Breads (Yeast) - Buns/Rolls
Japanese Salted Butter Rolls (Shio Pan) Recipe – Fluffy & Irresistible
November 13, 2024
| Recipe by Bake with Paws
Last Updated on May 3, 2025
By Bake with Paws
Shio Pan (塩パン), also known as Japanese Salted Butter Rolls, has quickly become a beloved favourite in many Asian bakeries—and for good reason. These rolls are incredibly soft, rich in flavour, and have a distinctive salty-buttery bite that makes them so addictive. Whether you enjoy them warm out of the oven or slightly toasted the next day, these rolls are pure comfort.
In this post, I’ll walk you through how to make these delicious salted butter rolls with a few personal tweaks that enhance flavour, texture, and shelf life, using my tried-and-true baking methods. If you're after soft, fluffy rolls that stay moist longer, you're in the right place.
Why You'll Love These Salted Butter Rolls
➡ Fluffy and Moist: Thanks to the Old Dough method and enriched dough formula.
➡ Balanced Flavour: The light salt crust complements the rich buttery centre.
➡ Great for Meal Prep: Stays soft for days and freezes well.
➡ Beginner-Friendly: Step-by-step instructions with detailed shaping tips.
What Is Shio Pan?
Shio pan (しおパン) translates to "salt bread" in Japanese. These rolls are shaped like croissants but have a distinct character of their own. Unlike buttery laminated pastries, Shio Pan uses enriched dough, shaped into a crescent, then filled and brushed with salted butter before baking. The crust becomes golden and slightly crispy, while the inside remains tender and pillowy.
Key Features of This Recipe
Old Dough Method for Better Flavor and Texture:
Using a portion of pre-fermented dough adds depth of flavor, improves gluten structure, and extends shelf life. This traditional method enhances both softness and aroma without the need for commercial enhancers.
Salted Butter Glaze & Filling:
Double layering of flavour – inside and out!
Natural Ingredients:
No preservatives or improvers, just quality ingredients and traditional techniques.
Step-by-Step Instructions How To Make Salted Butter Rolls (Shio pan 塩パン)
INGREDIENTS (Yields 8 Rolls)
Old Dough:
150g bread flour (I used Japan High Gluten Flour)
105g milk
1/4 tsp (1g) instant dry yeast
1/4 tsp sugar
Main Dough:
150 bread flour (I used Japan High Gluten Flour)
All the old dough (above)
1/2 tsp (1.8g) instant dry yeast
15g - 20g brown sugar (I used organic brown sugar)
3/4 tsp (4g) salt
45g cold egg, whisked (from 1 medium egg)
45g - 55g cold milk (I used 45g for my flour, please refer note)
25g butter, room temperature
Filling:
8 cubes of cut salted butter, cold (around 11g - 12g each) from the fridge
Topping:
Pretzel salt or flaky sea salt
Utensils:
Baking tray
Water sprayer
Lava rocks
Note:
Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.
METHOD:
- Old Dough:
- Combine milk, yeast and sugar in a mixing bowl. Then add in bread flour and mix with hand until become a soft dough. Roll into a ball and place in a greased bowl. Cover and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Main Dough:
- Put all ingredients (except butter), including all the old dough (slightly tear) 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 about a minute or until all incorporated. You may also use hook attachment straight away. It is very much depend on your machine and preference.
- Change to hook attachment and knead for another 2 minutes until the dough become elastic. 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:
- Round up the dough and put back in the same bowl or transfer to a new bowl. Cover with lid and let the dough rise in a warm place for 45 to 60 minutes or until double in size.
- Shaping:
- Punch down the dough to release the air.
- 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. Roll each dough ball into carrot shape, about 9.5 inches long. Finish all the dough. I let the dough rest in the fridge (covered with kitchen towel) as my kitchen is warm.
- 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 a baking tray. After shaping each bun, I placed the tray in the fridge to prevent over-proofing. Lightly spray the buns with water to keep the dough from drying, then cover with a kitchen towel.
- Final Proofing:
- Let the buns proof at a warm place for about 45 minutes or 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.
- Baking:
- Preheat oven with lava rocks at 200C (fan-forced) for 30 minutes before baking.
- Once the buns are ready to bake, spray water 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.
- Spray some water inside the oven.
- Close the door immediately.
- Reduce temperature to 190C (fan-forced) and bake for about 10 minutes.
- Remove the lava rocks and release the steam.
- Increase temperature to 200C (fan-forced). Continue baking for another 5 - 10 minutes or until golden brown.
- 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.
Old Dough
Main Dough
Tips for Best Results
- Windowpane Stage:
- Knead the dough until it stretches thin—like translucent paper—without tearing. Reaching this “windowpane stage” ensures enough gluten development for a soft, airy texture.
- Kneading Time:
- Use the kneading time as a guide—not a rule. It varies depending on flour type and mixer power. High-fat doughs (like brioche) may need 18–20 minutes for proper gluten formation.
- Flour & Hydration:
- For best results, use high-protein bread flour. Always hold back a little liquid to adjust consistency—add it 1 tablespoon at a time if the dough feels dry or stiff.
- 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: Avoid over-proofing during the final rise—it can cause buns to collapse or wrinkle. Aim for 80–90% volume increase. Use the finger poke test:
- Bounces back quickly → Under-proofed
- Leaves a deep dent → Over-proofed
- Slowly springs back → Perfectly proofed
- Don’t forget the oven spring—your dough will rise more once it hits the heat.
- Baking & Oven Temperarate:
- The baking time and temperature listed are based on my oven. Since all ovens behave differently, keep an eye on your bread and adjust as needed for your setup.
- Knead the dough until it stretches thin—like translucent paper—without tearing. Reaching this “windowpane stage” ensures enough gluten development for a soft, airy texture.
- Use the kneading time as a guide—not a rule. It varies depending on flour type and mixer power. High-fat doughs (like brioche) may need 18–20 minutes for proper gluten formation.
- For best results, use high-protein bread flour. Always hold back a little liquid to adjust consistency—add it 1 tablespoon at a time if the dough feels dry or stiff.
- 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.
- Bounces back quickly → Under-proofed
- Leaves a deep dent → Over-proofed
- Slowly springs back → Perfectly proofed
- Don’t forget the oven spring—your dough will rise more once it hits the heat.
- The baking time and temperature listed are based on my oven. Since all ovens behave differently, keep an eye on your bread and adjust as needed for your setup.
Storage & Freezing Tips
Store in an airtight container at room temperature for 2–3 days.
Freeze individually wrapped rolls for up to 1 month. Reheat in a 150°C oven for 8–10 minutes or microwave briefly.
Serving Suggestions
⇨ Serve with soft-boiled eggs and tea for a Japanese-style breakfast.
⇨ Pair with soups or stews for dinner.
⇨ Split and toast lightly with extra salted butter.
Frequently Asked Questions
Q: Can I make this without a stand mixer?
A: Yes, it will take more time to knead by hand, but it’s doable. Just knead until windowpane stage.
Q: Why my dough sticky?
A: Bread dough sticky could be due to several reasons, including using too much liquid, insufficient kneading, or the type of flour used.
Q: Why I can't reach windowpane stage?
If your bread dough doesn't reach the windowpane stage, it's usually a sign that the gluten hasn't developed enough. This can result from under-kneading, using low-protein flour, or not giving the dough enough time to rest and relax between stretches.
Final Thoughts
These Salted Butter Rolls are a joy to make and even more delightful to eat. The balance of buttery richness and delicate salt makes them perfect for any time of day. If you try this recipe, let me know in the comments below or tag me on Instagram @Bakewithpaws !
If you have any questions regarding this recipe or any other post, please leave me a commen.
For more tried-and-tested soft bread or bun recipes, check out these:
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Breads (Yeast) - Buns/Rolls,
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