Crispy Soft Salted Butter Rolls : No egg / No knead / Shio pan | Kkuume 꾸움

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Heat up butter in the microwave for about 10-15 seconds until completely melted and set aside.

Combine water and milk in a bowl, leaving about 10-15g (ml) of water aside.

Warm the mixture in the microwave for about 25 seconds and check with your finger to ensure it's warm, not hot.

Pour the warm mixture into a bowl and add instant dry yeast, mixing it in lightly.

Add sugar (20g for sweetness or 5g for plain), then add salt (3/4 tsp, using 1/2 tsp first then 1/4 tsp).

Add melted butter and both bread flour and all-purpose flour to the bowl.

Mix the ingredients in one direction with a spatula until all the liquid is absorbed, adjusting with more water if necessary to achieve the right consistency.

Coat the dough with oil and cover with plastic wrap for proofing at room temperature for 15 minutes.

Prepare 8 pieces of butter cubes (6-7g each) and wrap them in baking paper, keeping them in the fridge.

After 15 minutes, stretch and fold the dough in two directions to form gluten, then proof for another 15 minutes.

Repeat the stretching and folding for a second time, followed by another 15 minutes of proofing.

Poke the dough to check if it has risen back up, indicating proofing is complete.

Dust hands with flour, take a small piece of dough, and perform the window test to check gluten development.

Sprinkle flour on the board and roll the dough out to about 25cm in diameter, ensuring even thickness.

Divide the dough into 8 pieces and cut them.

Roll each piece into a cone shape, placing a butter cube at the bottom and folding the dough over it, rolling it tightly to form a half moon shape.

Place the rolls on a tray in a zigzag pattern for even heat distribution.

Spray with water and cover with plastic wrap for final proofing in the oven.

Preheat the oven to 180℃/356℉ and warm it for 30-50 seconds, ensuring it feels warm but not hot.

Leave the rolls in the oven for 20-25 minutes for final proofing.

After proofing, preheat the oven to 230℃/446℉ for 15 minutes.

Remove the plastic wrap and check the rolls; they should vibrate softly when shaken.

Spray the rolls with water and sprinkle with fine sea salt, being careful not to use too much.

Reduce the oven temperature to 210℃/410℉ and bake for 13-16 minutes, turning the tray after 10 minutes for even browning.

After baking, drop the tray gently to let steam out and transfer the rolls to a cooling rack.

Cool for about 3 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens