Korean Salt Bread Recipe (Shio Pan)
Master this Korean salt bread recipe to bake crisp, buttery rolls inspired by sogeum-ppang and shio pan — simple ingredients, bakery results.
Equipment
- Digital kitchen scale
- Mixing bowl or stand mixer with dough hook
- Saucepan or microwave-safe bowl
- Rolling Pin
- Dough scraper
- Baking trays lined with parchment paper
- Spray bottle with water
- Wire rack for cooling
Ingredients
- 1 cup 240 ml whole milk
- 3 teaspoons 12 g instant dry yeast
- 1 large egg
- ¾ cup 180 ml water
- 2 ½ tablespoons 30 g granulated sugar
- 2 teaspoons 8 g kosher salt
- 6 cups 720 g strong bread flour
- ¼ cup salted butter cubed and softened
- 2 ¼ cups salted butter cut into logs (to fill the rolls)
- 1 tablespoon flaky sea salt for garnish
Instructions
Activate Yeast & Mix Dough
- Warm the milk to 105°F (40°C). Add yeast, stir, and let sit 2–3 minutes. Whisk in egg, water, sugar, and salt. Transfer to a mixing bowl or stand mixer. Add flour and knead 5 minutes (or 8–10 by hand) until rough dough forms. Incorporate softened butter and knead 6–8 minutes until smooth and elastic. Cover and proof 60 minutes, until doubled.
Prepare Butter Logs
- While dough proofs, cut salted butter into logs (3 inches long × ½ inch thick). Arrange on a tray with gaps and freeze until firm.
Divide & Shape Dough
- Punch down proofed dough, fold lightly, and divide into 75 g portions (16–18 pieces). Shape each into a teardrop shape, about 6 inches long. Cover with a towel and rest 30 minutes.
Roll & Wrap Butter
- Flatten each piece into a long triangle (3 in. base × 1.5 ft long). Place a frozen butter log at the base, roll once to enclose, pinch to seal, then roll to the tip (like croissants). Place on lined trays, seam-side down, with 3-inch spacing.
Second Proof
- Cover rolls and proof 90 minutes, until doubled and puffy.
Bake
- Preheat oven to 375°F (190°C) convection. Spray rolls with water for a glossy crust. Sprinkle with flaky sea salt. Bake 15 minutes, until golden brown.
Finish & Serve
- Immediately brush melted tray butter over hot rolls. Cool on a wire rack for 10 minutes. Serve warm for best flavor or store airtight and reheat at 320°F (160°C) for 3–5 minutes.
Notes
Use high-quality salted butter for authentic flavor.
For best results, do not skip chilling butter logs; it prevents leakage.
The long triangle shape creates a signature spiral structure.
Perfect for cafés, brunch tables, or elegant homemade bread baskets.
Store up to 2 days at room temperature or freeze for up to 1 month.