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EASY! Japanese Shio Pan (Salted Butter Rolls)

Japanese Salted Butter Rolls,Shio Pan, are ncredibly tasty bread with a crispy outside and a soft fluffy center with a balance of saltiness from the sea salt flakes and richness from the butter.
Prep Time20 minutes
Cook Time12 minutes
Resting Time2 minutes
Course: Bread, Breakfast, Brunch
Cuisine: Japanese
Keyword: Japanese Salted Butter Rolls, Japanese Shio Pan, Shio Pan
Servings: 8
Author: kanthi

Ingredients

For Poolish Starter

  • 50 g plain flour
  • 50 g water lukewarm
  • 1/8 tsp salt
  • 1 g instant yeast

For Main Dough

  • Prepared poolish starter
  • 250 g bread flour
  • 10 g milk powder
  • 3 g instant yeast
  • 15 g sugar
  • 3 g salt
  • 150 g water lukewarm
  • 15 g butter melted

Filling & Topping

  • 8 g butter x 8
  • 2 tbsp water for brushing
  • 1 tbsp coarse salt for sprinkling

Instructions

Prepare The Poolish Starter

  • Gather the ingredients for the foolish starter; plain flour, instant yeast, salt, and water
  • Mix all ingredients for poolish and set aside on the countertop for 3-4 hours till bubbly and then place it in the fridge until the next day when you are ready to use them.

Prepare The Dough

  • Before you start making the dough, slice the butter into 8 pieces (8 to 10g) and put them in the freezer until used.
  • Gather the ingredients for the dough, bread flour, milk powder, sugar, salt, yeast, water, and butter.
  • I used my bread machine to make the dough. You can do it in a stand mixer with a dough hook or knead by hand if desired.
  • Add all the ingredients with the poolish and knead till elastic dough.

The First Rise

  • If you kneaded by hand or stand mixer, transfer the dough into a clean bowl and cover it with greased plastic wrap and a damp tea towel. Let it rise at a temperature (of 25-30 C) until it is doubled in size.
  • If you kneaded in a bread machine, the machine will simply switch to the rise portion of the cycle.

Shaping

  • Dust the workspace with flour. Place the dough onto the floured surface. Lightly oil your palms and degas by pressing the dough.
  • Divide the dough into 8 portions. Round them up into balls. Cover and let them rest for about 15 minutes. Work with one dough at a time and keep the rest covered.
  • Take one piece of dough and roll it out into a long triangle shape using a rolling pin (as shown in the picture below).
  • Place a piece of butter about 1 inch from the edge of the widest part of the triangle at the bottom.
  • Fold the dough over and press and seal the dough around the butter with your fingers.
  • Roll up, starting with the wide end to the other end to shape like a crescent. Continue with the rest of the dough and butter. Place on a parchment paper-lined baking sheet with some space to rise.

The Second Rise

  • Cover with a greased plastic wrap and then a kitchen towel and let them rest again until they are double in size for about 40 minutes.
  • 10 minutes before the end of proofing, preheat your oven to 210C.
  • Brush the surface of the bread with water.
  • Sprinkle with some coarse salt or pretzel salt.

Baking

  • When baking, I used a boiling water bath. Put a pan of boiling water on the shelf below the dough when you put it in the oven.
  • Bake in the preheated oven, middle rack, for 13 to 15 minutes. Rotate the pan from front to back after 10 minutes.
  • The butter will slowly melt during baking, don’t panic. It’s normal. This melted butter will crisp up the bottom of the bread
  • Remove from the oven and let cool on a cooling rack.