Transforming Salt Bread Into The Ultimate Holiday Rolls

Korean salt bread recipes are really close to brioche dinner rolls, so I made it into that exact thing. These holiday dinner rolls are filled with butter so they're very tasty. The butter melts out and gives the interior lots of moisture, and the bottoms gets fried in what pours out. Insane.

Prep Time	Cook Time	Serves
30 minutes active 2 hours proofing	25 minutes	10 rolls

Tangzhong

20g (2 Tbsp) ap flour

100g (1/3 cup) water

Sogeum-ppang | Salt Bread Rolls

450g (2 cups) ap flour

30g (2 Tbsp) white sugar

10g (2 tsp) salt

6g (1 tsp) active dry yeast

200ml (3/4 cup + 1 Tbsp) warm milk

30g (2 1/2 Tbsp) softened butter to mix in brioche style

8g (1/2 Tbsp) butter pieces for inside the rolls (salted butter will taste better)

Optional chopped herbs

Step 1: Make the tangzhong

Mix together the 20g of ap flour and 100g of water until there are no clumps. Cook in a pan over medium heat, stirring until thickened. This should be the consistency of thick oatmeal. Cool the mix and set aside.

Step 2: Mix and knead the dough

In a large bowl, mix together 450g all purpose flour, 30g sugar, 10g salt, 6g active dry yeast. If you're using chopped herbs, add them now.

Add 200ml of warm milk and the tangzhong. Mix with a stiff spoon until there are no pockets of dry flour. Ditch the spoon and switch to clean hands to work the dough, then add in 30g of softened butter. Knead this until the butter is fully combined and the dough is smooth. This will take about 8-10 minutes of hand kneading.

Once the dough is well formed, cover it and let it double in size. This can take up to an hour and a half if your kitchen is cold.

Step 3: Shape rolls

Once the dough has doubled in size, cut the dough into 10 equal pieces (about 80g dough balls). If your dough seems hard to work with, you can cover it and rest for 10 minutes. Gently flatten the dough into discs. Press an 8g piece of butter into each roll. Seal the butter in and roll the dough pieces into balls, pulling any edges into the center before shaping.

These should fit perfectly in a 12in cast iron or a 12in round cake pan. They should be touching so they rise up nice and tall. Cover and let these proof until doubled again, roughly 30 minutes to an hour.

Step 4: Bake

Heat your oven to 375f. Brush the rolls with melted butter and sprinkle on flakey salt if you have it. Bake these on the center rack until well browned, roughly 20-25 minutes. Remove the pan from the oven and enjoy them while they're warm. They should be pillowy in the middle and crunchy on the bottom.