Salt Bread (Shio Pan) - Buttery Japanese Rolls
Soft, buttery Japanese salt bread (shio pan) with a golden crust and a cold butter center that melts as you tear it open. These rolls are easier to make than they look and taste like they came straight from a Japanese bakery.
Servings: 12 rolls
Calories: 180kcal
Equipment
- Stand mixer with dough hook (or large mixing bowl)
- Kitchen scale (optional but recommended)
- Rolling Pin
- Baking sheet
- parchment paper
- Pastry brush
Ingredients
For the Dough:
- 240 grams (2 cups) bread flour
- 120 grams (1 cup) cake flour
- 34 grams sugar divided (4g for yeast activation, 30g for dough)
- 6 grams (2 teaspoons) active dry yeast
- 5 grams (1 teaspoon) salt
- 230 grams milk room temperature
- 29 grams salted butter softened
For the Filling:
- 84 grams salted butter cut into 12 pieces (7g each), kept cold
For the Topping:
- Maldon sea salt flakes
Instructions
- Activate the yeast: In a small bowl, combine warm milk, yeast, and 4g sugar. Stir and let sit for 5 minutes until foamy.34 grams sugar, 230 grams milk, 6 grams (2 teaspoons) active dry yeast
- Make the dough: In a large mixing bowl, combine bread flour, cake flour, and remaining 30g sugar. Pour in the milk-yeast mixture and stir until a shaggy dough forms.240 grams (2 cups) bread flour, 120 grams (1 cup) cake flour, 34 grams sugar
- Knead: Add salt and softened salted butter. Knead until smooth and elastic - 15-20 minutes by hand or 10 minutes in a stand mixer with dough hook. The dough should be soft, slightly tacky, and pass the windowpane test.5 grams (1 teaspoon) salt, 29 grams salted butter
- First rise: Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 hour or until doubled in size. Don't overproof - it should exactly double, not triple.
- Divide and rest: Punch down the dough to degas. Divide into 12 equal pieces (about 57g each). Form each piece into a smooth ball. Cover and let rest for 10-15 minutes.84 grams salted butter
- Shape the rolls: Working with the first ball you formed (while others rest), roll it into a long rectangle or oval about 4-5 inches long. Place one piece of cold butter (7g) at one end. Roll tightly toward the other end, like a mini jelly roll. Pinch the seam firmly to seal. Repeat with remaining dough balls in the order you formed them.
- Second rise: Place shaped rolls seam-side down on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely and let rise for 30 minutes until noticeably puffy.
- Prep for baking: Preheat oven to 375°F. Brush/ Spray rolls with water or milk and sprinkle with Maldon sea salt flakes.Maldon sea salt flakes
- Bake: Bake for 12-15 minutes until deep golden brown on top. The rolls should sound hollow when tapped on the bottom.
- Cool and serve: Let cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm - tear one open and watch that butter pool out.
Notes
• Butter temperature matters - The filling butter must stay cold so it doesn't melt into the dough before baking. Cut it ahead and keep it in the fridge until you're ready to roll.
• Cake flour creates tenderness - The mix of bread flour and cake flour gives you structure with a softer, more delicate crumb than all bread flour.
• Don't overproof - Watch the first rise carefully. Overproofed dough loses structure and your rolls won't rise properly in the oven.
• Roll order matters - Shape rolls in the order you formed the balls. The first balls have rested longest and are easiest to roll without springing back.
• Seal tightly - Really pinch that seam. If it's loose, butter will leak out during baking and you'll lose that molten center.
• Make ahead - After shaping, cover and refrigerate overnight for the second rise. Bring to room temperature for 20-30 minutes before brushing and baking.
• Storage - Keep in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to bring back that fresh-baked texture.
• Freezing - Freeze baked rolls for up to 1 month. Thaw at room temperature and reheat in the oven before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 310mg | Fiber: 1g | Sugar: 3g
