Beef Floss Bread Roll (Roti Gulung Abon)
This post may contain affiliate links.Meet Beef Floss Bread Roll (Roti Gulung Abon), the Asian bakery roll everyone’s raving about. It’s soft, fluffy, packed with savory beef floss, and has that sweet-savory balance we can’t resist. No wonder it’s all over Instagram and online shops in Indonesia!
A Quick Look at the Recipe
🏷️ Recipe Name: Beef Floss Bread Roll (Roti Gulung Abon)
⏱️ Ready In: ~ 2 hours 20 minutes
🍽️ Serves: 8 slices
🔥 Calories: 221 kcal per serving (estimate)
🧾 Main Ingredients: Bread flour, sugar, yeast, egg yolk, heavy cream, milk, butter, salt, beef floss, scallion, red chilis.
🥗 Dietary Info: Halal
🧠 Difficulty: Medium with very simple steps.
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Beef Floss Bread Roll (Roti Gulung Abon) is one of the most loved Indonesian bakery treats. Soft, fluffy, and lightly sweet, the bread is rolled with savory beef floss for that irresistible sweet-and-savory bite. No wonder it has become so popular in bakeries and online shops across Indonesia. It’s also a popular choice among Asian breakfast recipes, especially for mornings when you want something soft, savory, and satisfying. Because it features seasoned beef floss as the star filling, it’s also a unique addition to my collection of Asian beef recipes.
If you enjoy Roti Sisir, Roti Sisir Pandan, Mini Burger Buns, or Milk Hearth Bread, this bread will feel like an old friend with a new twist. It has the same pillowy texture as Pandan Milk Bread, but with a savory filling that makes every slice extra special. Together, these breads show why Indonesian soft breads are famous for their melt-in-the-mouth texture and creative flavors.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Bread Flour – Bread flour has higher protein content than all-purpose flour, which gives the bread its soft, chewy, and bouncy texture. If you’re gluten-intolerant, you can try using a gluten-free bread flour mix, though the texture will be slightly different.
Mayonnaise – The classic topping for roti gulung abon is sweet mayo. You can mix store-bought mayonnaise with condensed milk to get that signature balance of tangy and sweet, or whip up your own homemade sweet mayonnaise.
Red Chili & Leeks – Deseed and slice the red chili thinly, then sprinkle it on top of the bread along with finely sliced leeks. They add a pop of color and make the beef floss bread look even more tempting.
Beef Floss (Abon Sapi) – There are many varieties of beef floss available, from spicy to sweet. Try a few different ones to find your favorite, or adjust the amount according to your taste. Chicken floss or pork floss can also be used as substitutes.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
Sweet version – Swap the beef floss for chocolate sprinkles (meses), crushed nougat, or grated cheese. Use condensed milk or a light buttercream to help the toppings stick. Instead of chili and leeks, decorate with sesame seeds for a sweeter look.
Floss options – Not a fan of beef floss? Try chicken floss, pork floss, or even tuna floss for a different savory twist.
Flavored dough – Add pandan extract to the dough for a fragrant green swirl, or experiment with other natural flavors like cocoa or matcha.
How to Make Beef Floss Bread
STEP 1. Sift the bread flour into a mixing bowl. Add the sugar, instant yeast, egg yolks, heavy cream, and milk (Image 1). Start the mixer on medium speed and knead for about 18 minutes (Image 2). Once the dry ingredients are fully combined, add the unsalted butter and salt (Image 3). Continue mixing until the dough is smooth and elastic. The dough is ready when it can be stretched thin without tearing (Image 4).
STEP 2. Transfer the dough to a greased bowl and cover with plastic wrap (Image 5). Let it ferment for about 1 hour, or until it doubles in size (Image 6). Gently press out the air, then flatten the dough and divide it into two portions (Images 7, 8). I’m using two 8-inch square baking pans, but you can also use a larger pan. Let the dough rest for 10 minutes.
STEP 3. Roll each portion of dough until it fits the size of your baking pan (Images 9, 10). Prick the surface with a fork, then brush with egg wash (Image 11). Sprinkle with minced leeks, sliced red chilies, and sesame seeds for decoration (Image 12). Remove the chili seeds so they won’t be spicy. Let the dough rise again for about 30 minutes, or until doubled in size.
STEP 4. Bake in a preheated oven at 356°F / 180°C for 15–20 minutes, or until the top turns golden brown (Image 13). Remove from the oven. While the bread is still warm, make one or two shallow cuts along one side to help with rolling (Image 14). Roll the bread using parchment paper, then lay it flat and let it cool completely (Image 15). Spread a generous layer of sweet mayonnaise over the section without leeks and chilies (Image 16).
STEP 5. Sprinkle beef floss evenly over the mayonnaise (Image 17). Roll the bread tightly using the parchment paper. Seal the end with a little mayonnaise to help it stick. Let the rolled bread rest for about 10 minutes to set its shape. Slice the roll into 4–5 cm pieces (Image 18). Spread a little mayonnaise on each cut side and press beef floss onto both ends (Images 19, 20). Your beef floss bread rolls are ready to enjoy!
Pro Tips
- Do not overbake the bread – If the top becomes too dark or dry, the bread will crack or break when you try to roll it. Aim for a light golden color, not deep brown.
- Roll the bread while it’s still warm – Warm bread is flexible and easier to shape. Once it cools completely, it can become stiff and harder to roll neatly.
- Use parchment paper to help roll evenly – This keeps the roll tight and prevents the bread from tearing or sticking to your hands.
- Remove chili seeds before topping – This keeps the bread mild and family-friendly while still adding color and aroma.
- Seal the seam with mayonnaise – A small smear helps the roll stay closed and keeps the shape neat when slicing.
Serving Suggestions
These beef floss bread rolls are delicious served warm or at room temperature, making them perfect for breakfast, lunch boxes, or an afternoon snack. Pair them with a creamy Earl Grey milk tea for a fragrant, comforting drink, or enjoy them with a beautiful butterfly pea latte if you’re in the mood for something light and refreshing. The soft, savory bread and fluffy beef floss balance perfectly with a smooth, lightly sweet drink.
Beef Floss Bread FAQs
Beef floss bread (Roti Gulung Abon) is a soft and fluffy milk bread roll filled and topped with beef floss (abon sapi). It’s a popular Indonesian bakery item known for its sweet and savory flavor combination.
Beef floss is dried, shredded beef cooked with spices and seasonings until light, fluffy, and savory. It’s often used as a topping or filling in Asian breads, pastries, and rice dishes.
Yes! Chicken floss, pork floss, or even tuna floss can be used as substitutes. Each brings a slightly different flavor, but the bread remains soft and delicious.
Definitely. Instead of beef floss, fill the bread with chocolate sprinkles, nougat, or cheese, and decorate with condensed milk or sesame seeds for a sweet bakery-style treat.
It combines everything people love about Asian soft breads, light, fluffy texture and a balance of sweet and savory flavors. Plus, the swirled roll and abundant topping make it visually striking and Instagram-worthy.
Storage
Store beef floss bread rolls in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for up to 3 days.
Let the bread return to room temperature before serving to restore its soft texture. Avoid reheating in the oven, as this can dry out the bread and make it harder to roll.
If you plan to make the bread ahead, it’s best to store the rolled bread before slicing, then slice just before serving for the best appearance and texture.
Love baking soft Asian breads? You might also enjoy this collection of Asian bread recipes you can make at home.
Roti Gulung Abon – Beef Floss Bread Roll
Equipment
- 1 Standing mixer
- 1 Baking tray
- 2 parchment paper
Ingredients
Dough
- 300 gr bread flour
- 30 gr sugar
- 5 gr instant yeast
- 2 egg yolk
- 40 gr whipping cream
- 144 gr milk total with egg yolk, whipping cream, and milk = 220 gram
- 30 gr unsalted butter
- 3 gr salt
Filling
- 200 gr beef floss
Instructions
- Sift the bread flour into a mixing bowl. Add the sugar, instant yeast, egg yolks, heavy cream, and milk. Start the mixer on medium speed and knead for about 18 minutes.
- Once the dry ingredients are fully combined, add the unsalted butter and salt. Continue mixing until the dough is smooth and elastic. The dough is ready when it can be stretched thin without tearing.
- Transfer the dough to a greased bowl and cover with plastic wrap. Let it ferment for about 1 hour, or until it doubles in size. Gently press out the air, then flatten the dough and divide it into two portions. I’m using two 8-inch square baking pans, but you can also use a larger pan. Let the dough rest for 10 minutes.
- Roll each portion of dough until it fits the size of your baking pan. Prick the surface with a fork, then brush with egg wash. Sprinkle with minced leeks, sliced red chilies, and sesame seeds for decoration. Remove the chili seeds so they won’t be spicy. Let the dough rise again for about 30 minutes, or until doubled in size.
- Bake in a preheated oven at 356°F / 180°C for 15–20 minutes, or until the top turns golden brown. Remove from the oven. While the bread is still warm, make one or two shallow cuts along one side to help with rolling. Roll the bread using parchment paper, then lay it flat and let it cool completely. Spread a generous layer of sweet mayonnaise over the section without leeks and chilies.
- Sprinkle beef floss evenly over the mayonnaise. Roll the bread tightly using the parchment paper. Seal the end with a little mayonnaise to help it stick. Let the rolled bread rest for about 10 minutes to set its shape. Slice the roll into 4–5 cm pieces. Spread a little mayonnaise on each cut side and press beef floss onto both ends. Your beef floss bread rolls are ready to enjoy!
Video
Notes
- Do not overbake the bread – If the top becomes too dark or dry, the bread will crack or break when you try to roll it. Aim for a light golden color, not deep brown.
- Roll the bread while it’s still warm – Warm bread is flexible and easier to shape. Once it cools completely, it can become stiff and harder to roll neatly.
- Use parchment paper to help roll evenly – This keeps the roll tight and prevents the bread from tearing or sticking to your hands.
- Remove chili seeds before topping – This keeps the bread mild and family-friendly while still adding color and aroma.
- Seal the seam with mayonnaise – A small smear helps the roll stay closed and keeps the shape neat when slicing.
This is a perfect combination of sweet and savoury bread in one good roll. The bread looks gorgeous, too!