Crispy Salt Butter Rolls
297kcal
Ingredients
Lean Enriched Dough
- 520 g Bread flour (100%)
- 30 g Powdered skim milk (5.7%)
- 370 g Water (71%)
- 10 g Baking salt (1.9%)
- 40 g Sugar (7.7%)
- 7 g Dry instant yeast (1.3%)
- 40 g Unsalted butter softened (7.7%)
Butter Core & Topping
- 150 g Cold butter cut into twelve 12.5g–15g blocks
- Flaky sea salt such as Maldon, for topping
Equipment
- Stand Mixer with dough hook attachment
- Cast Iron Pan placed at the bottom of the oven for creating steam
- Spray Bottle for spraying water/steam
Method
Dough Development
- Place all dough ingredients into a stand mixer bowl. Mix for 5 minutes on low speed until a shaggy dough forms.
- Increase speed to medium and mix for 5 additional minutes until elastic, smooth, and pulling away cleanly from the sides.
- Cover and let proof for 1 hour at 76–78°F (24–26°C).
Shaping & Rolling
- Divide dough into 12 equal pieces (~80 g each). Shape each piece into a smooth round ball. Cover and rest for 15 minutes.
- Roll each dough ball into a tapered cone/drop shape. Cover and rest for 15 minutes.
- Hold the wide top of the cone in the air while using a rolling pin to roll the bottom out thin and long until you form a triangle reaching ~20 inches (50 cm) in length.
- Place a 15g cold butter block at the widest edge and roll up tightly toward the point (croissant-style). Place seam-side down on parchment paper.
Proofing & Steam Bake
- Proof shaped rolls for 40 to 60 minutes at 76–78°F (24–26°C) until puffy.
- Preheat oven to 500°F (260°C) with a cast-iron pan on the bottom rack.
- Generously spray rolls twice with water and sprinkle with flaky sea salt.
- Slide tray into oven, pour 1 cup of boiling water into the hot cast-iron pan to generate steam, and lower heat to 400°F (204°C). Bake with steam for 5 minutes.
- Vent remaining steam, lower oven temperature to 375°F (190°C), and bake for 18–20 additional minutes until deep golden brown with extra-crispy bottoms. Cool on a wire rack before serving.
Nutrition
Calories297kcalCarbohydrates36gProtein6gFat14gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol36mgSodium416mgPotassium86mgFiber1gSugar4gVitamin A420IUVitamin C0.2mgCalcium34mgIron0.4mg
Notes
- Converting to Sourdough: To make a natural sourdough version of these rolls, omit the 7g of commercial instant yeast. Instead, build a sweet or standard levain using 100g of flour and 100g of water from the main recipe pool (representing a 20% levain build). Keep in mind that your bulk proof and final shaping proof times will extend significantly (roughly 3–4 hours each depending on ambient temperature).
- Freezing for Later: You can absolutely freeze these rolls to bake fresh later! Follow all instructions up through step 7 (shaping the rolls around the cold butter). Place the shaped, unproofed rolls on a tray in the freezer until solid, then transfer them to an airtight bag for up to 1 month. To bake, place the frozen rolls onto parchment paper, cover loosely, let them thaw and proof at room temperature for 2–3 hours until puffy, then bake as directed.
- The "Hollow" Center Phenomenon: Do not be alarmed if your baked rolls have a large hollow pocket in the middle! This is the signature style of a Shio Pan roll. The cold block of butter melts rapidly during the high-heat steam stage, frying the inside of the dough casing and leaving behind a rich, butter-soaked cavern.