Ingredients

Dough

• 250g bread flour (about 2 cups)

• 1½ cups whole milk (360ml), warm

• 2 tablespoons unsalted butter (28g), softened

• 1 tablespoon olive oil (15ml)

• ½ tablespoon active dry yeast (4–5g)

• 1 tablespoon sugar (12g)

Butter Filling

• 1 stick unsalted butter (113g), cut into 8 equal pieces

Garlic Butter Topping

• 3 tablespoons unsalted butter (42g), melted

• 2 garlic cloves, minced

• 1 teaspoon chopped fresh parsley

• ½ teaspoon salt

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until the yeast becomes foamy.

Add the flour, softened butter, and olive oil. Mix until a dough forms.

Knead the dough for 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Step 2: Shape the Shio Pan

Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.

Shape each piece into a ball and let rest for 10 minutes.

Roll each piece into a long triangle. Place one piece of butter at the wide end of the triangle.

Roll the dough tightly from the wide end to the tip, creating a crescent or pigs-in-a-blanket shape.

Arrange the rolls on a parchment-lined baking tray.

Cover and let proof for 25 minutes.

Step 3: Bake

Preheat the oven to 380°F (193°C).

Brush the tops lightly with melted butter.

Bake for 20–25 minutes, or until the rolls are golden brown.

Step 4: Prepare the Garlic Butter

While the rolls are baking, combine:

• 3 tablespoons melted butter

• 2 minced garlic cloves

• 1 teaspoon chopped parsley

• ½ teaspoon salt

Mix until well combined.

Step 5: Final Garlic Butter Bake

Remove the Shio Pan from the oven and generously brush the tops with the garlic butter mixture.

Return the tray to the oven and bake for an additional 2 minutes to allow the garlic butter to soak into the bread and become fragrant.

Step 6: Serve

Remove from the oven and allow the rolls to cool for a few minutes before serving.

Enjoy warm for the best flavor and texture.

Baker's Notes

• The butter hidden inside each roll creates the signature crispy bottom and rich flavor of Shio Pan.

• For extra flavor, use European-style butter.

• These rolls are best served fresh and warm from the oven.

• Leftovers can be reheated for a few minutes in the oven to restore their crispy exterior.

Yield

8 Garlic Butter Pigs-in-a-Blanket Shio Pan Rolls