Famous Japanese Salted Butter Roll (Shio Pan)

In a bowl, combine warm milk (40-45°C) and dry yeast. Stir until the yeast dissolves completely.

In a separate large bowl, combine bread flour, cake flour, sugar, and salt. Mix well.

Pour the yeast mixture into the dry ingredients. Mix with a spatula, then knead by hand in the bowl until a rough dough forms.

Transfer the dough to a work surface and knead until the surface becomes smooth.

Add the room temperature unsalted butter to the dough and knead until it's fully incorporated and the dough is smooth and elastic.

Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour until doubled in size.

After the first rise, punch down the dough to release air. Transfer to a work surface and divide into 6 equal pieces (approx. 90g each).

Roll each piece into a smooth ball, cover with a cloth, and let rest for 15 minutes.

After resting, roll each dough ball into a long, thin log.

Cut cold salted butter into small sticks for the filling.

Take a dough log and use a rolling pin to roll it out into a long, thin, pizza-slice shape.

Place a butter stick on the wide end of the dough, fold the dough over it, pinch to seal, and roll up tightly into a crescent shape.

Place shaped rolls on a parchment-lined baking sheet. Cover and let rise for 45 minutes, or until 1.5 times the size.

Preheat the oven to 375°F (190°C). Spray the risen rolls with water and sprinkle coarse salt on top.

Bake for 12-15 minutes, or until golden brown.

Let the salted butter rolls cool on a wire rack before serving. Enjoy!