Salt & Butter Roll Recipe
Make Salt & Butter Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & Finish
Method
Dough
- 1
Warm the milk
Warm the milk to about 105–115°F (40–46°C). It should feel warm but not hot to the touch. If you don't have a thermometer, warm until lukewarm and comfortable on the wrist.
- 2
- 3
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour, instant yeast (or proofed yeast mixture), remaining sugar, and salt. Whisk briefly to distribute.
- 4
Add wet ingredients
Add the warm milk, the egg (lightly beaten), and 3 tablespoons softened butter to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 5
Assemble Rolls
- 6
Prepare filling
In a small bowl, combine the 4 tablespoons very soft or melted butter with the brown sugar (if using). Set the coarse sea salt nearby for sprinkling.
- 7
Roll out dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12x10 inches and roughly 1/4 inch thick. Keep the shape roughly rectangular for even rolling.
- 8
Spread butter and add salt
Using a spatula or the back of a spoon, evenly spread the softened butter mixture over the dough, leaving a 1/2-inch bare border on one long edge. If you prefer a very buttery roll, brush the additional 1 tablespoon melted butter over the top edge later before baking.
- 9
Add coarse salt
Evenly sprinkle the 2 teaspoons coarse sea salt over the buttered surface. If you want a milder salt presence, use 1 teaspoon instead. The salt crystals create the signature salty pop against the butter.
- 10
Roll and portion
Starting at the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 10–12 equal pieces (about 1–1.25 inches each). Place each piece cut-side up or seam-side down, depending on desired appearance, in a lightly buttered 9x13-inch baking pan or two 8-inch round pans, leaving slight space between rolls for expansion.
- 11
Second rise
Cover the pan with lightly greased plastic wrap or a clean towel and let the rolls rise in a warm place until puffy and nearly doubled, about 30–45 minutes. They should look airy but will continue to expand while baking.
- 12
Preheat oven
Preheat the oven to 375°F (190°C) about 15 minutes before baking so it's fully heated when the rolls go in.
Bake & Finish
- 13
Final brush
Just before baking, brush the tops of the rolls lightly with 1 tablespoon melted butter. If you like extra flakiness, sprinkle a few additional flakes of sea salt on top.
- 14
Bake
Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating halfway through, until the rolls are golden brown on top and the centers register about 190°F (88°C) if checked with an instant-read thermometer. If using smaller rolls, check earlier (around 15 minutes).
- 15
Cool and serve
Remove the pan from the oven and let the rolls cool in the pan for 8–10 minutes. Serve warm so the butter is soft and the sea salt provides a bright contrast. Leftovers store in an airtight container at room temperature for 2 days or freeze for up to 1 month.