crispy scallion oil seasoned with salt and pepper, these rolls are layers of flaky goodness with a burst of scallion flavor in every bite. Super easy, even for beginners. Let’s get baking!

Contents

1 Why you’ll love this recipe
2 Ingredients
3 Instructions
4 Pro Tips
5 Chinese Scallion Flower Rolls | No-Pre-Rise, Fluffy & Aromatic

Why you’ll love this recipe

Skip the pre-rise step to save time (no waiting around for dough to double!). The crispy scallion oil adds amazing aroma, and the “silver thread” texture inside makes each bite extra flaky.

Uses basic pantry staples and takes less than an hour from start to finish. Perfect for breakfast, brunch, or as a side dish with your favorite stir-fries.

Ingredients

500g all-purpose flour
5g active dry yeast
10g granulated sugar
300g warm water (below 40℃ / 104℉, not hot to the touch)
30g green onions (finely chopped)
1 tbsp salt and pepper powder
Cooking oil (for frying scallions + brushing the steamer)
A pinch of all-purpose flour (for dusting, to prevent sticking)

Instructions

Step 1: Make Crispy Scallion Oil (The Flavor Star)

In a heatproof bowl, combine 30g chopped green onions and 1 tbsp salt and pepper powder. Mix well.
Heat an appropriate amount of cooking oil in a small pan over low heat until tiny bubbles form (about 180℃ / 356℉). Turn off the heat and let it sit for 10 seconds (to avoid burning the scallions). Pour the hot oil over the scallion mixture, stirring constantly with chopsticks to coat evenly. This will release a rich, fragrant aroma.
Set the scallion oil aside to cool completely. Warm oil will make the dough too soft to handle later.

Step 2: Knead the Dough (No Pre-Rise Needed!)

In a large bowl, mix 500g all-purpose flour, 5g active dry yeast, and 10g granulated sugar with chopsticks. Ensure the yeast and sugar are evenly distributed to avoid clumping.
Add 300g warm water gradually, stirring constantly with chopsticks until the flour turns into uniform flakes (no dry flour left).
Knead the flakes into a smooth dough by hand. If the dough is sticky, dust your hands with a little flour. The dough should be medium-soft—no need to over-knead. Key point: No pre-rise required! Move straight to the next step.

Step 3: Roll, Fold, Slice & Shape (Flower Roll Magic)

Dust a clean work surface with a pinch of flour. Roll the dough into a large rectangular sheet (about 0.3cm thick) using a rolling pin. Apply even pressure to keep the thickness consistent.
Spread the cooled scallion oil evenly over the entire surface of the dough (cover every corner). The oil layer should be thick enough to hide the dough’s color.
Fold the dough into thirds (like folding a letter). Use the rolling pin to gently flatten the folded dough for better adhesion.
Cut the folded dough in half from the middle, creating two equal rectangles.
Slice each rectangle into evenly thin strips (about 0.5cm wide). Use a sharp knife and cut quickly in straight lines for uniform strips.
Combine all the strips and divide them evenly into 8 portions (each portion has 6-8 strips, depending on thickness).
Take one portion of strips and gently stretch it to 20-25cm long (pull softly to avoid breaking). Wrap the stretched strips around your fingers a few times to form a spiral flower shape. Press the small tail of the strips firmly onto the bottom to secure.
Gently reshape the spiral into a neat round flower roll. A beautiful Chinese scallion flower roll is now ready!

Step 4: Proof & Steam (Fluffiness Key)

Lightly brush a steamer basket with cooking oil to prevent sticking. Arrange the 8 raw flower rolls evenly in the basket, leaving 2-3cm of space between each (they’ll expand during proofing and steaming).
Key point: Don’t steam immediately! Cover the steamer with a damp cloth or plastic wrap. Place it in a warm spot to proof until the rolls double in size and feel light when lifted (about 20-30 minutes, depending on room temperature). Proper proofing is crucial for fluffy rolls.
Fill a pot with enough water and bring it to a rolling boil over high heat. Place the steamer basket in the pot, cover with a lid, and steam over medium heat for 15 minutes.
Once done, don’t open the lid right away. Turn off the heat and let the rolls rest for 5 minutes (this prevents the surface from collapsing or hardening due to sudden temperature changes). Uncover and enjoy your fragrant Chinese scallion flower rolls!

Pro Tips

Scallion oil temperature: Don’t heat the oil too much—overheated oil will burn the scallions, making them bitter. Always let the oil cool completely before spreading on the dough.
Dough handling: No pre-rise saves time! If the dough feels too hard when rolling, cover it with a damp cloth and let it rest for 10 minutes before rolling again.
Slicing tips: Even strips = beautiful flower shape and flaky texture. Dust the knife with a little flour to prevent sticking while slicing.
Proofing check: Press the proofed roll gently with your finger. It should spring back quickly and not stick to your finger. Under-proofed rolls will be hard; over-proofed ones will be soft and collapse easily.
Steaming heat control: Steam over medium heat after the water boils. High heat will make the surface set too quickly, leaving the inside undercooked. Strictly steam for 15 minutes—over-steaming makes the rolls mushy.
Flavor customization: Add a pinch of chili powder to the scallion oil for a spicy kick. Increase green onions to 40g for a stronger scallion flavor. Adjust the amount of salt and pepper powder to taste.
Chinese Scallion Flower Rolls | No-Pre-Rise, Fluffy & Aromatic

Craving authentic Chinese flower rolls but don’t want to wait for the dough to rise? This scallion version is your answer! No pre-rise needed—just mix, shape into beautiful spiral flowers, and steam.

Print Recipe Pin Recipe

Course Breakfast
Cuisine Chinese

Servings 4
Ingredients
500 g all-purpose flour
5 g active dry yeast
10 g granulated sugar
300 g warm water below 40℃ / 104℉, not hot to the touch
30 g green onions finely chopped
1 tbsp salt and pepper powder
Cooking oil for frying scallions + brushing the steamer
A pinch of all-purpose flour for dusting, to prevent sticking
Instructions
Step 1: Make Crispy Scallion Oil (The Flavor Star)
In a heatproof bowl, combine 30g chopped green onions and 1 tbsp salt and pepper powder. Mix well.
Heat an appropriate amount of cooking oil in a small pan over low heat until tiny bubbles form (about 180℃ / 356℉). Turn off the heat and let it sit for 10 seconds (to avoid burning the scallions). Pour the hot oil over the scallion mixture, stirring constantly with chopsticks to coat evenly. This will release a rich, fragrant aroma.
Set the scallion oil aside to cool completely. Warm oil will make the dough too soft to handle later.
Step 2: Knead the Dough (No Pre-Rise Needed!)
In a large bowl, mix 500g all-purpose flour, 5g active dry yeast, and 10g granulated sugar with chopsticks. Ensure the yeast and sugar are evenly distributed to avoid clumping.
Add 300g warm water gradually, stirring constantly with chopsticks until the flour turns into uniform flakes (no dry flour left).
Knead the flakes into a smooth dough by hand. If the dough is sticky, dust your hands with a little flour. The dough should be medium-soft—no need to over-knead. Key point: No pre-rise required! Move straight to the next step.
Step 3: Roll, Fold, Slice & Shape (Flower Roll Magic)
Dust a clean work surface with a pinch of flour. Roll the dough into a large rectangular sheet (about 0.3cm thick) using a rolling pin. Apply even pressure to keep the thickness consistent.
Spread the cooled scallion oil evenly over the entire surface of the dough (cover every corner). The oil layer should be thick enough to hide the dough’s color.
Fold the dough into thirds (like folding a letter). Use the rolling pin to gently flatten the folded dough for better adhesion.
Cut the folded dough in half from the middle, creating two equal rectangles.
Slice each rectangle into evenly thin strips (about 0.5cm wide). Use a sharp knife and cut quickly in straight lines for uniform strips.
Combine all the strips and divide them evenly into 8 portions (each portion has 6-8 strips, depending on thickness).
Take one portion of strips and gently stretch it to 20-25cm long (pull softly to avoid breaking). Wrap the stretched strips around your fingers a few times to form a spiral flower shape. Press the small tail of the strips firmly onto the bottom to secure.
Gently reshape the spiral into a neat round flower roll. A beautiful Chinese scallion flower roll is now ready!
Step 4: Proof & Steam (Fluffiness Key)
Lightly brush a steamer basket with cooking oil to prevent sticking. Arrange the 8 raw flower rolls evenly in the basket, leaving 2-3cm of space between each (they’ll expand during proofing and steaming).
Key point: Don’t steam immediately! Cover the steamer with a damp cloth or plastic wrap. Place it in a warm spot to proof until the rolls double in size and feel light when lifted (about 20-30 minutes, depending on room temperature). Proper proofing is crucial for fluffy rolls.
Fill a pot with enough water and bring it to a rolling boil over high heat. Place the steamer basket in the pot, cover with a lid, and steam over medium heat for 15 minutes.
Once done, don’t open the lid right away. Turn off the heat and let the rolls rest for 5 minutes (this prevents the surface from collapsing or hardening due to sudden temperature changes). Uncover and enjoy your fragrant Chinese scallion flower rolls!
Video