No Knead Easy Salt Bread (Shio Pan)

Ingredients

Dough

• 1 3/4 cups bread flour
• 2 3/8 tsp sugar
• 5/6 tsp salt
• 1 tsp instant dry yeast
• 1/3 cup warm water (40°c)
• 1/3 cup cold milk (7°c)
• 2 tsp softened butter

Filling And Finishing

• 1 1/2 tbsp butter for each roll
• pearl salt or flaky sea salt
• extra melted butter for brushing

Instructions

1. Add all the dry ingredients into a mixing bowl: bread flour, sugar, salt, and instant dry yeast. Stir to combine evenly.
2. Combine the 40°C warm water and 7°C cold milk in a separate cup.
3. Pour the milk and water mixture into the dry ingredients. Mix until a rough shaggy dough forms.
4. Add the softened butter and mix until the dough comes together into a rough ball. It does not need to be smooth.
5. Cover the bowl with cling wrap or a damp tea towel and let the dough rest for 50 minutes. After resting, give the dough a few gentle folds.
6. Cover and let the dough rise for 50 minutes.
7. Divide the dough into 6 equal portions. Round each piece, place on a baking sheet, cover, and rest for 30 minutes.
8. Pre-shape each dough ball into a cone shape and rest for another 30 minutes.
9. On a silicone mat, roll each cone into a 40cm long strip. Place 1 1/2 tbsp butter at the thicker end and roll tightly into a spiral.
10. Seal the dough well to keep the butter in the center and place seam side down on a greased dark baking tray.
11. Cover and proof the shaped rolls for 1 hour and 30 minutes at room temperature.
12. Lightly mist the tops with water and sprinkle with pearl salt or flaky sea salt.
13. Bake in a preheated 200°C oven for 15 minutes or until golden.
14. Brush the warm rolls with extra melted butter.