This Overnight Japanese Shio Pan Smells Like a Bakery at Home

Overnight Japanese Shio Pan - no-knead salt butter rolls with a crispy buttery bottom. Mix at night, sleep, shape and bake in the morning. Golden and beautifully crisp on the outside, soft and fluffy on the inside, with a rich, buttery flavor in every bite. Today, I made Japanese salt butter rolls, also known as Shio Pan, using a simple no-knead dough prepared the night before. As they bake, the butter melts into the dough, creating a beautifully golden crust and filling the kitchen with an irresistible aroma. The rich buttery flavor and delicate touch of salt make every bite so satisfying. There's something special about waking up knowing that homemade bread is already waiting to be baked. No complicated kneading, no rushing. Just a quiet morning, the comforting smell of freshly baked bread, and a little time to enjoy it. Sometimes, happiness is as simple as warm bread and an ordinary morning at home. ♡ Thank you for spending a little of your day with me. 🤍 🥐 Ingredients Bread Dough 250 g (2 cups) bread flour 175 ml (3/4 cup) water 1.5 g instant dry yeast 15 g (1 tbsp) sugar 1 tbsp skim milk powder 3.5 g salt 15 g (1 tbsp) melted unsalted butter Filling & Topping 60 g unsalted butter (10 g × 6 pieces) A little salt, for topping A little melted butter, for brushing A little water, for spraying 🍞 Instructions Day 1 — Night Preparation Combine all the bread dough ingredients in a bowl and mix well. Cover to prevent drying out and let rest for 20 minutes. Fold the dough from bottom to top about 30 times. Smooth the surface, cover, and let rest for another 30 minutes. Repeat the folding process about 30 times. Smooth the surface, cover, and refrigerate overnight (about 10 hours). Day 2 — Shaping & Baking Remove the dough from the refrigerator and microwave at 500W for 20 seconds. Divide into 6 equal pieces and gently shape into balls. Weighing each piece helps keep them uniform. Cover and let rest for 15 minutes. Meanwhile, cut 60 g of butter into 6 equal pieces (10 g each). Fold up all four edges of the parchment paper to create a small tray that catches the melted butter. Lightly dust the dough with flour and roll each piece into a teardrop shape. Place a piece of butter on the wider end and roll it up. Arrange the rolls on the parchment paper and let rise for about 40 minutes, or until 1.5 times their original size. Lightly spray the surface with water and sprinkle with salt. Bake in a preheated oven at 200°C (392°F) for about 20 minutes, keeping an eye on them. Brush the tops with melted butter while still warm. Enjoy your freshly baked Japanese salt butter rolls! ♡ ☕ A Little Note These Japanese salt butter rolls are rich, buttery, and slightly salty, with a soft, fluffy inside and a beautifully golden crust. By preparing the dough the night before, you can enjoy freshly baked bread the next morning without spending hours in the kitchen. The butter melts into the dough as it bakes, creating a wonderful aroma and a deliciously rich flavor. The smell of butter, the warmth of the oven, and the quiet moments before the day begins. Sometimes, a simple homemade breakfast is all it takes to make an ordinary morning feel special. ♡ If you enjoyed this quiet baking moment, I'd be happy if you subscribed and joined me for more simple Japanese home baking.