Japanese Salt Butter Rolls (Shio Butter Rolls)

Ingredients

• 3/4 cup (130g) Water (Room temperature)
• 10 g Unsalted butter (For dough, half-melted)
• 1 tbsp (10g) Sugar
• 1 tsp (4g) Salt (For dough)
• 1 tsp (3g) Instant dry yeast
• 1 cup (100g) Bread flour
• 1 cup (100g) All-purpose flour
• 30 g Unsalted butter (For filling, cut into 5 pieces (6g each), chilled)
• as needed Coarse salt (pearl salt preferred) (For topping)
• as needed Unsalted butter (melted) (For brushing)

Instructions

1. Prepare Wet Ingredients

   In a microwave-safe bowl, combine 3/4 cup (130g) water and 10g unsalted butter. Microwave for 1 minute until the butter is about half melted.

   Time: PT2M

2. Dissolve Sugar and Salt

   Add 1 tbsp (10g) sugar and 1 tsp (4g) salt to the warm mixture. Stir until fully dissolved. Dip your finger in to check the temperature—it should be warm, not hot (around 35-40°C).

   Time: PT2M

3. Add Yeast

   Add 1 tsp (3g) instant dry yeast. Stir until completely dissolved.

   Time: PT1M

4. Mix in Flours

   Add 1 cup (100g) bread flour and 1 cup (100g) all-purpose flour. Mix until no dry flour remains.

   Time: PT3M

5. Knead Dough

   Knead the dough in the bowl or on a lightly floured surface until it becomes slightly sticky and smooth, about 5-7 minutes. Shape into a ball.

   Time: PT7M

6. First Rest

   Cover the bowl with plastic wrap or a plastic bag to prevent drying. For better fermentation, cover with a blanket if the room is cool. Let rest at room temperature for 20 minutes.

   Time: PT20M

   Temperature: 25-27°C

7. Brief Knead

   After 20 minutes, knead the dough inward for 1 minute to smooth and strengthen it. Wet your hands to prevent sticking.

   Time: PT1M

8. Shape and First Fermentation

   Shape dough into a round ball. Cover and let ferment at room temperature for 30 minutes.

   Time: PT30M

   Temperature: 25-27°C

9. Stretch and Fold

   Wet hands, lift dough, and fold it 10 times by pulling up and folding over. Shape into a round ball again.

   Time: PT3M

10. Second Fermentation

    Cover and let ferment at room temperature for 30 minutes.

    Time: PT30M

    Temperature: 25-27°C

11. Prepare Butter Filling

    While dough ferments, cut unsalted butter into 5 pieces (6g each, about 3-4cm). Sprinkle with salt on both sides and freeze until firm.

    Time: PT5M

    Temperature: Freezer

12. Check Fermentation

    After second fermentation, poke dough with floured finger. If the hole closes slowly and stops, fermentation is complete.

    Time: PT1M

13. Divide and Pre-shape

    Place dough smooth side down. Gently press to release gas. Divide into 5 equal pieces (about 70g each). Cup each piece and roll counterclockwise to smooth the surface.

    Time: PT7M

14. First Bench Rest

    Let the dough balls rest at room temperature for 10 minutes, covered.

    Time: PT10M

15. Shape Rolls (First Stage)

    On a floured surface, press dough with palm to release air. Flip smooth side down. Pull dough inward and roll up tightly. Stretch to about 13-15cm.

    Time: PT7M

16. Second Bench Rest

    Let shaped dough rest at room temperature for 10 minutes, covered.

    Time: PT10M

17. Final Shaping and Filling

    On a floured surface, press top of dough to stick to surface. Roll with a rolling pin to stretch to at least 40cm. Leave a small gap at the top, place a piece of frozen butter, and wrap dough around butter as you roll down. Stretch end thin, roll tightly, and place seam side down on tray.

    Time: PT10M

18. Final Proof

    Let shaped rolls ferment at room temperature for 40 minutes until puffy and jiggly.

    Time: PT40M

    Temperature: 25-27°C

19. Preheat Oven or Air Fryer

    Preheat oven to 220°C (428°F) for 15 minutes, or air fryer to 180°C (356°F) for 5 minutes.

    Time: PT15M

    Temperature: 220°C (oven), 180°C (air fryer)

20. Finish and Bake

    Spray water evenly over rolls twice. Brush tops with melted butter. Sprinkle with coarse salt. Bake in oven at 200°C (392°F) for 15 minutes, or air fryer at 180°C for 10 minutes, until golden and crisp.

    Time: PT15M

    Temperature: 200°C (oven), 180°C (air fryer)

21. Cool and Serve

    Let rolls cool slightly before serving. Enjoy while fresh and crisp.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

5g

Carbohydrates

32g

Fat

7g

Fiber

1g

Ingredient Substitutions

• Instead of Water: Milk (for richer dough)
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Sugar: Honey
• Instead of Instant dry yeast: Active dry yeast (proof first)
• Instead of Bread flour: All-purpose flour
• Instead of All-purpose flour: Bread flour
• Instead of Unsalted butter: Salted butter (reduce added salt)
• Instead of Coarse salt (pearl salt preferred): Kosher salt, Sea salt flakes
• Instead of Unsalted butter (melted): Olive oil

Equipment Needed

• Microwave-safe bowl
• Mixing bowl
• Wooden spoon or spatula
• Plastic wrap or plastic bag
• Bench scraper or knife
• Kitchen scale (optional)
• Rolling pin
• Baking sheet or tray
• Parchment paper (optional)
• Spray bottle (for water) (optional)
• Pastry brush
• Oven or air fryer

Critical Steps — Do Not Skip

• Ensure water/butter mixture is warm, not hot, before adding yeast.
• Do not over-knead the dough after initial mixing.
• Chill butter filling thoroughly before shaping.
• Seal butter well inside dough to prevent leakage.
• Brush with butter before baking to avoid tough crust.

Chef Tips from the Video

• Weigh your dough pieces for even rolls.
• Use pearl salt for the best crunchy topping.
• Wet hands instead of adding extra flour to prevent sticking.
• Freeze any rolls you can't eat the same day to preserve texture.

Troubleshooting

Storage

Refrigerator: Not recommended; bread becomes stale quickly.

Freezer: Freeze immediately after cooling, up to 1 month. Reheat in oven or toaster.

Room temperature: Best eaten same day. Store in airtight container up to 12 hours.

Make-Ahead Tips

• Dough can be prepared up to the first fermentation, then refrigerated overnight. Bring to room temperature before shaping.
• Freeze baked rolls immediately after cooling for best texture.