Soft, buttery, and lightly salty, this Korean salt bread recipe makes bakery-style rolls with a crispy golden crust and rich buttery center. Inspired by Japanese shio pan and popular Korean bakeries, these fluffy rolls are perfect for breakfast, snacks, or serving with coffee. If you’ve been wondering how to make Korean salt bread at home, this easy recipe delivers delicious results every time. Learn how to make Korean salt bread with this easy shio pan recipe. Soft and fluffy rolls with a crispy buttery bottom and flaky sea salt, just like your favorite bakery.

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Korean Salt Bread Recipe (Shio Pan) – Soft, Buttery Bakery-Style Rolls

Shobee

Learn how to make Korean salt bread with this easy shio pan recipe. Soft and fluffy rolls with a crispy buttery bottom and flaky sea salt, just like your favorite bakery.

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Equipment

1 Stand Electric mixer
1 Mixing bowl
1 Hook Attachment
Weighing scale

Ingredients

400 g Bread Flour
120 g Cake Flour
30 g Powdered Milk
10 g Salt
40 g Cold Unsalted Butter
26 g Granulated Sugar
365 g Ice Cold Water
7 g instant yeast

Instructions

Place the bread flour, cake flour, powdered milk, salt, sugar, instant yeast in a mixing bowl. Mix using a wire whisk. Place thee bowl in the electric mixer stand and attach the hook attachment. Pour the ice water. Mix until it forms a lumpy dough. Add the butter. Mix on medium speed until it passes the window pane test. Please see video for reference. This take about twenty to twenty-five minutes mixing.
The dough is sticky, and wet but keep mixing. When done, form into a ball and place in a sealed container and store in the fridge overnight.
If you want to bake the salt bread right away, let it sit at room temperature for two hours or until it double in size. You can let it cold ferment in the fridge overnight. Place the dough in an airtight container and cover it with plastic right and cover with the lid.
Remove the dough and transfer to a buttered surface. You can also use a nonstick to spray the working surface. The goal is to prevent the dough from sticking, so don’t spray too much. Spread the oil/butter.
Preheat oven to 400 F.
Separate the dough 80 grams each. Form into a ball and form the dough like teardrop shape. Elongate the dough to 6 -inch long. Place the butter to the edge and roll gently while also pulling the remaining dough. Do the same to the rest of the dough. Line in a pan and let it sit for thirty minutes. Bake to a preheated oven for 20 minutes.

Notes

Recipe adapted from Erins' Cozy Kitchen Blog.

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Why You’ll Love This Korean Salt Bread

Soft and fluffy inside
Crispy golden exterior
Rich buttery center
Made with simple pantry ingredients
Perfect for breakfast, snacks, or coffee time
Better and cheaper than bakery versions

What Is Korean Salt Bread?

Korean salt bread, also known as shio pan, is a buttery bread roll wrapped around a piece of cold butter and sprinkled with flaky sea salt. During baking, the butter melts and creates a delicious crispy bottom while keeping the inside soft and tender.

This viral Korean bakery bread has become popular worldwide because of its simple ingredients and irresistible flavor.

Ingredients

For the Dough

Bread flour
Cake Flour
Powdered Milk
White Granulated Sugar
Salt
Instant yeast (1 packet)
Ince Cold Water
Unsalted butter, softened

Filling

Unsalted butter, cut into 8 sticks and chilled

Topping

Flaky sea salt

How to Make Korean Salt Bread

Make the Dough

In a large bowl, combine bread flour, sugar, salt, and yeast.

Add warm milk and egg. Mix until a dough forms. Add softened butter and knead for 10–15 minutes until smooth and elastic.

Cover and let rise for about 1 hour, or until doubled in size.

Divide the Dough

Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a ball and let rest for 15 minutes.

Shape the Salt Bread

Flatten each ball into a triangle shape.
Place one cold butter stick at the wide end and roll tightly toward the tip to form a crescent roll.

Second Rise

Cover loosely and allow the rolls to rise for 30–40 minutes.
Brush with egg wash and sprinkle with flaky sea salt.

Bake

Bake at 400°F (190°C) for 18 to 20 minutes or until golden brown.
Allow to cool slightly before serving.

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Tips for the Best Salt Bread

Use bread flour for a chewy texture.
Keep the butter cold to create a crispy bottom.
Do not overproof the dough.
Use flaky sea salt for bakery-style flavor.
Enjoy warm for the best taste.

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Variations

Matcha Salt Bread

Add 1 tablespoon matcha powder to the flour.

Cheese Salt Bread

Wrap mozzarella cheese with the butter filling.

Garlic Butter Salt Bread

Brush with garlic butter after baking.

Chocolate Salt Bread

Add a piece of chocolate with the butter.

Storage

Store leftover Korean salt bread in an airtight container for up to 3 days at room temperature.

Freeze for up to 2 months. Reheat in a 350°F oven for 5–7 minutes to restore the crispy crust.

Frequently Asked Questions

Why is salt bread so popular?

Korean salt bread became popular because it combines a soft, fluffy interior with a rich buttery center and a crispy, salty crust. Its simple ingredients and bakery-quality texture make it irresistible.

Can I make salt bread ahead of time?

Yes. You can shape the rolls and refrigerate them overnight. Let them come to room temperature and rise slightly before baking.

What type of salt should I use?

Flaky sea salt works best because it provides a delicate crunch and enhances the buttery flavor.

Can I freeze Korean salt bread?

Yes. Freeze baked bread for up to 2 months and reheat before serving.

Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...