These irresistible Salt Bread rolls feature a gloriously buttery, crispy base with a soft, pillowy centre. A trending Korean-Japanese hybrid bake, each roll is wrapped around a chunk of cold butter and finished with flaked salt for the ultimate savory-sweet treat.
By mansi
Servings
8
14 g Flour (for tangzhong)
60 ml Water (for tangzhong)
155 ml Milk
8 g Fine salt
310 g Bread flour
40 g Sugar
7 g Instant dried yeast
30 g Butter, softened and cubed (for dough)
200 g Cold butter, cut into 8 pieces of 25g each (for filling)
Flaked salt
Calories
394 kcal
Protein
8g
Carbs
36g
Fat
24g
Fiber
1g
Sugar
5g
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Make the Tangzhong
1. In a small saucepan, whisk together the flour and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and allow to cool slightly.
14 g Flour (for tangzhong),
60 ml Water (for tangzhong)
Make the Dough
2. In a large bowl or stand mixer, combine the bread flour, sugar, instant dried yeast, fine salt, and cooled tangzhong. Add the milk and mix until a rough dough forms.
155 ml Milk,
8 g Fine salt,
310 g Bread flour,
40 g Sugar,
7 g Instant dried yeast
3. Knead the dough for about 5–8 minutes until smooth and elastic. Add the softened cubed butter a little at a time and continue to knead until fully incorporated and the dough is soft and slightly tacky.
30 g Butter, softened and cubed (for dough)
4. Cover the dough and allow it to proof in a warm place for about 1 hour, or until doubled in size.
Shape and Fill
5. Once the dough has doubled, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then use a rolling pin to roll it out into a rough triangle or elongated oval shape.
6. Place a piece of cold butter at the wider end of each dough piece and roll it up tightly, encasing the butter. Place the rolls seam-side down on a lined baking tray.
200 g Cold butter, cut into 8 pieces of 25g each (for filling)
7. Cover and allow the shaped rolls to proof again for about 30–45 minutes until noticeably puffed.
Bake
8. Preheat the oven to 200°C (390°F). Brush the tops of the rolls lightly with melted butter or egg wash if desired, and sprinkle with flaked salt.
Flaked salt
9. Bake for approximately 18 minutes, or until the rolls are deep golden brown with a crispy, caramelised base. Serve warm.
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By mansi
