Shio Pan Recipe
Experience the magic of Japanese bakery-style Shio Pan at home. These fluffy milk bread rolls feature a signature hollow center and an incredibly crisp, butter-fried bottom.
Equipment
- Stand mixer
- Baking Sheet
- Parchment Paper
Ingredients
Dough
- 218 g King Arthur Unbleached Bread Flour (1 3/4 cups plus 1 tablespoon)
- 80 g King Arthur Unbleached Cake Flour (2/3 cup)
- 227 g cold milk (1 cup)
- 1 tablespoon granulated sugar
- 1 teaspoon instant yeast
- 1 tablespoon unsalted butter, at room temperature
- 6 g table salt or 1 teaspoon red miso
For assembly and finishing
- 170 g very cold unsalted butter (12 tablespoons)
- Flaky sea salt or pretzel salt
Instructions
Mix and develop the dough
- Start by weighing your flour, or measure it gently by spooning it into the cup and leveling off the top. This dough is hydration-sensitive, so accuracy is important.
- In the bowl of a stand mixer fitted with the dough hook, add all of the dough ingredients and mix on low speed for about 5 minutes, until the mass comes together into a smooth, cohesive dough.
- Cover the bowl and let the dough rest for 10 minutes. Then mix again on low speed for about 10 minutes, until the dough looks smooth, elastic, and strong enough to stretch thin for a proper windowpane test. If it still tears too easily, mix on medium speed for another 2 to 3 minutes before testing again.
First rise and butter prep
- Move the dough to a 4-cup measuring cup or another straight-sided container, cover it, and let it rise for 70 to 90 minutes, until it looks puffy and nearly doubled.
- While the dough rises, line a rimmed baking sheet with parchment. Cut the 170g of butter for shaping into seven equal pieces, a scant 2 tablespoons or 24g each, then place them on a parchment-lined plate or small pan and freeze them until needed.
Shape the rolls
- Turn the dough out onto a clean or lightly floured surface and gently press out the large gas pockets without smashing all the life out of it. Divide it into seven equal portions, about 80g each.
- Shape each portion into a rough triangle, set them on the parchment-lined baking sheet, cover, and let them relax for 15 minutes.
- Working with one piece at a time on a lightly floured surface or a silicone mat, roll the dough into a long, thin teardrop or carrot shape about 16 inches long with a 2-inch-wide base. Keep the remaining pieces covered so their surfaces do not dry out.
- Set one piece of frozen butter at the wide base, then roll toward the tip. As you roll, gently stretch the dough so the shape stays even. Do not pinch the ends shut.
- Place the shaped rolls on the prepared baking sheet with at least 2 inches between them, and keep the tips tucked underneath so they stay anchored during oven spring. Cover and let them proof for 1 1/2 to 2 hours, until they feel puffy and marshmallow-like.
Bake until deeply golden
- About 20 minutes before baking, heat the oven to 400F with a rack in the center. If you want steam, place an empty cast iron skillet on the lower rack while the oven preheats.
- Right before the tray goes in, lightly spray or brush the tops with water and scatter over flaky sea salt or pretzel salt. If using steam, carefully pour about 1 cup of warm water into the hot skillet and close the oven door quickly.
- Bake for 18 to 20 minutes, until the rolls are deeply golden brown and the bottoms are crisp from the butter pooling underneath.
- Take the pan from the oven and brush the tops with the melted butter on the tray. Let the rolls sit on the baking sheet for 5 minutes, then turn each one upside down, sprinkle a little salt on the bottom, flip back over, and move them to a wire rack to cool slightly before serving.
Notes
Butter Temperature: Keep the butter batons in the freezer until the exact moment you need them for shaping. Very cold butter guarantees a clean hollow cavity and spectacular oven spring.
Proofing Environment: Never proof the shaped rolls in a warm spot. High heat will melt the butter prematurely, ruining the interior structure and resulting in dense bread.
Dough Structure: The windowpane test is non-negotiable. Stretch a small piece of dough until thin and translucent to verify sufficient gluten strength, which keeps the butter locked inside long enough to create the signature hole.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.