Breads (Sourdough) - Soft Buns/Rolls
Sourdough Salted Butter Rolls (Shio Pan) – Soft Japanese Bread
August 18, 2023
| Recipe by Bake with Paws
Last Updated on May 3, 2025
By Bake with Paws
Discover how to make ultra-soft, bakery-style Sourdough Salted Butter Rolls — a naturally leavened version of the beloved Japanese Shio Pan. These rolls have the signature salty-buttery crust and fluffy interior you expect, but with deeper flavor, better structure, and improved shelf life, thanks to the use of a sweet stiff sourdough starter and old dough method.
Perfect for sourdough lovers looking to expand beyond rustic loaves, this recipe balances richness, aroma, and simplicity in every bite.
What Makes These Rolls Unique?
These aren’t your typical sourdough buns. What sets them apart:
SWEET STIFF STARTER FOR MILD FLAVOR:
The use of a sweet stiff starter results in a soft, non-tangy crumb —ideal for enriched sourdough recipes.
YUDANE METHOD FOR SOFTNESS & MOISTURE:
Incorporating Yudane (a scaled flour paste) improves moisture retention, enhances natural sweetness, and creates an ultra-soft, fluffy texture that stays fresh longer.
SALTED BUTTER INSIDE AND OUT:
Salted butter is tucked into the dough and brushed on top before baking, giving each roll a rich flavor and lightly crisp, golden crust.
NATURALLY LEAVENED, NO COMMERCIAL YEAST:
This recipe relies entirely on natural sourdough fermentation—no instant yeast or additives—making it a clean-label, wholesome bake.
You’ll enjoy the signature crescent shape and flavor of classic Shio Pan, but with the added benefits of sourdough fermentation and the pillowy softness from the Yudane method.
Step-by-Step Instructions How To Make Sourdough Salted Butter Rolls (Shio pan 塩パン)
INGREDIENTS (Yields 8 Rolls):
Yudane Dough:
60g bread flour (I used Japan High Gluten Flour)
60g boiling water
Sweet Stiff Starter (SST):
50g sourdough starter (100% Hydration), preferably use at its peak
150g bread flour (I used Japan High Gluten Flour)
35g water + 36g milk
25g sugar (I used organic brown sugar)
Main Dough:
65g bread flour (I used Japan High Gluten Flour)
All stiff starter (above)
All the yudane dough (above)
10g brown sugar (I used organic brown sugar)
3/4 tsp (4g) salt
45g cold egg, whisked (from 1 medium egg)
10 - 15g milk, cold (I used 10g)
25g butter, room temperature
Filling:
8 cubes of cut salted butter, cold (around 12 - 13g each)
Topping:
Pretzel salt or flaky sea salt
Utensil:
Baking tray
Water sprayer
METHOD:
- Yudane:
- Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
- Cling film and leave on the counter for at least 4 hours or overnight in the fridge. I prepared the night before.
- Use directly from the fridge.
- Sweet Stiff Starter:
- In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
- Place the starter in a jar or back in the same mixing bowl to proof.
- Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 23C - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.
- Main Dough:
- Put all ingredients (except butter), including all the stiff starter and yudane dough into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
- Change to hook attachment, add butter and continue knead for 10 - 12 minutes or until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing/Resting:
- In the same bowl, let the dough rest for 45 minutes. Keep it covered with clingfilm or use a lid. The dough didn't rise a lot.
- Shaping:
- Transfer the dough to a clean surface slightly dusted with flour, divide dough into 8 equal portions (approx.71g each). Please use a kitchen scale if you want to be exact.
- Shape each dough into a ball. Finish all the dough.
- Roll each dough ball into carrot shape. Finish all the dough.
- Flatten the dough with a rolling pin. Place a piece of cut salted butter on the wide part of the dough, then roll up like shaping a croissant. Please refer to the diagram below.
- Place the buns on the baking tray. Please lined the tray if it is not a non-stick pan. Spray some water on the buns to keep dough from drying. Then cover with kitchen towel.
- Final Proofing:
- Let the buns proof at a warm place until the dough rise, puffy and almost double in size.
- If you are unable to judge by just looking at the dough, you may want to do the finger poke test. Lightly press with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- This one took approximately 2.5 hours at at room temperature of 29C - 30C. The duration of proofing depends on your ambient temperature and starter.
- Baking:
- Preheat oven with lava rocks at 220C (fan-forced) for 30 minutes before baking.
- Spray water on the bread and sprinkle some pretzel salt on top.
- Open the oven door, place the tray with rolls in the middle rack.
- Pour one cup of hot water into the lava rocks.
- Close the door immediately.
- Reduce temperature to 200C (fan-forced) and bake for about 13 - 14 minutes or until golden brown. Remove the lava rocks at the last 3 minutes of baking.
- Once is ready, remove tray from the oven and immediately brush with some melted butter (this is optional).
- Let them cool a little in the some tray. This will allow the rolls to absorb some of the melted butter from the tray. You may transfer to cooling rack after this.
- The rolls taste the best when they are freshly baked.
Yudane Dough
Sweet Stiff Starter
Main Dough
Pro Tips for Perfect Results
- Sourdough Starter:
- A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
- Gluten Development:
- Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
How to Store & Reheat
Store cooled rolls in an airtight container at room temperature for 2–3 days.
For longer storage, freeze individually wrapped rolls. Reheat directly from frozen in a 150°C oven for 10 minutes.
Serving Ideas
➤ Enjoy warm with extra salted butter
➤ Serve with eggs and salad for a balanced brunch
➤ Dip into soups or stews for a satisfying side
FAQ
Q: Why my dough sticky?
Bread dough sticky could be due to several reasons, including using too much liquid, insufficient kneading, or the type of flour used.
Q: Can I use a liquid sourdough starter instead?
Yes, you can. But, sweet stiff starter yields no tangy or less tangy taste.
Q: Why didn’t my rolls hold their shape?
They may have been under-kneaded, overproofed, or not shaped tightly enough. Make sure the dough is smooth and elastic before shaping.
Final Thoughts
These Sourdough Salted Butter Rolls combine the elegance of Japanese bakery breads with the depth of naturally leavened sourdough. They’re flavorful, soft, and slightly crisp on the outside — a joy to bake and even more rewarding to eat.
If you try this recipe, please share your bake by tagging @Bakewithpaws or leaving a comment below. I love seeing your creations!
If you have any questions regarding this recipe or any other post, please leave me a comment.
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Breads (Sourdough) - Soft Buns/Rolls,
Hi, I do not have lava rocks. How do I go about baking them?
ReplyDeleteHi, thank you for your interest in this recipe. You can use cast iron pan or pot place at the bottom and pour hot water before closing the oven door. Otherwise, you may also try to spray your oven with water before closing the oven door.
DeleteCheers :)
Ok, thanks for your reply! Will try.
DeleteYou are most welcome :)
DeleteHappy Baking!
Hi, can I still bake it without baking stone ? ( I have lava rocks)
ReplyDeleteHi, I don't use baking stone for this baking. Just tray will do.
DeleteCheers and Happy New Year :)
Thanks for the reply. Happy New Year to you as well.
ReplyDeleteHi, what changes do I have to make if I want to use yeast instead of sourdough starter?
ReplyDeleteHi, thank you for your interest in this recipe. You can use any of the Shokupan yeast version recipe in blog to make this.
Deletehttps://www.bakewithpaws.com/2020/07/japanese-soft-white-bread-shokupan.html
Cheers :)
Hi! can I skip the egg in the main dough? If I can, what other ingredients can I use instead? Thanks 🙏
ReplyDeleteHi, thank you for your interest in this recipe. Yes, you can replace with same amount of milk.
DeleteHappy Baking :)
My dough was sticky after the 1st proof. Where could I have gone wrong?😩
ReplyDeleteHi, thank you for trying and sorry to hear that your dough is sticky. It could be too much liquid for the flour you used or not enough gluten developed.
DeleteLet me know if you still down get it.
Cheers :)