Name: Japanese Salted Butter Roll- Crescent Roll
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 1 1/2 cups Bread Flour; 3/4 cup All-purpose Flour; 1 tablespoon Granulated Sugar; 1/2 teaspoon Sea Salt; 1 teaspoon Active Dry Yeast; 3/4 cup Milk; 1 1/2 tablespoons Unsalted Butter (mix into the bread dough); 8 tablespoons Salted Butter (roll into the bread); 1/2 cup Shredded Parmesan Cheese; 2 tablespoons Egg Yolk; 3 tablespoons Milk

Japanese Salted Butter Roll is fluffy, buttery, and perfectly baked into a crispy exterior while the center remains soft and chewy. This homemade crescent roll recipe is simple, direct, and tastes as delicious as the store-bought ones.

Salted Butter Roll is a popular Japanese bread recipe made with a slice of salted butter rolled in the center, which tastes with a balanced sweet and saltiness. The butter filling creates a moist, soft, chewy texture on the inside, while the skin is baked crunchy and crispy.

This salted butter roll recipe perfectly substitutes the frozen crescent roll dough from the grocery, which tastes not as salty as the store-bought ones. Besides, it is easy to prepare without a starter and only requires a few simple ingredients. All you need is to grab some good quality salted butter from the store, and you can make the best Japanese salted butter roll for breakfast.

Ingredients for Japanese Salted Butter Roll

Bread Flour
All-purpose Flour
Granulated Sugar
Sea Salt
Active Dry Yeast
Milk
Unsalted Butter (mix into the bread dough)
Salted Butter (roll into the bread)
Shredded Parmesan Cheese- this is an optional ingrendient which can be switched with some chrunky sea salt.

Egg Wash

Egg Yolk
Milk

How to make Salted Butter Roll at home?

Add bread flour, all-purpose flour, sugar, salt, yeast and milk in a mixing bowl, combine well with a stand mixer. Knead the dough for 2 minutes, then add 1 1/2 tablespoons of butter. Keep kneading the dough for 10 minutes on medium-high speed with a stand mixer until smooth and more elastic.

Cover the dough with a cloth or plastic wrap, and let it rise in a warm area for 1 hour until doubled size. (Leave the dough in the microwave or oven and place a cup of hot water aside).
Transfer the dough to the counter and gently press to release the air. Divide the dough into 8 equal pieces, and shape each dough into a ball. Cover the dough with plastic wrap and let them rest at room temperature for 15 minutes.

Meanwhile, prepare the butter filling. Slice the salted butter into 8 equal pieces, and refrigerate them before use.
Flatten the dough with your palm, and fold the two sides to the center to create a triangle.

Next, flatten the whole piece into 10 inches long with a rolling pin. Remove the salted butter from the refrigerator, and place one slice on top of the dough. Fold the dough to seal the butter inside. Next, roll it up slowly to make an excellent roll shape. Cover the rest of dough with plastic wrap to avoid them from drying out when you rolling and shaping the dough. (Repeat the same process to the remaining dough).

Transfer the dough to a non-stick baking pan and place them with a gap. Let the dough rise for one and a half hours at room temperature until double in size and puffy.

Mix the egg wash ingredients in a bowl, and brush it evenly on the bread. Sprinkle the shredded parmesan cheese on top of the bread evenly.

Preheat the oven to 356°F (180°C). Bake for 15 minutes.

Tips

To avoid the butter from being melted in the dough during the second proof, we need to place the dough at room temperature between 80°F to 86°F (26°C to 30°C).
In the final step, I sprinkled some shredded parmesan cheese instead of chrunky salt on top of the bread, which helps to add more flavor to the bread. You can use either one as you prefer.
Brush the bread with a thin layer of egg wash creates a shine, glossy skin after baking. However, you can also bake the bread without the egg wash.

Can I use unsalted butter for the filling?

Yes, if you only have unsalted butter at home, you can sprinkle a few finely grounded salt on the butter before rolling it up.

How to store the Japanese salted butter roll?

Let the bread cool down completely before storing them in an airtight plastic bag. Leave the bread at room temperature for up to 3 days or refrigerate them for up to 5 days. Reheat the bread with a toaster oven at 350°F (176°C) for 3 to 5 minutes to make the top crispy again.

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Yield: 8