Roti Gulung Abon - Beef Floss Bread Roll

Four beef floss bread roll (roti gulung abon) served on a parchment paper.

5 from 1 vote

Roti Gulung Abon - Beef Floss Bread Roll

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.

Prep Time2

Cook Time20

Total Time2 20

Course: Bread and Buns, Snack

Cuisine: Asian, Indonesian

Servings: slices

Calories: 221kcal

Author: Claudia

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.

Nutrition