Procedure
Mix the dry ingredients
Combine all-purpose flour, milk powder, sugar, and yeast in a bowl. Give everything a quick whisk to distribute the ingredients evenly.
Add the water
Pour in the chilled water (adjust the water accordingly) and mix with your hand or a spatula until a rough, shaggy dough forms. The dough will feel sticky at this stage — that’s completely normal since it has very little enrichment.
Knead the dough
Transfer the dough on the surface and start kneading by pushing, folding, and stretching. It will stick to your hands initially, but keep going; it smoothens as the gluten develops.
Only if it feels extremely sticky and unmanageable, dust a tiny amount of flour — just enough to bring it together, no more.
Add the butter
Once the dough starts holding shape, add the salt and knead it in. Then add the softened butter and continue kneading. The dough will turn slippery, then sticky, and finally become silky, elastic, and smooth. Check for a good windowpane to ensure proper gluten development.
First rise
Place the dough in a bowl, cover, and let it rise until almost doubled. This dough is naturally soft, so it may spread a bit — that’s absolutely fine.
Divide & pre-shape
Gently deflate the dough, divide it into equal portions (I used 75 g each), and roll each portion into a loose ball. Let them rest for 10 minutes to relax the gluten.
Shape the shio pan
Take a rested dough ball and roll it into a short tear-drop/torpedo shape (about 14–15 cm). Rest again for 10 minutes.
Next, roll each piece with a rolling pin to about 40–45 cm on a wooden surface (or your counter). Keep lifting and releasing the dough as you roll so it doesn’t stick.
Place a chilled butter stick (1 cm × 1 cm × 4 cm) on the wider end and roll the dough down to seal.
Final proof
Place the shaped dough on a baking tray (I skip using a mat so the direct heat caramelises the bottom). Cover lightly and proof until puffy but not doubled. When pressed gently, the dough should spring back slowly.
Meanwhile, preheat the oven to 250°C.
Finish & bake
Spray water over the proofed rolls just before baking and sprinkle salt flakes or kosher salt. (If you don’t have either, sesame seeds work great — that’s what I used.)
Place the tray in the oven and immediately reduce the temperature to 210°C. Bake for 5 minutes, then lower it to 190°C and continue baking until they turn golden, blistered, and crisp. The crust should feel firm while the inside stays soft.
Once baked, remove the rolls and let them cool. For a light shine, brush on a very thin layer of melted butter — I dip the brush in butter, wipe off the excess on the bowl’s edge, and apply just a whisper of gloss.
Your shio pan is ready to serve!
“If you enjoyed this recipe, don’t forget to share it with another bread lover. And if you try it, tag me — I’d love to see your shio pan! Follow along for more bakery-style recipes made simple.”
https://www.instagram.com/small_town_baker/
Launch your Graphy