butterfly rolls

How to Make Butterfly Flower Rolls: A Simple Guide

Butterfly flower rolls, a visually delightful and fluffy Chinese steamed bun, are perfect for breakfast or afternoon tea. Here’s an easy step-by-step guide to create these beautiful treats at home.

Ingredients:

500g all-purpose flour, 2g active dry yeast, 5g sugar, 250ml warm water, 1 pinch of salt.

Steps:

1. Activate the yeast: Mix yeast and sugar in warm water (35–40°C), let sit for 5 minutes until frothy.

2. Make the dough: Combine flour and salt in a large bowl. Pour in the yeast mixture, knead into a smooth dough (about 10 minutes). Cover with a damp cloth and let rise in a warm place for 1–2 hours until doubled in size.

3. Shape the rolls: Punch down the dough and divide into small balls (50g each). Roll each ball into a long strip, about 20cm long. Fold the strip in half, twist the center twice to form a "butterfly" shape, and pinch the ends to secure.

4. Proof and steam: Place the rolls on a parchment-lined steamer, leaving space to expand. Let them proof for 15 minutes. Steam over high heat for 15 minutes. Turn off the heat and let them sit for 5 minutes before opening the lid.

Serve warm with your favorite dipping sauce. These rolls are soft, slightly sweet, and sure to impress with their elegant shape!