Homemade Korean Salt Bread | Seoul's Hottest Baked Good

These were outrageously delicious. They're easily my new go-to dinner roll because of the perfect balance of buttery and salty.

Prep Time	Cook Time	Serves
3 hours	25 minutes	11-12 rolls

Tangzhong

20g bread flour

100g water

Sogeum-ppang | Salt Bread

350g bread flour

100g cake flour

30g sugar

10g salt

6g active dry yeast

30g milk powder

200ml warm water + 20ml as needed

30g softened butter to mix in brioche style

10g butter pieces for inside the rolls

Egg wash + flakey salt at end

Step 1: Tangzhong

Mix together 20g of flour and 100g of water until smooth. Using a small saucepan, heat this over medium low while stirring until well thickened and gloopy. Set this aside and let it cool.

Step 2: The Dough

Add cake flour, bread flour, sugar, salt, yeast, and milk powder to a large bowl. Mix the dry ingredients until well combined. Add the cooled tangzhong and warm water. Mix with a stiff spoon or your hands until a shaggy dough is formed. Switch to your hand when it's too difficult to use the spoon anymore. Knead until well combined, then create a divot in the dough to add the softened butter. Knead the butter in until the dough is really smooth and supple, about 10 minutes of kneading. Cover the dough and proof for 60 minutes or until it's doubled in size.

Step 3: Balling The Dough

Cut the dough into 70g balls, you should end up with 11-12 rolls. Use your hands to form the dough into clean balls. Cover and rest for 15 minutes so the dough can relax.

On a well floured surface, roll the dough balls into a long triangle shape. It's helpful to start in the middle of a ball and roll one side away from you. The side that's closest to you can be rolled towards you while pulling at the dough with your hand. The bigger section will be the landing spot for the 10g butter pieces. Roll the larger end over the smaller end like you're making croissants and place the formed rolls on a parchment lined baking sheet. Cover the finished rolls and proof for 45-90 minutes.

Step 4: Baking

Heat oven to 400f. Beat an egg with a splash of water to create an eggwash then brush each roll with it. Sprinkle flakey salt onto the egg wash and then bake for 20-25 minutes. I look for them to be golden brown with a slightly crisp bottom. Remove them from the oven and let them cool before devouring. They're the most perfect soft yet crisp texture.