In a mixing bowl, mix the flour, yeast, sugar, and warm water.

Keep stirring until it forms small chunks.

Then, knead it into a smooth dough.

Using a rolling pin, flatten it into a large rectangular dough sheet. You can dust the worktop with a thin layer of flour to make it easier to work with.

In a separate mixing bowl, mix the chopped green onions, salt, and baking soda.

Pour the hot oil into the bowl and let it sizzle.

Then, add the diced carrots and ham and stir until well combined.

Spread this mixture evenly onto the rectangular dough sheet.

Next, fold the sheet lengthwise in three equal parts. When folding, the mixture should be on the interior side.

Cut it into narrow strips about two fingers wide.

Take two strips and stack them together. Since you need two stacked strips, make sure the number of strips cut in step 10 is an even number.

In the middle of the stacked strips, place a chopstick in the middle and press it. This should create a sunken middle part of the strip.

Afterward, slightly stretch it to make rolls.

Then, place the chopstick in the middle of the roll and fold the roll inward. The chopstick is wrapped in the middle of the roll.

Next, hold the two ends of the roll and twist the chopstick counterclockwise. You should make 1 full turn counterclockwise.

While holding the two ends, place the rolled bun onto the countertop and press it down firmly.

Carefully slide out the chopstick from the rolled dough.

After creating all the flower rolls, cover the rolls with plastic wrap.

Let them rise and become bigger, about 1.5 times their original size.

Next, add water to a steamer and let it boil.

Steam the rolls for 12 minutes.

Enjoy a soft and beautiful Chinese flower roll!