📝 About This Recipe
Originating from a small bakery in Ehime Prefecture, Japan, Shio Pan has become a global sensation for its addictive contrast of textures. These rolls feature a crisp, almost fried bottom crust and a soft, airy interior that houses a molten pocket of premium salted butter. Finished with a delicate crunch of Maldon sea salt, they offer the perfect balance of savory richness and pillowy sweetness.
🥗 Ingredients
Dough Base
- 250 grams Bread Flour (High protein for better structure)
- 50 grams All-Purpose Flour (Adds softness to the crumb)
- 20 grams Granulated Sugar
- 5 grams Instant Dry Yeast
- 5 grams Fine Sea Salt (For the dough)
Liquids & Enrichment
- 100 ml Whole Milk (Lukewarm, approximately 100°F)
- 100 ml Water (Lukewarm)
- 20 grams Unsalted Butter (Softened at room temperature)
Filling and Topping
- 80 grams Salted Butter (Cold, cut into 10 batons of 8g each)
- 1 tablespoon Maldon Sea Salt (For sprinkling on top)
- 10 grams Unsalted Butter (Melted, for brushing before baking)
👨🍳 Instructions
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1
In the bowl of a stand mixer, whisk together the bread flour, all-purpose flour, sugar, and instant yeast. Add the fine sea salt on the opposite side of the yeast to prevent direct contact.
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2
Pour in the lukewarm milk and water. Using the dough hook attachment, mix on low speed until a shaggy dough forms and no dry flour remains.
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3
Add the 20g of softened unsalted butter. Increase the speed to medium and knead for about 8-10 minutes. The dough should become smooth, elastic, and pass the 'windowpane test' (stretchable until translucent without tearing).
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4
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
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5
Gently punch down the dough to release air. Turn it onto a lightly floured surface and divide it into 10 equal portions (approx. 50-55g each). Shape each into a smooth ball.
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6
Roll each ball into a teardrop shape (roughly 5 inches long). Cover with a damp cloth and let them rest for 15 minutes to relax the gluten, which makes final shaping easier.
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7
Take a teardrop dough piece. Use a rolling pin to roll it out into a long, thin triangle (about 10-12 inches long). The base should be about 3 inches wide.
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8
Place one cold 8g salted butter baton at the wide base of the triangle. Fold the edge over the butter and seal the sides slightly to prevent the butter from leaking too early.
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9
Gently roll the dough toward the tip of the triangle, keeping a light tension. Ensure the tip ends up on the bottom of the roll to prevent unravelling.
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10
Place the rolls on a parchment-lined baking sheet, leaving at least 3 inches of space between them. Cover loosely and let rise for 45-60 minutes until puffy.
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11
Preheat your oven to 400°F (200°C). Lightly brush the tops of the rolls with melted butter or a mist of water, then sprinkle generously with Maldon sea salt flakes.
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12
Bake for 13-15 minutes until the tops are golden brown. You will notice butter leaking onto the tray; this is intentional as it 'fries' the bottom of the rolls to a crisp finish.
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13
Transfer to a wire rack immediately. Allow them to cool for 5 minutes—the interior butter will be extremely hot, but they are best enjoyed while warm and crisp.
💡 Chef's Tips
Use high-quality European-style salted butter for the filling; its higher fat content creates a better flavor and 'hollow' center. If the dough resists stretching during the triangle phase, let it rest for another 5 minutes; never force the dough or it will shrink back. Ensure the butter batons are very cold when rolling them into the dough to prevent premature melting. Spray the oven with a little water right after putting the rolls in to create a steam effect for a crispier crust. Store leftovers in an airtight container and reheat in a toaster oven at 350°F for 3 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve warm alongside a hot cup of Japanese Matcha or a creamy Cafe Latte. Slice horizontally and fill with a thin slice of cold ham and Gruyere for a gourmet breakfast sandwich. Pair with a bowl of creamy corn chowder or roasted tomato soup. Enjoy as a snack with a drizzle of honey to play up the sweet-and-salty profile.