In Chinese tradition cooking, we make steaming buns/rolls more than the baking buns/rolls. This flower roll is one of my favorite rolls, and everyone in my family loves it.
The first step is making a dough.
2 cups warm water
1 tsp salt
1 tsp sugar
3-4 tsp dry yeast (3 tsp in Summer, and 4 tsp in Winter)
mix them together in the bread maker basin, set there for 10 mins, let the yeast grow.
3 tsp baking powder
5 cups bread flour (or all-purpose flour)
Using 2 lbs the Dough setting on the Bread Maker to make the dough. It takes 1 1/2 hours to get ready.
When the dough is ready, take it out on the floured counter, knead the dough until it is smooth and hard, then cut to two pieces, use a rolling pin to make two 9×13 rectangle shape flat dough, brush 1 tbsp Olive Oil on each dough, then sprinkle all-purpose seasoning mix, chopped green onions, and parmesan cheese, start with one side, roll the dough up, then cut to 16 pieces, take one piece, pull and twist , then connect the ends together, put on the parchment paper covered bamboo steamers.
Use a wok pan to boiling water, put the steamer on top of the boiling water, steam for 25 mins. Turn off the burner, let it sit 5 mins, then open the cover. The rolls are ready to serve.
My 12 yr old son can eat 8 of them at one time. Ha, he really loves them!