Japanese Salt Bread Rolls
These buttery, crescent-shaped rolls feature a soft, airy crumb encased in a crisp, golden crust. A generous sprinkle of coarse salt highlights the rich filling, creating the perfect balance of savory notes.
Ingredients
- 250 g bread flour
- 20 g sugar
- 3 g salt
- 3 g dry yeast
- 160 ml warm milk
- 20 g unsalted butter · softened
- 40 g unsalted butter · cut into 8 strips
- coarse sea salt · for topping
Preparation
- 1
Combine the bread flour, sugar, salt, and dry yeast in a large mixing bowl. Add the warm milk and mix until a shaggy dough forms.
- 2
Incorporate the softened butter and knead the dough on a flat surface until smooth and elastic, about 10 minutes.
- 3
Cover the dough and let it rise in a warm spot until doubled in size, approximately 60 minutes.
- 4
Punch the dough down to release air, divide into 8 equal portions, and shape each into a smooth ball. Cover and rest for 15 minutes.
- 5
Roll each ball into a long, thin triangle shape with a rolling pin.
- 6
Place one strip of cold butter at the wider end of the triangle and roll the dough tightly toward the tip to form a crescent.
- 7
Arrange the rolls on a parchment-lined baking sheet and let them proof for another 45 minutes.
- 8
Preheat the oven to 190°C. Brush the tops of the rolls with a little milk or egg wash and sprinkle with coarse sea salt.
- 9
Bake for 12 to 15 minutes or until the rolls are golden brown.
