Here’s a simple recipe to make it at home:
Shio Pan (Japanese Salt Bread Rolls)
Ingredients (Makes 6–8 rolls)
For the dough:
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2 ½ cups (320 g) all-purpose flour
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2 tbsp sugar
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1 tsp salt
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2 tsp instant yeast
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½ cup (120 ml) warm milk
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2 tbsp unsalted butter, softened
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1 large egg
For topping:
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1–2 tsp coarse sea salt (like Maldon)
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1–2 tsp sugar (optional, for contrast)
Instructions
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Make the dough
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In a large bowl, mix flour, sugar, salt, and yeast (keep salt away from yeast when mixing).
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Add warm milk, egg, and butter. Mix until it forms a dough.
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Knead for 8–10 minutes until smooth and elastic.
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First rise
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Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.
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Shape rolls
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Punch down the dough and divide into 6–8 equal pieces.
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Roll each piece into a smooth ball and place on a parchment-lined baking sheet.
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Gently flatten slightly, as Shio Pan is typically round and low.
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Second rise
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Cover and let rise for another 30–40 minutes.
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Top and bake
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Preheat oven to 375°F (190°C).
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Lightly brush the tops with water or milk, then sprinkle coarse salt (and sugar if using).
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Bake 15–18 minutes until golden and lightly browned on top.
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Cool
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Let cool slightly on a wire rack before serving. Soft, fluffy, slightly sweet with a salty crunch on top—classic Shio Pan!
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Tips
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For extra flavor, brush lightly with melted butter after baking.
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Can add a little milk powder to the dough for richer flavor.
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Pair with coffee, tea, or even a sweet jam.
If you want, I can also give a Japanese bakery-style Shio Pan recipe with a sugar-salt topping glaze that makes them extra shiny and irresistible. Do you want me to do that?