Scallion flower rolls (Huā Juǎn) are Chinese steamed buns layered with scallions, sesame oil and Chinese five spice. Pan-fried and finished with everything bagel seasoning for a flavorful fusion of East Asian and Western tastes. (Vegan)
What are flower rolls / Huā Juǎn?
Flower rolls, or Huā Juǎn (花卷), are a classic type of Chinese bun. Unlike stuffed bao, these buns are built from layered dough brushed with oil and sprinkled with savory or sweet fillings. Common fillings include scallions, sesame oil, Chinese five spice, black sesame or sweet peanuts. They are typically soft and pillowy, served for breakfast or as a side dish, and can be either steamed or pan-fried to create a crisp, golden bottom.
This recipe highlights a savory scallion version with a playful everything bagel crust on the base. Inspired by Chinese culinary traditions and Canadian breakfast classics, these buns combine familiar chive-and-bagel flavors with traditional Hong Kong-style dough shaping. The result is a light, fluffy bun with a crunchy, savory underside—perfect for breakfast, snacks, or alongside congee.
How to make pan-fried scallion buns
Ingredients
- Low-gluten flour: Use bao flour, cake flour, or a mix of all-purpose flour + wheat starch. Any of these work well for a soft texture.
- Instant yeast + baking powder: The combination yields extra-soft, tender buns.
- Sugar: A small amount for balance and to aid fermentation.
- Soy milk (or water): Soy milk helps give the dough a tender crumb; water can be used as an alternative.
- Chinese five spice powder: Adds warm aromatic depth—don’t skip it.
- Scallions: Finely chopped.
- Sesame oil: For brushing between layers and on the base.
- Everything bagel seasoning: Use store-bought or homemade to crust the bottom.
- Salt: For seasoning.
Directions
The dough: You can make the dough with a stand mixer or by hand.
If using a stand mixer: add dry ingredients to the bowl, keeping salt and yeast on opposite sides. Start the mixer on low speed (#2) and slowly pour in about 120 ml soy milk. Increase to medium (#4) and mix 8–10 minutes until the dough is smooth and elastic. Add 1–2 tsp extra liquid if needed depending on flour and humidity.
If mixing by hand: whisk dry ingredients together, keeping salt separate from the yeast. Pour in roughly 120 ml soy milk and stir with chopsticks until shaggy, then knead by hand 10–12 minutes until smooth and elastic. Add a teaspoon or two more liquid if necessary. Place the dough in a bowl and cover with a damp cloth to rest for 10 minutes to relax the gluten. While it rests, chop the scallions.
Assembling:
- Roll the rested dough into a rectangle about 8.5 × 10.5 inches and roughly 1/4 inch thick. Brush with sesame oil, then sprinkle Chinese five spice, a little salt, and chopped scallions evenly across the surface.
- Fold one third of the rectangle toward the center, then fold the opposite side over so the dough is layered. Press firmly to seal. Cut the long strip into six equal pieces (around 58 g each). Keep the covered pieces under a damp cloth while you work.
- Working with one piece at a time, cut 4–6 slits across the piece, pinch one end and twist the dough, then bring the cut end toward the center to form a round, knot-like bun (similar to a bagel shape) with the cut side tucked underneath.
- Brush the bottom of each bun with sesame oil and press it into everything bagel seasoning so the base is well coated. Place buns on parchment in a steamer basket and proof 45–60 minutes until about 1.5 times larger (perform the poke test to check).
Cooking:
- Method 1 (direct pan): Heat 2 tbsp oil in a non-stick skillet over medium. Arrange buns with about 1 inch between each. Cook 2–3 minutes until the bottoms turn light golden. Add 4–5 tbsp water (amount depends on pan size), cover, and steam until the water is nearly evaporated. Remove lid and cook 1 more minute until the bottoms are crisp and golden again.
- Method 2 (parchment): Line the pan with parchment, place buns on top and cook 2–3 minutes until lightly golden. Add 4–5 tbsp water under the parchment, cover and steam until almost dry. Remove the lid and cook another minute to re-crisp the base.
How to Store & Reheat
These buns are best fresh from the pan but freeze beautifully. The recipe yields six buns (ideal for 2–3 people); if you want extras, double the batch. Once cooled, freeze in an airtight bag for up to one month to preserve softness.
To reheat: steam frozen or refrigerated buns for about 8 minutes until warmed through. For a quick option, wrap a bun in a damp paper towel and microwave for about 1 minute—no need to defrost first.
Serving
Scallion buns are versatile: serve them with soy milk for breakfast, as a snack with tea and pickles, or alongside congee and rice porridge. Their crisp, seasoned base pairs well with both savory and comforting dishes.
Recipe notes & takeaways
- Soy milk or water: Liquids absorb differently so amounts vary by flour and humidity. You can also use a mix—about 80 ml soy milk + 45 ml water works well.
- Poke test: To avoid over-proofing, poke a bun lightly. It should spring back slowly. If it springs back quickly, proof longer; if it doesn’t spring back, it’s over-proofed.
- Assembly variations: The method above is one approach. You can also roll each portion into an oval, make slits, add filling and twist—experiment to find your preferred technique.
- Homemade everything bagel seasoning: Mix 1 tbsp white sesame seeds, 1 tbsp black sesame seeds, 1 tbsp minced garlic, 1 tbsp minced onion, 1 tbsp poppy seeds and 1/2 tbsp flaky sea salt.
More buns to try
- Vegan Sheng Jian Bao (pan-fried soup dumplings)
- Vegan Char Siu Bao
- Yeast-free stuffed buns
- Steamed black sesame red bean buns
- Pan-fried curry buns
- Easy scallion pancakes
If you make these Everything Bagel Crusted Scallion Buns, please share your feedback and photos. Tag @OkonomiKitchen on Instagram—I love seeing your recreations!
Everything Bagel Crusted Scallion Buns
5 Stars
5 from 24 reviews
- Author: Lisa Kitahara
- Total Time: 30 minutes
- Yield: 6 buns
Ingredients
- 200 g low-gluten flour* (bao flour, or 180 g all-purpose + 20 g wheat starch)
- 1 tsp instant yeast (about 3 g)
- 1 tsp baking powder (about 3 g)
- 2 tsp cane sugar (about 11 g)
- 1/4 tsp salt
- 120–125 ml soy milk (or 100–110 ml water)
- 1/4 tsp Chinese five spice powder
- 1/2 tsp salt
- 1–2 scallions, finely chopped
- 1/2 tbsp sesame oil for brushing
- 3 tbsp everything bagel seasoning
Instructions
Dough
- Stand mixer: Add dry ingredients to the mixer bowl, keeping salt and yeast on opposite sides. Start on low speed and pour in the soy milk. Increase speed to medium and mix 8–10 minutes until the dough is smooth and elastic. Form a ball and let rest covered for 10 minutes.
- Hand mix: Whisk dry ingredients. Pour in the soy milk while stirring, then knead by hand 10–12 minutes until smooth and elastic. Form a ball and rest covered for 10 minutes.
Assembly
- Roll the dough into an 8.5 × 10.5 inch rectangle about 1/4 inch thick. Brush with sesame oil and sprinkle Chinese five spice, salt and scallions.
- Fold one third of the rectangle toward the center, then fold the other third over. Cut into six pieces (about 58 g each). For each piece, cut 4–6 slits, pinch an end, twist and bring the cut end to the center to form a round bun. Brush the bottom with sesame oil and press into everything bagel seasoning. Place on parchment in a steamer and proof 45–60 minutes until 1.5× larger.
Cooking
- Heat 2 tbsp oil in a non-stick pan over medium. Arrange buns with spacing and cook bottoms 2–3 minutes until lightly golden. Add 4–5 tbsp water, cover and steam until nearly dry. Remove lid and cook 1 minute to re-crisp the base.
Notes
- *Low-gluten flour: Use bao or cake flour; if unavailable, use 180 g all-purpose + 20 g wheat starch.
- Soy milk or water: Either works; absorption varies with humidity. Option: 80 ml soy milk + 45 ml water.
- Poke test: Buns should spring back slowly. Quick return = under-proofed. No return = over-proofed.
- Equipment: Stand mixer (optional), pastry brush, dough cutter, steaming basket, non-stick skillet with lid.
- Nutrition: Estimates calculated with online tools; use as a guide.
- Time: Prep time excludes proofing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: side dish
- Method: stove top
- Cuisine: Chinese, vegan
Nutrition
- Serving Size: 1 serving
SAVE IT FOR LATER! ↓
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