Name: Hua Juan Flower Rolls (Chinese Scallion Buns)
Prep time: 1 h 45 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Chinese
Ingredients: 1 cup lukewarm water; 2 teaspoons active dry yeast; 1 tablespoon sugar; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 tablespoons neutral oil; 1/2 teaspoon five-spice powder; 1 cup finely chopped scallions

Soft, fluffy, and savory, Hua Juan flower rolls are steamed Chinese scallion buns twisted into pretty layers. I love how the scallions, five-spice, and tender dough come together in every warm bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup lukewarm water

2 teaspoons active dry yeast

1 tablespoon sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons neutral oil

1/2 teaspoon five-spice powder

1 cup finely chopped scallions

Directions

I mix the lukewarm water, yeast, and sugar in a bowl, then I let it sit for 5 to 10 minutes until foamy.

I add the flour, baking powder, and salt, then I mix and knead the dough for 8 to 10 minutes until smooth.

I cover the dough and let it rise for 1 hour, or until doubled in size.

I roll the dough into a large rectangle about 1/4 inch thick.

I brush the surface evenly with oil, then I sprinkle it with salt, five-spice powder, and chopped scallions.

I fold the dough into thirds lengthwise, then I cut it into even strips.

I stack two strips together, press the center with a chopstick, and gently twist them into a flower-like knot.

I place each bun on parchment paper, cover them, and let them proof for 30 minutes.

I steam the buns over medium heat for 15 minutes.

I turn off the heat and let the buns sit covered for 10 minutes before opening the steamer.

I serve them warm, or I lightly pan-fry them for a crispy bottom.

Servings and Timing

This recipe makes 8 servings.

Prep time: 105 minutes

Cooking time: 25 minutes

Total time: 130 minutes

Calories: 180 kcal per serving

Variations

I sometimes add a little sesame oil with the neutral oil for a nuttier flavor. I also like adding toasted sesame seeds, chili flakes, or a pinch of white pepper when I want a stronger savory taste.

For a milder version, I reduce the five-spice slightly and keep the scallions as the main flavor. I can also pan-fry the steamed buns after cooking for a crisp golden bottom.

Storage/Reheating

I store leftover Hua Juan buns in an airtight container in the refrigerator for up to 3 days.

To reheat, I steam them for a few minutes until soft and warm again. I can also microwave them with a damp paper towel, but steaming gives me the best fluffy texture.

For longer storage, I freeze the cooled buns in a freezer-safe bag. I reheat them straight from frozen by steaming until fully warmed through.

FAQs

Can I make Hua Juan flower rolls ahead of time?

Yes, I can make them ahead and store them after steaming. I reheat them by steaming so they become soft and fluffy again.

Can I freeze these scallion buns?

Yes, I freeze them after they are fully cooked and cooled. I steam them from frozen until hot.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast. I mix it directly with the flour, though I still like to use lukewarm water to help the dough rise well.

Why do I let the buns sit before opening the steamer?

I let them sit covered so the buns do not collapse from a sudden temperature change.

Can I pan-fry Hua Juan buns?

Yes, I like pan-frying them after steaming when I want a crispy bottom and extra texture.

Conclusion

Hua Juan flower rolls are soft, beautiful, and packed with savory scallion flavor. I love making them when I want homemade steamed buns that feel special but are still simple enough for a cozy kitchen project.

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