Shio Pan Style Butter Rolls with a Spicy Twist
Shio Pan Style Butter Rolls with a Spicy Twist
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 3/4 cup whole milk, warm (105-115°F)
- 1 large egg
- 2 tablespoons spicy mayonnaise, (e.g., Callowfit Spicy Mayo Style)
- 1 tablespoon olive oil
For the Filling and Topping
- 1/2 cup unsalted butter, cold, cut into 8 equal pieces
- Himalayan pink salt, as needed, for sprinkling
- water, as needed, for spraying
For Finishing
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, active dry yeast, granulated sugar, and fine sea salt. Mix on low speed for 30 seconds to combine the dry ingredients.
⏱️ 2 min
- 2
Add the warm whole milk, large egg, spicy mayonnaise, and 1 tablespoon of olive oil to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and mix until the dough comes together, about 2-3 minutes.
⏱️ 5 min
- 3
Continue kneading the dough in the stand mixer for 8-10 minutes, or turn it out onto a lightly floured surface and knead by hand until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test.
⏱️ 10 min
- 4
Lightly grease a large mixing bowl with olive oil. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. For best results, use a kitchen scale to ensure each portion weighs approximately 79 grams.
⏱️ 10 min
- 6
Take one dough portion and, using a rolling pin, roll it out into an elongated, flat shape, roughly 8-10 inches long and 3-4 inches wide, with one end slightly wider than the other (like a long triangle or oval). Place one cold piece of unsalted butter onto the wider end of the flattened dough.
⏱️ 15 min
- 7
Tightly roll the dough from the wider end (where the butter is) towards the pointed end, creating a crescent or spiral shape, similar to a croissant. Pinch the seam closed to prevent the butter from leaking during baking. Repeat with the remaining dough portions and butter pieces.
⏱️ 15 min
- 8
Line a large baking sheet with parchment paper. Arrange the shaped rolls on the prepared baking sheet, leaving ample space between them. Using a spray bottle, lightly mist the rolls with water, then generously sprinkle Himalayan pink salt over the tops. Cover loosely with plastic wrap or a clean towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min
- 9
Preheat your oven to 375°F. Once the rolls have completed their second rise, bake them in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375
- 10
Remove the baked rolls from the oven. While still warm, brush the tops generously with the 2 tablespoons of melted unsalted butter. Garnish with finely chopped fresh parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shio Pan Style Butter Rolls with a Spicy Twist
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 3/4 cup whole milk, warm (105-115°F)
- 1 large egg
- 2 tablespoons spicy mayonnaise, (e.g., Callowfit Spicy Mayo Style)
- 1 tablespoon olive oil
For the Filling and Topping
- 1/2 cup unsalted butter, cold, cut into 8 equal pieces
- Himalayan pink salt, as needed, for sprinkling
- water, as needed, for spraying
For Finishing
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, active dry yeast, granulated sugar, and fine sea salt. Mix on low speed for 30 seconds to combine the dry ingredients.
⏱️ 2 min - 2
Add the warm whole milk, large egg, spicy mayonnaise, and 1 tablespoon of olive oil to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and mix until the dough comes together, about 2-3 minutes.
⏱️ 5 min - 3
Continue kneading the dough in the stand mixer for 8-10 minutes, or turn it out onto a lightly floured surface and knead by hand until the dough is smooth, elastic, and no longer sticky. It should pass the windowpane test.
⏱️ 10 min - 4
Lightly grease a large mixing bowl with olive oil. Place the kneaded dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for approximately 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
Once risen, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. For best results, use a kitchen scale to ensure each portion weighs approximately 79 grams.
⏱️ 10 min - 6
Take one dough portion and, using a rolling pin, roll it out into an elongated, flat shape, roughly 8-10 inches long and 3-4 inches wide, with one end slightly wider than the other (like a long triangle or oval). Place one cold piece of unsalted butter onto the wider end of the flattened dough.
⏱️ 15 min - 7
Tightly roll the dough from the wider end (where the butter is) towards the pointed end, creating a crescent or spiral shape, similar to a croissant. Pinch the seam closed to prevent the butter from leaking during baking. Repeat with the remaining dough portions and butter pieces.
⏱️ 15 min - 8
Line a large baking sheet with parchment paper. Arrange the shaped rolls on the prepared baking sheet, leaving ample space between them. Using a spray bottle, lightly mist the rolls with water, then generously sprinkle Himalayan pink salt over the tops. Cover loosely with plastic wrap or a clean towel and let them rise again for 30 minutes, or until visibly puffy.
⏱️ 30 min - 9
Preheat your oven to 375°F. Once the rolls have completed their second rise, bake them in the preheated oven for 18-22 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
⏱️ 20 min•🌡️ 375 - 10
Remove the baked rolls from the oven. While still warm, brush the tops generously with the 2 tablespoons of melted unsalted butter. Garnish with finely chopped fresh parsley before serving.
⏱️ 5 min