Finished dish photo of Japanese Sea Salt Bread Rolls

Japanese Sea Salt Bread Rolls

Recipe 🉑 makes 8 sea salt bread rolls Sea salt rolls have always been a classic favorite. The butter 🧈 inside melts to the bottom during baking, making the bottom crispy and fragrant. The crust is crunchy on both sides, while the inside is salty and soft. Absolutely marvelous and indescribably delicious 😋! Once you taste it, you can't forget it. It's a must-try recipe—get ready to make it now! This is my first attempt at writing a recipe for sea salt rolls. I've tried to make it as detailed as possible to help everyone. Please read the recipe carefully multiple times before you start. Although mine don't look perfect, I tried my best 😂. https://www.xiachufang.com/recipe/106997878/ https://www.xiachufang.com/recipe/107088885/ https://www.xiachufang.com/recipe/107093211/

Time:Over 1 hour
Difficulty:Moderately challenging

Ingredients

#Bread Dough (8 pieces)to taste
High-gluten flour220g
All-purpose flour30g
Milk powder10g
Water158g
Fine granulated sugar20g
Fresh yeast (or 3g high-sugar dry yeast)8g
Salt3g
Butter20g
#Encased Butter 🧈to taste
Salted butter8 pieces (each 3-5g)
#Auxiliary Ingredientsto taste
Corn oil, white sesame seeds, sea saltto taste

Steps

1

Exclude salt 🧂 and butter 🧈 Place all other ingredients into the Qiaoli 7600 stand mixer bowl.

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2

Speed levels 1 to 4, increasing the speed every 10 seconds or so for 1 minute until the dough forms. Then, set to speed level 5 and knead for 5 minutes. Pause ⏸️ and check if a thick film can be pulled out.

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3

Add softened butter 🧈 and salt 🧂, then mix it in.

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4

Speed levels 2 to 4, increasing the speed every 30-40 seconds for 2 minutes until the butter 🧈 is almost fully incorporated. Switch to speed level 5 for 3 minutes, then increase to level 6 for 1 more minute. Finally, reduce speed gradually every 10 seconds over 1 minute to finish kneading and achieve the windowpane test (gluten membrane). For those unfamiliar with kneading dough, follow this method. The Qiaoli 7600 stand mixer can achieve the windowpane stage in 12 minutes, typically within 15 minutes. Avoid spending too much time on low-speed settings.

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5

Shape the dough into a smooth ball and measure the temperature, which should ideally be under 26°C.

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6

Place the dough in a fermentation box at 26°C with 70% humidity for the first proofing.

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7

Ferment until the dough doubles in size. Press a floured finger into the dough—if the indentation springs back slowly, the proofing is complete.

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8

Transfer the dough to a work surface, press to release air, and divide into 8 equal portions of approximately 57g each. Return to the fermentation box and let rest for 10 minutes.

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9

After resting, perform the first shaping by pressing the dough flat.

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10

Using a rolling pin, flatten and elongate the dough from the middle upwards, to the lower left, and lower right, shaping it into a triangle.

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Cooking Tips

This is my first attempt at writing a sea salt roll recipe. I've tried to make it as detailed as possible to help everyone. Please read the recipe carefully multiple times before starting. 6 key tips for clear patterns on the rolls: 1️⃣ Keep the hydration level moderate; do not make the dough too soft. (Reduce water by 10-15g if using domestic flour.) 2️⃣ When shaping, do not roll the dough too long or thin. (Roll to 45cm and make 4 rolls for non-steam ovens.) 3️⃣ Before rolling, brush corn oil or butter 🧈 evenly on both sides. 4️⃣ Do not overproof during the second rise; avoid over-expansion. 5️⃣ Maintain humidity levels so the surface remains slightly moist without drying out. 6️⃣ Steam for 10 seconds when placing in the oven. If the oven lacks a steam function, spray water after inserting.