Japanese Salted Butter Rolls | Shio Pan

Hey guys! These rolls are very popular in Asia and I can see why. They're soft, chewy, buttery, crispy and salty. I've had people tell me that it taste like a cross between a croissant and a pretzel. The dough is rolled with a small piece of butter block to create this magical hole in the center that keeps the core soft and moist. It's normal for the butter to melt and leak out of the rolls while baking. The bottom of these rolls cook in the hot butter, which creates a crispy exterior. I hope you give this recipe a try.

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Ingredients:
200g Bread Flour
200g AP Flour
1 tsp Malted Barley Flour
2 tsp Instant Yeast
25g (3 Tbs) Milk Powder
260g Cold Water
30g (2 Tbs) Sugar
1 tsp Salt
30g Cold  Butter (cubed)
70g Cold Butter (divided into 10 pieces)

Chapters:
0:00 Intro
0:34 Mixing
1:45 Butter Blocks
2:00 Dividing, Pre-shaping, and Shaping
3:29 Baking and Tasting

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