Salt Bread Shio Pan Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 30 minutes plus 3 hours rising time
Cooking time: 18 minutes per tray
Makes: 8 salt bread rolls
Ingredients Needed
- 14g/0.5ozs flour
- 60ml/2flozs water
- 155ml/5.2flozs milk
- 8g/0.3oz fine salt
- 310g/11oz bread flour
- 40g/1.4oz sugar
- 2 teaspoons/7g instant dried yeast
- 30g/1oz butter, softened, cubed
- 200g/7ozs cold butter (cut into 8x25g pieces)
- Flaked salt to sprinkle
Step-By-Step Instructions
Step 1 ROUX- Make the tangzhong roux. Whisk the 14g/0.5oz flour and water in a small saucepan and heat gently on low until it reaches 65C/149F. Gradually whisk in the milk in a steady stream and then whisk in the salt.
Step 2 LOW SPEED - Place the bread flour, sugar and yeast in a large mixer bowl and whisk together. Pour in the roux and mix with a spatula until it become shaggy textured. Knead this dough on low speed for 1 minute until the dough starts to come together.
Step 3 MEDIUM SPEED - Drop the butter in, one piece at a time while the mixer is going. Increase speed to medium (4 out of 10) to work that gluten and knead for 14-17 minutes. Make sure to reposition the dough so that all of the dough is evenly kneaded.
Step 4 BULK RISE - The dough will be ready when you can easily stretch it apart with your fingers and it doesn't break (the window pane effect). Shape into a ball and place back in a large greased bowl (I use the mixer bowl). Allow to rise in a warm place (I like to place it in another bowl of hot water, changing the water twice). Rise for 1-1.5 hours or until doubled in size.
Step 5 BUTTER - Take the block of cold butter and cut into 8 even pieces. Place in the fridge until needed.
Step 6 SHAPE - Divide the dough into 8 pieces of 75g/2.6ozs each (the total dough will weigh around 600g/1.3lbs). Shape into balls, cover with cling film and allow to rise for 20 minutes. Then shape them into a carrot shape by rolling it into a log but concentrate on rolling one end thinner. Cover with cling film and allow to rise for 20 minutes.
Step 7 ROLLING - Take a small rolling pin and roll out the fatter end away from you. Then holding the narrow end, pull it towards you while rolling it out. You want it to be around 10cms/4inch wide at the widest point and around 40cm/15inches long. Optional: take a pizza cutter and cut straight edges, just trimming off as little as possible.
Step 8 RISE - Line a large tray with parchment. Take a piece of butter and place on the wider end and roll up the dough towards you. Place on the parchment and repeat with the other dough pieces and butter. Allow to rise again for 1 hour in a warm spot. Tip: you can place this in the cold oven but place a pan of hot water in the oven which will make the oven warmer. The buns are ready when they are puffy.
Step 9 BAKE - Preheat oven to 190C/374F fan forced or 210C/410F and place a tray with 1 inch of water in it on the base of the oven. Spray each bun 20 times with water spray and sprinkle with flaked salt. Bake for 19 minutes turning around in the oven after 15 minutes. Allow to cool for 10 minutes and then devour!
Substitution notes and ingredients:
Sugar can be subbed with other sweeteners like honey or maple syrup.
Instant dried yeast can be replaced with fresh yeast, use a third of the weight (ie. 2 grams of fresh yeast).
I haven't tried this with a vegan butter substitute but I don't see why it wouldn't work!
Personal Note
When I said everyone that tries these rolls loves them I mean everyone and I also mean love. I gave some to Laura and she loved them and I also few to our neighbours Vic and Nicki. I wasn't sure if they had ever tried salt bread but the feedback came back strong. Vic explained that he and Nicki had been annoyed with each other that day trading a few verbal pot shots at each other.
"But imagine us doing that, while gobbling down the salt bread and trying to contain our 'Oh my god this is delicious!' faces LOL," explained Vic via text to Mr NQN. "Lorraine's mastering the art of Dinner-Roll-Diplomacy or Dinner-Roll-Detente. It was amazing! The perfect dinner rolls just how I like it!" he said before adding, "I loved it so much I want to learn how to make it myself. It's so perfectly buttery oily and gooey. Just the right amount of salt. I can't imagine how they could be any better 10/10."
So tell me Dear Reader, have you ever tried Korean salt bread before? Would you bake this at home or hunt it down at a bakery first?
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