Salted Butter Roll Recipe

Crispy outside, soft and fluffy inside, Salted Butter Roll has been a viral bread in South Korea. These rolls smell of butter and aren’t too sweet, which make them a great choice for various diets. Moreover, it’s also a simple no-knead bread that you can easily try it at home. Let’s go.

Salted Butter Roll

Ingredients

First, let’s explore the secret of this bread’s fluffiness: tangzhong. Tangzhong, a simple mixture of flour and water after heating, can transform an ordinary bread into an extremely soft and fluffy one. Originating from East Asian culinary traditions, the tangzhong method is now popular globally for the wonders it works on the texture and shelf life of baked goods. Below are some benefits of tangzhong when making bread:

  • Increased Moisture Retention: The gel formed by the tangzhong method acts like a sponge, trapping and holding more water than bread dough typically would. This results in a loaf that is incredibly moist.
  • Extended Shelf Life: One of the common woes of homemade bread is that it tends to go stale faster than commercially produced bread. However, thanks to the moisture retention capabilities of tangzhong, bread remains softer for an extended period.
  • Fluffier Texture: As the bread bakes, the additional moisture in the dough turns to steam, causing the bread to rise more and resulting in a softer, fluffier crumb.

Learn more: Tangzhong or Yudane: Secret of Extraordinarily Fluffy Bread

In this recipe, I made a thicker tangzhong than its typical version, at ratio of 1 flour: 2 water. It’s simply for calculating the ingredients more easily and it doesn’t affect the final fluffy texture of the rolls. Beside tangzhong, made from water and flour, also prepare a very basic list of ingredients with flour, water, butter, yeast, sugar, and salt.

How to make Salted Butter Roll Bread

Step 1. Making Tangzhong

  • In a small saucepan, combine 75g of flour and 150g of water.
  • Cook over low heat, stirring constantly until it forms a thick and smooth paste (Tangzhong). Remove from heat and let it cool to room temperature.
tangzhong

Step 2. Making Dough

  • In a mixing bowl, combine 230g of flour, 4g of salt, and 5g of sugar. Mix 5g of butter into the dry ingredients.
  • Activate yeast: In a separate bowl, mix 3g of yeast with 30g of warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy. This step ensures that the yeast is active.
  • Mix the dough: Add the Tangzhong (from the previous step) and the yeast-water mixture to the flour-butter mixture. Mix until a dough forms. Let the dough rest for 10 minutes. Then, knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Allow the dough to proof until it doubles in size.
Salted Butter Roll

Step 3. Rolls Assembly

  • After the dough has doubled in size, divide the dough into 6 equal portions and form them into balls. Then, cover and let them rest for 5 minutes.
  • Take one portion of dough and flatten it into a long rectangle. Place a 10g butter stick on one end.
  • Fold the sides of the dough over the butter stick, sealing it inside.
  • Roll the dough gently to form a small roll, ensuring that the butter is completely enclosed.
  • Repeat this process for the remaining portions of dough and butter sticks.

Step 4. Proofing and Baking

  • Place the rolls on a baking tray lined with parchment paper. Cover them with a clean kitchen towel and let them rise in a warm place until they double in size. Then, you can drizzle a pinch of white sesame on top of them, it’s optional.
  • Baking: Preheat your oven to 350°F (180°C). Bake the rolls in the preheated oven for approximately 15-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
  • Remove the rolls from the oven and let them cool on a wire rack. Now you can enjoy warm Salted Butter Roll immediately.
Salted Butter Roll

Storing Salted Butter Roll Bread

From my experience, my salted butter rolls were still in good condition after 3 days at room temperature. To reheat, I returned them to the oven and quickly baked them in 5-10 minutes to make the crust slightly crispy again.

Because salted butter roll is also a bread, you don’t have to store them in fridge. It’s fine to leave it at room temperature and remember to eat them soon. Keep the rolls in an airtight box or bag, and store them in a cool, dry place in your house.

Salted Butter Roll

Salted Butter Roll Bread Recipe

Yield: 6
Cook Time: 1 hour 30 minutes
Additional Time: 2 hours
Total Time: 3 hours 30 minutes

Crispy outside, soft and fluffy inside, Salted Butter Roll has been a viral bread in South Korea. They smell of butter & aren’t too sweet, which make them a great choice for various diets.

Ingredients

For Tangzhong:

For The Dough:

For Butter Layer:

  • Butter Stick: 60g (2.12 oz, divide into 6 sticks, each weighing 10g)

Instructions

Step 1. Making Tangzhong

  • In a small saucepan, combine 75g of flour and 150g of water. Cook over low heat, stirring constantly until it forms a thick and smooth paste (Tangzhong). Remove from heat and let it cool to room temperature.tangzhong

Step 2. Making Dough

  • In a mixing bowl, combine 230g of flour, 4g of salt, and 5g of sugar. Mix 5g of butter into the dry ingredients.Salted butter Roll
  • Activate yeast: In a separate bowl, mix 3g of yeast with 30g of warm water (about 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy. This step ensures that the yeast is active.Salted butter Roll
  • Mix the dough: Add the Tangzhong (from the previous step) and the yeast-water mixture to the flour-butter mixture. Mix until a dough forms. Let the dough rest for 10 minutes. Then, knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Allow the dough to proof until it doubles in size.Salted Butter Roll

Step 3. Rolls Assembly

  • After the dough has doubled in size, divide the dough into 6 equal portions and form them into balls. Then, cover and let them rest for 5 minutes.Salted butter Roll
  • Take one portion of dough and flatten it into a long rectangle. Place a 10g butter stick on one end. Salted butter Roll
  • Fold the sides of the dough over the butter stick, sealing it inside.Salted butter Roll
  • Roll the dough gently to form a small roll, ensuring that the butter is completely enclosed.Repeat this process for the remaining portions of dough and butter sticks.Salted butter Roll

Step 4. Proofing and Baking

  • Place the rolls on a baking tray lined with parchment paper. Cover them with a clean kitchen towel and let them rise in a warm place until they double in size. Then, you can drizzle a pinch of white sesame on top of them, it’s optional.Salted Butter Roll Bread
  • Baking: Preheat your oven to 350°F (180°C). Bake the rolls in the preheated oven for approximately 15-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.Salted Butter Roll Bread
  • Remove the rolls from the oven and let them cool on a wire rack. Now you can enjoy warm Salted Butter Roll immediately.Salted Butter Roll

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Nutrition Information:
Yield: 6 Serving Size: 1 roll
Amount Per Serving: Calories: 250

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