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Salt Butter Bread Recipe
Bakeanna

Salt Butter Bread Recipe

Make fluffy Salt Butter Bread Recipe using tangzhong method. Bakery-style rolls with melted butter center, golden crust. Stays soft for days. Easy guide.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising 2 hours
Total Time 3 hours
Servings: 12 rolls
Course: Breads
Calories: 300
Ingredients Method

Ingredients
  

Tangzhong Starter
  • 22 g bread flour
  • 60 g water
  • 60 g milk
Dough
  • 7 g active dry yeast
• 120 g milk warmed to 110°F (43°C)
• 10 g sugar (for yeast)
• 1 large egg
• Entire cooled tangzhong
• 375 g bread flour
• 40 g sugar
• 1 tsp salt
• 60 g unsalted butter, softened
Butter Filling
  • 130 g salted butter divided into 12 pieces (about 12 g each)
Topping
  • Water spray bottle
• Pretzel salt

Method
 

Make the Tangzhong
  1. In a small saucepan, whisk bread flour, water, and milk. Cook over medium heat, stirring constantly, until thick and paste-like. Remove from heat and cool completely.
Activate Yeast
  1. In a bowl, combine warm milk and 10 g sugar. Sprinkle yeast on top and let bloom for 5–10 minutes until foamy.
Make the Dough
  1. Add egg and cooled tangzhong to the yeast mixture. Mix well. Add bread flour, remaining sugar, salt, and softened butter. Knead until smooth and elastic (8–10 minutes).
First Rise
  1. Place dough in a greased bowl, cover, and let rise until doubled (about 1–1½ hours).
Divide & Rest the Dough
  1. After the first rise, gently punch down the dough. Divide it into 12 equal pieces and roll each piece into a smooth ball.
Cover the dough balls loosely with a kitchen towel or plastic wrap and let them rest for 15 minutes. This resting time relaxes the gluten, making the dough much easier to shape and helping the rolls stay soft.
Shape & Fill
  1. Flatten each rested dough ball into a small disc. Place one cube of salted butter (about 12 g) in the center. Carefully fold the edges over the butter, pinch tightly to seal, and roll gently into a smooth ball.
  2. Place the shaped rolls seam-side down on a lined baking tray.
Second Rise
  1. Spray with water ,Cover and let rise for 30–40 minutes, until noticeably puffy and light.
Bake
  1. Preheat oven to 190°C (375°F). Lightly spray rolls with water and sprinkle pretzel salt on top. Bake for 15–18 minutes until golden.
Cool & Enjoy
  1. Let cool slightly, then serve warm for the best buttery experience.