Shio Pan (Japanese Salt Bread)



November’s problem bread was Shio Pan, or, Japanese Salt Bread, a buttery and straightforward to make crescent roll, crammed with butter.  Karen, of Karen’s Kitchen Stories, was the Babe’s Kitchen of the Month.

I’ve cherished crescent rolls ever since I realized learn how to make them in a highschool Dwelling Ec class.  That class was the start of my love affair with do-it-yourself bread, and I nonetheless use that exact recipe to today.

Karen describes how she first realized about Shio Pan, and presents variations on the standard rolls.  Positively price a learn!


Ensure and go to the opposite Babes’ blogs to see how they interpreted this month’s problem.





Shio Pan,
Japanese Salt Bread


210 grams bread flour

10 grams granulated sugar

3/4 teaspoon superb sea salt

1/2 teaspoon instantaneous yeast

70 grams chilly milk

70 grams chilly water

7 grams softened unsalted butter

15 grams butter, melted, for

60 grams butter, minimize into 6 x 10
gram strips as pictured. 

Flaked sea salt for topping



Whisk collectively the dry substances
in a medium bowl. 

Dump within the milk and water and blend
by hand or dough whisk till simply mixed. Add the softened butter and knead
it in by hand. 

Knead the dough by hand (utilizing
urgent, stretching, and folding consistently) or mixer for about 5 minutes,
till clean. The dough will likely be pretty sticky however do not add extra flour except
your kitchen is tremendous humid. 

Let the dough rise till doubled, 45
minutes to 2 hours, relying in your room temp. 

Flip the dough out onto your
unfloured work floor and type it into an 1/2 inch thick spherical disk. 

Lower the dough into 6 wedges with a
bench scraper. 

Roll every bit of dough right into a cone,
pinching the seam, and let relaxation, coated, for 10 minutes. 

Together with your arms, press every right into a
triangle after which, utilizing a rolling pin, form every into a really lengthy, skinny
triangle. Calmly brush every triangle with melted butter. Place a ten gram
butter stick on the large finish and roll up the dough and type it right into a crescent.
Place it on a parchment lined baking sheet. 

Repeat with the remainder of the dough.
Cowl with oiled plastic wrap and let rise till puffy, about 45 minutes to an
hour in a heat spot. 

Warmth your oven to 400 levels

When able to bake, spray the formed
rolls with water till they’re shiny. Sprinkle every with a pinch or so of
flaked sea salt. 

Bake for 15 to 18 minutes, till
frivolously golden on prime and crispy and browned on the underside. 

Switch to a wire rack. 

These are greatest heat from the oven or
inside two hours. You possibly can rewarm leftovers the identical day to refresh them. Wrap
and freeze extra leftovers for reheating within the oven the following day. 


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