해먹으리(Hemogry) - Salted Butter Bread Recipe

dry yeast2.5g

warm water60g

warm milk65g

butter15g

rock saltappropriate amount

bread flour155g

cake flour25g

sugar12g

salt2.5g

✍️ Notes

Notes are saved automatically

1. Making the Dough

2. Fermenting and Dividing Dough

3. Shaping and Second Fermentation

4. Baking the Rolls

✍️ Notes

Notes are saved automatically

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

How did the AI recipe turn out?

This recipe was created based on the video. Mistakes can happen, so please check the details yourself and enjoy cooking in your own style.

🍴 Other people's forked recipes

No other recipes found.

👀 How about these recipes?

No Knead Salted Butter Roll Bread

Mukgling

286Min

Fluffy Crispy Salt Bread/Shio Pan

Famous Japanese Salted Butter Roll (Shio Pan)

Crispy & Chewy Crack Salt Butter Roll Bread

식탁일기 table diary

190Min

Korean Salt Bread (Shio Pan / Sogeumppang)

KRUA dot CO

180Min

Homemade Sandwich Bread (Pain De Mie)

Chef Jean-Pierre

240Min

Making Salt Butter Rolls

르꼬르동 블루 제빵사 랄라의 건강빵 만들기

65Min

How to Make Beautiful and Delicious Salt Bread

コネコナブレッド

163Min

Shio pan (salted bread) makes a comeback as pandemic baking trend | Comfort Cooking

The Straits Times

120Min

Salted Butter Bread Recipe

Salted Butter Bread Recipe

🥕 Ingredients

✍️ Notes

🍳 Steps

1. Making the Dough

In a large bowl, combine bread flour, cake flour, sugar, salt, and dry yeast.

Add warm water and warm milk to the dry ingredients and mix with a spatula until a shaggy dough forms.

Turn the dough out onto a work surface and knead for 7-8 minutes.

Flatten the dough, add the butter, and knead for another 14-15 minutes until the dough is smooth and elastic.

Check if the dough passes the windowpane test, then form it into a smooth ball.

2. Fermenting and Dividing Dough

Place the dough in a bowl, cover with plastic wrap, and let it ferment in a warm place until it doubles in size (about 80 minutes).

Gently press the fermented dough to release the gas.

Divide the dough into 6 equal pieces, about 53-54g each.

Shape each piece of dough into a teardrop shape.

Cover the dough pieces and let them rest for 15 minutes (bench time).

3. Shaping and Second Fermentation

Roll out a piece of rested dough into a long triangle, about 10cm wide and 30cm long.

Place a 7g piece of butter at the wide end of the dough.

Roll the dough tightly from the wide end down to the tip, sealing the butter inside.

Arrange the shaped rolls on a baking sheet, cover, and let them proof for a second time until 1.5 times their size (about 40 minutes).

4. Baking the Rolls

After proofing, mist the rolls with water and sprinkle rock salt on top.

Bake in an oven preheated to 200°C (392°F) for 13-15 minutes.

After baking, brush the rolls with the melted butter from the pan and let them cool on a wire rack.

✍️ Notes

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?

✍️ Notes

🍴 Other people's forked recipes

👀 How about these recipes?