Full Recipe
Author
Kat Lieu | 2026-02-03
Description
These irresistibly buttery rolls have crispy, crackly crusts and feather-light, pull-apart interiors. Known as shio pan in Japan and sogeum-ppang in Korea, salt bread is formed by rolling each piece of dough around a block of butter. (In this case, the dough is made with a mix of cake flour and bread flour so that it's both super tender yet strong enough to rise high.) The butter steams and melts in the oven, leaving the buns with hollow centers and — our favorite part — butter-fried bottoms. While salt bread looks and tastes special, recipe developer Kat Lieu explains that it's an everyday bread and a popular bakery staple in East Asia. Bake them once for a celebratory gathering with family and friends and you'll soon be devising ways to incorporate them into ordinary mornings.
