Salted Butter Rolls (Shiopan)

Shiopan

Yield: 18 rolls

Ingredients 

[A]

  • Strong flour: (80%) 480 g
  • Semi-strong flour: (20%) 120 g
  • Sugar: (6,5%) 39 g
  • Dry instant yeast: (1%) 6 g
  • Salt: (1,8%) 11 g
  • Unsalted butter: (4%) 24 g
  • Water: (64%) 384 g
Dough weight: 1064 g

[B]
  • Unsalted butter blocks: 180g (10g x 18 pieces)

Products:
PF102W

Instructions 

1. Combine the ingredients for the dough [A] and knead until the dough forms.

2. Place the bowl in the proofer and let it rise at 35°C (95°F) for 50-60 minutes.

3. Divide the dough into 18 pieces (approximately 60g each). Cover with a damp cloth and let rest for 15 minutes.

4. Cut the butter into 10g pieces to prepare the 18 blocks of butter [B].

5. Roll each piece of dough into a drop shape of 15 cm in length. Place a block of butter on the wide edge of the dough. Make sure the butter is completely covered with dough.

6. Shape the dough by rolling it towards you with your hands. Gently seal the seams.

7. Place the shaped dough pieces into the proofer and let rise at 35°C (95°F) for 50 minutes.

8. Brush with egg yolk and sprinkle coarse salt on top of the dough.

9. Bake in a preheated oven at 150°C (302°F) for 15 minutes.
The baking time and temperature may vary depending on the type of oven.

10. Add your preferred fillings if desired.

11. Serve and enjoy!
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