Why is the honey butter frozen before baking?

Freezing keeps the butter from melting out too quickly, ensuring a self-saucing center after baking.

How do I prevent my honey butter from leaking?

Make sure to seal the sides securely. The final proof will often close off any seams but this will help maintain some of the honey butter inside.

Honey Butter Salt Bread (Salted Honey Butter Rolls)

Name: Honey Butter Salt Bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: Prepare 1 batch Soft Crust Salt Bread dough (follow that recipe up to pre-shaping and bench rest). Substitute the sugar with honey is desired; You can also use the semi-hard, hard crust, or no-knead version.; 1/4 cup (60 g) salted butter, softened; 2 tbsp + 1 tsp (45 g) honey

Description

This Honey Butter Salt Bread recipe makes the softest, fluffiest Japanese shio pan with a golden crispy bottom and a rich honey-butter center. When you tear into one, the warm honey butter melts out like a self-saucing dinner roll! Made with simple pantry staples, these salted honey butter rolls are perfect for weeknight dinners, holidays, and cozy baking days.

Ingredients

Units

Dough

Prepare 1 batch Soft Crust Salt Bread dough (follow that recipe up to pre-shaping and bench rest).
- Substitute the sugar with honey is desired
- You can also use the semi-hard, hard crust, or no-knead version.

Honey Butter Filling

1/4 cup (60 g) salted butter, softened
2 tbsp + 1 tsp (45 g) honey

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Instructions

Make the Honey Butter Filling: In a small bowl, whisk the softened butter until smooth. Add the honey in three increments, whisking well after each addition until fully combined. Transfer the mixture onto a sheet of cling wrap and shape into a 6×8 cm rectangle. Freeze until firm. Once solid, cut into 6 pieces (either 2×4 cm or 1×8 cm). Keep the pieces in the freezer until ready to use.
Prepare the Pan: Line a baking tray with parchment paper or lightly grease a non-stick pan with butter.
- Parchment = easy cleanup; non-stick pan = crispier fried bottom.
Shape the Rolls: Take the first piece of dough from the bench rest. Roll it into a long teardrop shape. Place one frozen honey butter piece at the wide base. Fold the edge over the butter, then fold the sides inward to fully enclose it. Roll downward, lifting the dough occasionally to build surface tension. Pinch the tip to seal, then place tip-side down on the prepared pan. Cover and repeat with remaining dough.
- For honey butter salt bread, we want to seal most of it inside instead of letting it all seep out.
- Optional: add a thin slice of butter underneath the rolls for an extra light and crisp fried bottom.
Final Proof: Proof until the rolls double in size, look puffy, and gently jiggle when you shake the pan.
Preheat oven to highest temperature (mine is 230°C / 450°F).
Bake: When preheated remove the cover and lightly spray the tops with water and sprinkle with salt. Right before baking, mist the rolls 15 times with water. Place the pan in the oven and spray the oven walls 15 times for steam. Close the door, immediately reduce heat to 200°C convection or 210°C conventional, and bake for 15–18 minutes, or until the tops are golden.
Finish: Brush the rolls with melted butter as soon as they come out of the oven. Serve warm and enjoy!

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Bread
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 9 g
Sodium: 420 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 40 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 40 mg