Salt Bread (Shio Pan) - Soft Crust

Source: Lisa — [Okonomi Kitchen](https://www.okonomikitchen.com/japanese-salted-butter-rolls-soft-crust-shio-pan/)

Yield: 1 batch(es) — 6 rolls

Time: ~3.5 to 4 hours (including proofing)

About

Soft, plush shio pan with a tender buttery crumb and signature pan-fried bottom.

Key Technique: Enriched dough + chubby shaping for maximum softness while still getting a crisp buttery base.

Ingredients

Soft Crust Dough

• 130ml water
• 25g heavy cream
• 9g egg yolk
• 22g sugar
• 3.2g instant dry yeast
• 150g bread flour
• 80g cake flour
• 8g milk powder
• 4g kosher salt
• 18g unsalted butter or refined coconut oil

Filling + Topping

• 6 salted butter blocks, 12–14g each
• Topping salt (pearl/pretzel/rock/flaky)

Optional Egg Wash

• 20g egg
• 5ml milk
• Small pinch salt

Instructions

1. Mix + Knead

1. Add all dough ingredients except the 18g butter/coconut oil to mixer bowl.
2. Mix low 2 minutes, then low-medium 3 minutes until no dry flour remains.
3. Add butter/coconut oil and mix until incorporated.
4. Continue kneading until dough is smooth, stretchy, and elastic (about 10–12 additional minutes depending on mixer).

2. First Proof

1. Shape dough into smooth tight ball.
2. Proof at 28–30°C for 90–100 minutes until doubled.

3. Divide + Pre-Shape

1. Divide into 6 equal pieces (~70g each at base batch).
2. Pre-shape into teardrops.
3. Rest 15 minutes covered.

4. Final Shape + Butter

1. Roll each piece into long teardrop.
2. Place salted butter block at wide end.
3. Roll down with light tension and keep shape round/chubby.
4. Place seam-side down on tray.

5. Second Proof + Bake

1. Proof at 32–34°C for 50–60 minutes until puffy and doubled.
2. Optional: brush egg wash.
3. Sprinkle topping salt.
4. Bake at 205°C, then immediately reduce to 175°C.
5. Continue baking until deep golden top and bottom (about 12–14 minutes total, adjust per oven).
6. Brush with extra butter after baking.

Tips

Soft-style shaping:

• Keep rolls round and chubby for the fluffiest crumb.

Soft-style butter target:

• About 10g butter per ~70g dough piece for lighter soft style
• Up to 14g if you want richer bottom-fry effect

Proofing check:

• Proper proofing helps butter absorb and fry the bottom cleanly without greasiness.

Reheat gently:

• Use moderate heat and light misting to keep crumb soft.

Storage

• Room temp sealed: up to 2 days.
• Do not refrigerate.
• Freeze cooled rolls up to 1 month.
• Reheat from room temp at 160°C (5–8 min), or from frozen at 175°C (10–12 min).

Tags: #recipe #bread #japanese #shio-pan #soft-crust #enriched-dough