Easy Rolled Salt Bread (Shio Pan)

Prepare the dough using a bread machine up to the first fermentation.

Take the fermented dough out, lightly degas it, and divide it into 12 equal pieces. Let it rest for 20 minutes.

Flatten each piece of dough into a long triangle, place a piece of salted butter at the wide end, and roll it up tightly.

Place the shaped dough on a baking sheet and let it proof for 30-40 minutes.

Brush the tops of the dough with milk or an egg wash and sprinkle with coarse salt.

Bake in a preheated oven at 400°F (200°C) for 10-15 minutes until golden brown.