Homemade Shio Buns

Homemade Shio Buns

Homemade Shio Buns, also known as Japanese Salt Bread or Shio Pan, are soft and fluffy inside with a crisp, golden base. Each bun is rolled around a piece of butter, which melts during baking and creates a rich, buttery centre. A light sprinkle of sea salt gives the buns their signature sweet and salty flavour.

Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 15–18 minutes
Total Time: Approximately 2 hours 15 minutes
Servings: 8 buns

Ingredients

For the Dough

  • 300 g bread flour

  • 25 g sugar

  • 5 g instant yeast

  • 5 g salt

  • 180 ml lukewarm fresh milk

  • 25 g unsalted butter, softened

For the Butter Filling

  • 80 g cold salted or unsalted butter

  • Cut into 8 sticks of approximately 10 g each

For Finishing

  • 1 tablespoon melted butter or fresh milk, for brushing

  • Flaky sea salt or coarse salt, for sprinkling

  • Extra butter for greasing the baking tray, optional

Instructions

Prepare the Dough

  1. Combine the dry ingredients.
    Add the bread flour, sugar, instant yeast, and salt to a large mixing bowl. Keep the yeast and salt on opposite sides of the bowl before mixing.

  2. Add the milk.
    Gradually pour in the lukewarm milk while mixing with a spoon or your hand.

  3. Form the dough.
    Mix until the ingredients come together and form a rough dough.

  4. Knead the dough.
    Transfer the dough to a clean work surface and knead for approximately 5 minutes.

  5. Add the butter.
    Add the softened butter and continue kneading for another 8–10 minutes.

  6. Check the dough.
    The dough should become smooth, soft, elastic, and slightly tacky. Avoid adding too much extra flour.

First Rise

  1. Shape the dough into a smooth ball.

  2. Place it in a lightly greased bowl.

  3. Cover the bowl with plastic wrap or a clean kitchen towel.

  4. Leave the dough in a warm place for approximately 60 minutes, or until doubled in size.

Divide and Rest the Dough

  1. Gently press the risen dough to release the excess air.

  2. Divide it into 8 equal pieces.

  3. Shape each piece into a smooth ball.

  4. Cover the dough balls and allow them to rest for 10–15 minutes.

Shape the Shio Buns

  1. Prepare the butter.
    Cut the cold butter into 8 short sticks. Keep them refrigerated until needed.

  2. Shape each dough piece.
    Roll one dough ball into a long teardrop shape, with one wide end and one narrow end.

  3. Roll the dough.
    Use a rolling pin to roll the teardrop into a long triangle, approximately 25–30 cm long.

  4. Add the butter.
    Place one cold butter stick across the wide end of the dough.

  5. Seal the butter.
    Fold the dough slightly over the butter and pinch around it gently to help prevent the butter from escaping.

  6. Roll the bun.
    Roll the dough from the wide end toward the pointed end, similar to shaping a small croissant.

  7. Position the bun.
    Place the shaped bun on a baking tray with the pointed end underneath. This helps stop it from unrolling during baking.

  8. Repeat.
    Shape the remaining dough pieces in the same way.

Second Rise

  1. Arrange the buns on a baking tray lined with baking paper.

  2. Leave enough space between them for expansion.

  3. Cover the buns loosely.

  4. Allow them to rise for 30–40 minutes, or until visibly puffy.

Bake the Shio Buns

  1. Preheat the oven.
    Preheat the oven to 190°C.

  2. Brush the buns.
    Lightly brush the tops with melted butter or fresh milk.

  3. Add the salt.
    Sprinkle a small amount of flaky sea salt over each bun. Do not add too much.

  4. Bake.
    Bake for 15–18 minutes, or until the buns are golden brown.

  5. Check the base.
    Some butter may melt onto the baking tray. This is normal and helps create the signature crisp, buttery bottom.

  6. Cool slightly.
    Transfer the buns to a wire rack and allow them to cool for approximately 10 minutes.

  7. Serve.
    Enjoy warm while the outside is lightly crisp and the centre is soft and buttery.

Kift’s Tips

  • Use bread flour for a soft but slightly chewy texture.

  • The milk should be lukewarm, not hot, so it does not damage the yeast.

  • Keep the butter filling cold until you are ready to shape the buns.

  • Seal the dough gently around the butter to reduce leaking.

  • A small amount of melted butter escaping during baking is normal.

  • Place the pointed end underneath each bun so it does not unroll.

  • Do not sprinkle too much salt on top.

  • Avoid adding too much flour while kneading, as this can make the buns dry.

  • Let the dough rise until doubled rather than relying only on the stated time.

  • For an extra-crispy base, lightly grease the baking paper or tray with butter.

  • Shio Buns taste best when served warm on the day they are baked.

Storage Instructions

Store cooled Shio Buns in an airtight container at room temperature for up to 2 days.

To refresh them, reheat in an oven or air fryer at 160°C for 3–5 minutes.

Avoid overheating them in the microwave, as this may make the bread soft and slightly chewy.

The baked buns can be frozen for up to 1 month. Wrap them individually and place them in a freezer-safe container.

Thaw at room temperature, then reheat briefly in the oven before serving.

Watch the Recipe Video

See how Kift makes these soft and buttery Homemade Shio Buns step by step:

YouTube:https://www.youtube.com/shorts/77DrmA1FKj0

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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