Shio pan is the famous Japanese salt butter bread that has taken bakeries and social media by storm. Soft and fluffy on the inside, slightly crispy on the outside, and filled with melting butter, these rolls are finished with flaky salt for the perfect sweet-and-savory balance.
Thanks to the tangzhong method, shio pan stays incredibly moist and tender, making it ideal for breakfast, brunch, or as a snack. One bite and you’ll understand why this bread has become a global obsession.
What Is Shio Pan?
Shio pan (塩パン) literally means “salt bread” in Japanese. It’s a soft yeast roll filled with cold butter and topped with flaky salt. As it bakes, the butter melts inside, creating an incredibly moist interior and a lightly crisp bottom.
Originally popularized in Japan, shio pan has gone viral worldwide for its simple ingredients and luxurious texture.
Why Everyone Will Love Shio Pan
- Ultra-soft and fluffy crumb
- Rich, buttery center that melts while baking
- Perfect balance of sweet, salty, and savory
- Bakery-style results at home
- Keeps soft for days thanks to tangzhong
Ingredients
How to Make Shio Pan
Start by preparing the tangzhong. Place the flour in a saucepan while cold, then add the water and milk. Cook over medium heat, stirring constantly, until the mixture becomes thick, glossy, and sticky. Transfer to a bowl, cover with plastic wrap touching the surface, and let it cool completely.
In a separate bowl, activate the yeast by mixing the lukewarm milk, sugar, and crumbled yeast until fully dissolved.
Place the Manitoba flour, dissolved yeast mixture, and cooled tangzhong in a large bowl. Begin kneading until the flour absorbs the liquids, then add the egg and continue kneading until a smooth dough forms.
Gradually incorporate the butter and salt, making sure each addition is fully absorbed before adding more. The dough should be elastic and well developed.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise until doubled in size.
Once risen, divide the dough into balls of about 65g each and let them rest for 15 minutes.
Take one ball at a time, stretch one end slightly, then flatten it with a rolling pin. Place a piece of cold butter in the center and roll the dough onto itself, similar to shaping a croissant.
Arrange the buns on a baking tray lined with parchment paper and let them rise for about 40 minutes at room temperature.
Spray the buns with water twice, sprinkle with flaky salt, and preheat the oven to its highest setting.
Bake at 200°C (390°F) for 5 minutes, creating steam by spraying water again or placing a small saucepan of water in the oven. Lower the temperature to 190°C (375°F) and continue baking for about 20 minutes, until golden.
Once baked, brush with melted butter if desired and let cool slightly before serving.
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