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The Perfect Salt Bread Recipe That Never Fails!

Joconde's baking
1.56M subscribers
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8.6K views 6 days ago 7 products
#SaltedButterRolls #Enhance2 #HomeBaking #CrispyOutsideSoftInside #BreadMaking ♣️ If you're curious about the full recipe and all the sweet tips, please turn on the subtitles first! Hello, this is Joconde. Would you like to make salted butter rolls that are crispy on the outside and unbelievably soft on the inside? This recipe bursts with rich, buttery flavor and creates a perfect texture that doesn’t get tough even after cooling. Salted butter rolls are traditionally a type of hard roll. When baked to a crackly crisp, the crust is satisfying—but the texture often becomes chewy and firm once cooled. On the other hand, if you add too much butter to make it soft, it just becomes a butter roll—not a true salted roll, right? So I baked batch after batch trying to find that golden compromise between the two. This recipe has a high ratio of both sugar and butter, and also a high hydration level. That makes it hard to develop gluten using th …...more
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The Perfect Salt Bread Recipe That Never Fails!
532Likes
8,620Views
Apr 152025
#SaltedButterRolls #Enhance2 #HomeBaking #CrispyOutsideSoftInside #BreadMaking ♣️ If you're curious about the full recipe and all the sweet tips, please turn on the subtitles first! Hello, this is Joconde. Would you like to make salted butter rolls that are crispy on the outside and unbelievably soft on the inside? This recipe bursts with rich, buttery flavor and creates a perfect texture that doesn’t get tough even after cooling. Salted butter rolls are traditionally a type of hard roll. When baked to a crackly crisp, the crust is satisfying—but the texture often becomes chewy and firm once cooled. On the other hand, if you add too much butter to make it soft, it just becomes a butter roll—not a true salted roll, right? So I baked batch after batch trying to find that golden compromise between the two. This recipe has a high ratio of both sugar and butter, and also a high hydration level. That makes it hard to develop gluten using the typical kneading methods. Still, the result was so satisfying that I needed to find a practical way to overcome the dough’s difficulty. And then—destiny led me to a video by *August14th**, where they used the *autolyse method. Thanks to their technique, I was able to solve the problem surprisingly easily. (Also—how did I not think of this?! A moment of self-despair and big thanks to August14th!) Now, for those of you familiar with bread baking, you probably already know about autolyse, but let’s do a quick recap just in case. ✅ *What is Autolyse?* It’s a process where only flour and water are mixed and left to rest for a set amount of time (usually 20 minutes to 1 hour). No yeast, salt, or other ingredients are added at this stage. 📌 *Highlights of This Recipe* ✔️ Maintains a high ratio of butter and hydration for a crispy crust with a soft, tender interior ✔️ Balanced flavor using Andes salt, Guérande salt, and New Zealand salted butter ✔️ Uses the Autolyse method for effective gluten formation ✔️ Discovered the ideal size of butter insert to create that dreamy “butter hole” 📌 *Ingredients* (Makes 10 rolls, 57g each)
  • Bread flour (strong): 260g (Elephant brand)
  • All-purpose flour: 40g (Lys d'Or brand)
  • Water (a): 190g, room temp
  • Water (b): 20g, room temp
  • Instant dry yeast: 5g (SAF Gold – for sweet dough)
  • Sugar: 28g
  • Skim milk powder: 13g
  • Salt (Andes salt): 6g
  • Salted butter: 28g (Kirkland New Zealand grass-fed butter, 1.4% salt)
  • **Butter Inserts**: 12g × 10 pieces (same Kirkland butter, cut into blocks)
  • Guérande salt for sprinkling
📌 *Step-by-Step Summary* *1)* Add bread flour, all-purpose flour, and Water (a) to a mixing bowl. Mix roughly, cover with plastic wrap, and let rest for 20 minutes (Autolyse). *2)* Mix Water (b), yeast, sugar, and milk powder separately. Add to the dough after autolyse and knead on speed 2 for 2 minutes. *3)* Add salt and butter. Knead on speed 1 until butter is fully absorbed. *4)* Rest again for a second autolyse: 20 minutes. Then knead on speed 2 for 5–6 minutes until about 90% gluten is formed. Primary fermentation: 80 minutes at 29°C and 70–80% humidity. *5)* Cut *butter inserts* into short, thick blocks (4 x 1.8 x 1.8cm) and keep refrigerated. *6)* After the first proof, divide dough into 10 pieces (57g each). Round and rest for 15 minutes. Shape into cone forms and rest another 10 minutes. (*In summer, you can skip bench rest and go straight to rolling.*) *7)* Roll out each piece to 45–47cm in length and about 6cm at the widest point. Stick to these dimensions for best results. If you roll too long, butter tends to leak out more and the butter hole shrinks. *8)* Place a butter insert at the top, gently wrap the ends of the dough over it, and roll without pulling. *9)* Final proof: 50 minutes at 29°C and 70–80% humidity  or 30 minutes at room temp covered with plastic. *10)* Spray each roll once lightly with water. Sprinkle a small amount of Guérande salt on top. *11)* *Baking Instructions:* *Using Wiswell Enhance2 Oven*
  • Preheat oven to 230°C for 30 minutes
  • Use Hard Bread Mode:
 → Steam for 2 minutes at 230°C  → Bake for 3 more minutes at 230°C  → Reduce to 200°C and bake for 12 minutes  → With 5 minutes left, rotate pans top/bottom and front/back for even baking *Using a standard electric oven*  …...more
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Joconde's baking

1.56M subscribers