Salt Bread

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Crispy, soft, pillowy, and bursting with butter, these are the best rolls you’ll ever make!

Prep Time40

Cook Time15

Proof Time2

Total Time2 55

Course: bread

Cuisine: korean

Keyword: bread, tiktok

Servings: buns

Calories: 234kcal

Ingredients

80 g water warm
40 g milk warm
57 g egg lightly whisked (1 egg is about 57g)
6 g instant yeast
24 g sugar
20 g butter room temp
270 g bread flour see notes
5 g salt
1/2 cup butter to fill
flaky sea salt as desired, to finish

Instructions

In the bowl of a stand mixer, add in the following order: water, milk, egg, yeast, sugar, butter, flour, and salt. Mix on low speed with the dough hook for 5 minutes until the dough comes together in a shaggy mass, scraping down the bowl as needed.
Continue to knead on medium for 15 more minutes. Do the windowpane test: take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. The dough will be very soft and tacky - try to resist adding flour.
With floured hands, shape into a ball and transfer to a clean lightly floured bowl, cover and let proof until about tripled in size, about 1 hour.
While the dough is rising, cut the butter into batons, about 1.5 inches long and 1/2 inch tall and wide. Place the butter batons on parchment and place in the freezer until ready to use.
When the dough is ready, punch down the dough and divide evenly into 9 portions. Working with one portion at a time, shape each piece into a 6 inch log. Taper one side of the log by using the palm of your hand and slight pressure to make a tadpole shape. After shaping, cover the pieces with a clean kitchen cloth and let rest for 30 minutes.
Use a rolling pin to roll out each portion of dough into a long acute isosceles triangle, about 2 inches in width at the base and about 16 inches in length. Place the frozen butter on the wider end and roll it up, pinching the sides of the dough and encasing the butter entirely. Continue to roll up to the tip of the dough. Place the shaped salt breads on a parchment paper lined baking sheet, with the sharp point of the bun seam side down. Leave at least 3 inches between each bun. Cover and proof until doubled in size, about 90 minutes.
Heat the oven to 375°F, on convection mode. When ready, use a kitchen spray bottle to evenly spray the surfaces of the buns. Sprinkle on a generous amount of flaky sea salt and bake for 15 minutes, or until baked through and golden brown — the bread should come to an internal temp of 189°F if you have an instant read thermometer.
When the buns are ready, remove from the oven and immediately use the butter pooled on the tray to brush the tops of the rolls. Transfer to a wire rack to let cool slightly, then enjoy!

Notes

Notes: I make my own bread flour at home with all purpose flour and vital wheat gluten. Vital wheat gluten is the protein found in wheat and what changes the protein percentage of your flour. If you want to use all purpose flour and add vital wheat gluten to up the protein content for this specific recipe, you’ll need to add 2.67 grams of vital wheat gluten to the all purpose flour. No need to change the flour measurement.

Nutrition