Salted Butter Rolls Recipe -

Rolls in a bowl on a blue and white kitchen towel.

5 from 2 votes

Salted Butter Rolls Recipe

Salted butter rolls, also called shio pan bread, are a delicious treat. Shaped like croissants, they are soft and fluffy inside with the crispiest crust you can imagine, all full of buttery goodness.

Prep Time3 50

Cook Time20

Total Time4 10

Course: Bread

Cuisine: Japanese, Korean

Servings: Rolls

Calories: 248kcal

Author: Natasha Minocha

Ingredients

75 gm Water, lukewarm
84 gm Milk, lukewarm
1 tsp Dried active yeast
1.5 tsp Sugar
1 tsp Salt
1 tbsp Salted butter, melted
240 gm All-purpose flour
60 gms Salted butter, cut into small logs about 2.5" wide and frozen

US Customary - Metric

Instructions

In a large bowl, combine water, milk, and yeast. Stir well.
75 gm Water, lukewarm, 84 gm Milk, lukewarm, 1 tsp Dried active yeast
Whisk in the sugar, salt, and melted butter.
1.5 tsp Sugar, 1 tsp Salt, 1 tbsp Salted butter, melted
Now add the flour and mix well using a spatula or your hands. The dough will be soft and slightly sticky to the touch.
240 gm All-purpose flour
Cover the bowl and let the dough rest for 50 minutes.
After 50 minutes are over, it's time for the first fold. Bring a quarter of the dough over to the center.
Repeat 3 more times, with each quarter of the dough.
Cover the bowl again and let the dough proof for 1 hour or until doubled in size.
Gently deflate the dough and transfer it to your work surface.
Divide the dough equally into 6 pieces, approximately 70 grams each.
Roll each dough piece into a ball and place the dough balls on a parchment-covered baking tray.
Cover the tray with plastic wrap or a damp kitchen towel and let the dough balls rest for 20 minutes.
Now we preshape:
Roll each dough ball into a teardrop shape.
Place on the tray, cover with plastic wrap or a damp kitchen towel, and rest for 30 minutes.
Using a rolling pin, roll out each dough into a long triangle, about 18" long and 3"-3.5" wide at the base.
Place a frozen log of butter on the wide end of the triangle and start rolling the dough over the butter so it's completely covered with the dough, then keep rolling the dough until the tapered end of the dough.
Repeat with the other dough pieces.
60 gms Salted butter, cut into small logs about 2.5" wide and frozen
Place the shaped rolls on the baking tray, cover with plastic wrap or a damp kitchen towel, and place in a draft-free place for 1 hour or until the rolls are puffy.
Meanwhile, preheat your oven to 200 C / 392 F.
When the rolls are puffy, spray them evenly with water, sprinkle some sea salt flakes on top, and bake at 200 C / 392 F for 20 minutes or until golden brown.
Some of the butter would have melted out onto the baking sheet. Use a pastry brush to spread this butter on the rolls.
Transfer the rolls to a cooling rack and allow to cool for 15 minutes, then enjoy!

Video

Notes

Make sure the logs of butter you place in the rolled-out triangle are frozen. This ensures the flaky buttery texture these rolls are popular for.
Each log of butter should be 10 grams (2.5” wide). After slicing, freeze them for a couple of hours so they’re frozen solid.
Spray the puffed-up salt bread rolls with water before baking. This will give you a crispy crust.
For extra crispy shio pan bread, toss a cup of ice in the bottom tray of your preheated oven right when you slide in the rolls.
When the butter melts, it will spill over on the tray, leaving the center of the roll hollow. This will make the bottom of the rolls crisp and crunchy, so it's all good!
Though cup measurements are very convenient, this recipe for salted butter rolls needs accuracy. So, do use a kitchen scale.

Nutrition