Okay, let’s craft a delicious Meat Floss Rolls recipe post! Here’s a draft including ingredients, requirements, and some fun emojis.

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🍖 Flossy & Fabulous: Your New Favorite Homemade Meat Floss Rolls Recipe! 😋

Get ready to bake up some serious deliciousness! If you’ve ever walked into an Asian bakery and been tempted by those irresistible, savory, slightly sweet, and utterly addictive Meat Floss Rolls, then you’re in for a treat. This recipe brings that bakery magic right into your kitchen!

These soft, fluffy bread rolls are generously slathered with a rich, creamy mayonnaise spread and then rolled in abundant, savory meat floss.¹ It’s a texture and flavor explosion that’s perfect for breakfast, a snack, or even a light lunch. Prepare for them to disappear fast!

What You’ll Love About This Recipe:

• 🍞 Incredibly Soft Bread: We’ll use a tangzhong method or a milk bread technique to ensure your rolls are cloud-like!
• 🤤 Perfect Balance of Flavors: The savory meat floss, sweet bread, and tangy mayo are a match made in heaven.
• 👨‍🍳 Easier Than You Think: While baking bread takes a little time, the steps are straightforward and rewarding.
• 🎉 Crowd-Pleaser: These are always a hit with family and friends!

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🛒 Ingredients You’ll Need:

For the Super Soft Milk Bread Rolls:

• 🥛 1 cup (240ml) warm milk (around 105-115°F / 40-46°C)
• 🍬 1/4 cup (50g) granulated sugar
• 🥚 1 large egg, at room temperature
• 🧈 1/4 cup (56g) unsalted butter, melted and cooled
• 🍚 3 cups (360g) all-purpose flour, plus more for dusting
• 🧂 1 teaspoon salt
• yeast packet (7g or 2 1/4 teaspoons) active dry yeast

For the Tangzhong (Optional, but highly recommended for extra softness!):

• 💧 1/4 cup (60ml) water
• 🥛 1/2 cup (120ml) milk
• 🍚 2 tablespoons (15g) all-purpose flour

For Assembly & Topping:

• 🧡 1/2 cup (120g) good quality mayonnaise (Japanese Kewpie mayo is fantastic!)
• 🍖 1.5 – 2 cups (approx. 150-200g) Meat Floss (Rousong) – pork or chicken floss
• 🌿 2 tablespoons chopped green onions (optional, for garnish)
• 🌶️ 1 teaspoon chili flakes (optional, for a little kick!)

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👩‍🍳 Equipment & Requirements:

• Stand mixer with a dough hook attachment (highly recommended for kneading!) or a large mixing bowl for hand kneading
• Measuring cups and spoons
• Small saucepan (if making Tangzhong)
• Whisk
• Large mixing bowl (for proofing dough)
• Plastic wrap or a clean kitchen towel
• Rolling pin
• Baking sheet (9×13 inch or similar)
• Parchment paper
• Pastry brush (for egg wash)
• Oven preheated to 350°F (175°C)

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📝 Let’s Get Baking! The Step-by-Step Recipe:

Step 1: Prepare the Tangzhong (If Using)

• In a small saucepan, whisk together the water, milk, and 2 tablespoons of flour until smooth.
• Heat over medium-low heat, stirring constantly, until the mixture thickens to a paste-like consistency (like wallpaper paste). This usually takes 3-5 minutes. Do not boil.
• Remove from heat and let it cool to room temperature before adding to the dough. This can be made in advance and refrigerated.

Step 2: Activate the Yeast

• In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk (1 cup) and granulated sugar.
• Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy. This indicates the yeast is active. If it doesn’t froth, your yeast might be old, or the milk wasn’t the right temperature – try again with new yeast.

Step 3: Mix the Dough

• To the yeast mixture, add the cooled tangzhong (if using), melted butter, egg, salt, and 1 cup of the all-purpose flour.
• Using the dough hook attachment (or a strong spoon), mix on low speed until just combined.
• Gradually add the remaining 2 cups of flour, one cup at a time, mixing until a shaggy dough forms.

Step 4: Knead the Dough

• Increase the mixer speed to medium-low and knead for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 12-15 minutes.
• The dough should become smooth, elastic, and pass the “windowpane test” (you should be able to stretch a small piece thin enough to see light through it without tearing). If the dough is too sticky, add a tiny bit more flour, one tablespoon at a time.

Step 5: First Proof (Rise)

• Lightly grease a large bowl. Place the dough in the bowl, turning it once to coat the top.
• Cover the bowl tightly with plastic wrap or a clean damp kitchen towel.
• Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. 🌡️

Step 6: Shape the Rolls

• Gently punch down the risen dough to release the air.
• Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces (approximately 60-70g each).
• Roll each piece into a smooth ball. You can do this by cupping your hand over the dough ball on the counter and moving it in a circular motion.
• Arrange the dough balls on a baking sheet lined with parchment paper, leaving some space between them. You can use a 9×13 inch pan for slightly softer sides or space them out on a larger sheet for individual rolls.

Step 7: Second Proof

• Cover the baking sheet loosely with plastic wrap or a clean kitchen towel.
• Let the rolls rise again in a warm, draft-free place for another 30-45 minutes, or until they look puffy and have nearly doubled in size. ☁️

Step 8: Bake the Rolls

• Preheat your oven to 350°F (175°C).
• (Optional Egg Wash): For a golden crust, whisk one egg with 1 tablespoon of milk and gently brush the tops of the rolls.
• Bake for 18-22 minutes, or until the rolls are golden brown on top and cooked through.
• Remove from the oven and let them cool completely on a wire rack. This is crucial before adding the toppings!

Step 9: Assemble Your Meat Floss Rolls! 🎉

• Once the rolls are completely cool, use a knife to slice each roll horizontally about two-thirds of the way through, creating a pocket or hinge, or slice them completely in half like a hot dog bun.
• Generously spread mayonnaise on the cut sides of the bread. Don’t be shy!
• Take a handful of meat floss and gently press it onto the mayonnaise, ensuring good coverage. You can also roll the sides of the mayo-coated bun directly into a tray of meat floss.
• If desired, sprinkle with chopped green onions and/or chili flakes.

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💡 Pro Tips for Success:

• Don’t Rush Proofing: Giving the dough ample time to rise is key to soft, fluffy rolls. A warm environment (like a slightly warmed-then-turned-off oven) helps!
• Cool Completely: Make sure your rolls are fully cooled before adding the mayo and floss. Warm rolls will melt the mayo and make everything soggy.
• Quality Ingredients: A good quality meat floss makes all the difference. You can find it at most Asian grocery stores.
• Storage: Store leftover meat floss rolls in an airtight container at room temperature for up to 2-3 days. They’re best eaten fresh on the day they’re made, but still delicious the next day!

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