Whole Wheat Sea Salt Rolls (Japanese Shio Pan) - Crispy & Fragrant!

I crave these rolls all the time because they are just so delicious and fragrant. This time I added whole wheat flour to the formula for even more nutty aroma and health benefits.

(This formula does not use old dough, though you can add some if you have it on hand.)

🥐Ingredients: (Makes 12 rolls)

Dough: Bread flour 400g, whole wheat flour 100g, sugar 35g, salt 6g, icy cold milk 330g (hold back 15g and add gradually as needed), instant dry yeast 5g, butter 35g.

Additional ingredients: Flaky sea salt for topping, 60g butter for rolling inside (divided into twelve 5g sticks), plus a little melted butter for brushing.

For detailed shaping steps, please refer to my earlier Shio Pan post.

💗Helpful Tips:

1. After the first proof, dividing the dough into 12 equal pieces and resting them in the fridge is a crucial step. Proper chilling and relaxation make a huge difference for shaping later.

2. As shown in Photo 4, brushing melted butter along both sides of the rolled-out dough triangle helps create defined layers and ridges. Do not skip this step.

3. Be sure to generate steam in the oven during baking.

4. Water absorption varies widely between flours. I used a different flour today and needed 350g of milk, whereas the exact same recipe took 330g of milk last time. Always hold back a bit of liquid and add it gradually.

5. Sesame seeds on the bottom of the rolls are optional; I only put them on a few.