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Two Shio Pan (Japanese Salt Bread) on a rectangular platter.
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Shio Pan (Japanese Salt Bread)

A recipe for Shio Pan (塩パン, Japanese Salt Bread) inspired by our time in Orange County, California! These crescent-shaped rolls have a salted, crispy crust with a chewy, buttery center.
Course Bread
Cuisine Japanese
Keyword bread, butter, Japan, Japanese, roll
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time: 1 hour 30 minutes
Servings 8 Rolls

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1 cup (240 milliliters) lukewarm water 105-115˚F, 40-46˚C
  • 3 cups (400 grams) bread flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons (30 grams) salted butter softened at room temperature

To assemble:

  • 8 tablespoons (113 grams) salted butter chilled and cut into 8 equal, long strips, plus more for brushing
  • Flaky sea salt for garnish

Instructions

  • In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine and let sit until frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
  • Mix in the frothy yeast with water and the 2 tablespoons (30 grams) salted butter to form a soft dough.
  • On a lightly floured surface, knead the dough until smooth and elastic.
  • If too dry and crumbly, add a little more lukewarm water. If too sticky to touch, add just enough flour to handle.
  • Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
  • Preheat oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment or lightly grease.
  • On a lightly floured surface, roll the risen dough into a circle about 1/4 inch (6 millimeters) thick.
  • Using a sharp knife or pastry cutter, cut the circle into 8 equal slices/triangles.
  • Place a strip of the salted butter along the widest edge of the triangle away from the center.
  • Roll up the triangle, pinching and sealing the butter inside the bread as you roll, and slightly turn in the ends to form a crescent shape.
  • Transfer the formed roll to the prepared baking sheet and repeat with remaining triangles.
  • Cover the baking sheet with a large cloth and allow to rest at room temperature for 30 minutes, until puffed.
  • Brush the puffed rolls with additional melted butter, and top with a sprinkling of flaky sea salt.
  • Bake in the preheated oven until golden brown with a crisp bottom, about 18 minutes.
  • Allow to cool for 10 minutes before serving.