TABLE OF CONTENTS
Salt Bread Recipe
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Ingredients
- 2¼ tsp active dry yeast
- ¾ cup whole milk warmed to 110°F
- 1 large egg room temperature
- 3 cups all purpose flour
- ¼ cup sugar
- 1 tsp salt
- 4 tbsp unsalted butter softened
Butter Filling
- 7 tbsp cold salted butter cut into 12 equal pieces
Topping
- Water in spray bottle
- Pretzel salt or flaky sea salt
- 2 tbsp melted butter for brushing
Instructions
- Prepare butter filling: Cut 7 tbsp cold salted butter into 12 equal pieces (about 1½ tsp each). Place pieces on small plate and freeze until ready to use. The butter must stay very cold for proper layering.
- Mix dry ingredients: In a large mixing bowl, whisk together 3 cups flour, 2¼ tsp instant yeast, 3 tbsp plus 1 tsp sugar, and 1 tsp salt until well combined.
- Prepare wet ingredients: Warm ¾ cup milk to 110°F (warm to touch but not hot). Add 4 tbsp butter to the warm milk and stir until butter melts completely. Whisk in 1 egg until fully incorporated.
- Form dough: Pour milk mixture into flour mixture. Mix with wooden spoon until a shaggy, rough dough forms with no dry flour visible, about 2 minutes.
- Knead: Turn dough onto lightly floured surface and knead by hand for 8-10 minutes (or use stand mixer with dough hook for 5-6 minutes) until dough becomes smooth, elastic, and slightly tacky but not sticky. Dough should pass the windowpane test when stretched thin.
- First rise: Shape dough into a ball and place in greased bowl. Cover with damp towel or plastic wrap. Let rise in warm spot for 1 hour until doubled in size. Dough should spring back slowly when poked with a finger.
- Divide dough: Punch down risen dough to release air. Transfer to lightly floured surface and divide into 12 equal pieces (about 60g each). Keep pieces covered with damp towel while working.
- Pre-shape: Take one piece and roll between your palms and counter to form a cone shape with a wide top (about 2 inches) tapering to a narrow point.
- Roll out triangles: Using a rolling pin, roll each cone into a long triangle about 8 inches long and 4 inches wide at the top, keeping the point narrow. The dough should be about ⅛ inch thick.
- Add butter and shape: Remove butter pieces from freezer. Place one piece of cold butter near the wide end of triangle. Fold top edge over butter to seal, then roll tightly toward the point, stretching slightly as you roll. Curve ends inward slightly to create crescent shape. Place seam side down on parchment lined baking sheet.
- Second rise: Cover shaped rolls loosely with greased plastic wrap. Let proof for 1 hour until visibly puffy and increased by 50% in size. Rolls should feel light and airy when gently lifted.
- Prepare for baking: Preheat oven to 425°F. Lightly mist tops of rolls with water using spray bottle. Sprinkle each with pinch of pretzel salt.
- Bake: Bake for 12-15 minutes until deep golden brown. You should hear sizzling from the butter inside during the first few minutes of baking.
- Finish: Immediately brush hot rolls generously with 2 tbsp melted butter. Let cool on baking sheet for 5 minutes before serving.
Notes
Pro Tips: The key to flaky layers is keeping the butter filling cold until baking. Work quickly when shaping and don’t let the butter soften. The butter will melt during baking, creating steam pockets that form the signature layers.
Storage: Best enjoyed within 4 hours of baking. Store leftover rolls in airtight container at room temperature for up to 2 days. Refresh in 350°F oven for 3-4 minutes before serving.
Substitutions: Regular table salt can replace pretzel salt for topping. For the filling, unsalted butter works but add a pinch of salt to each piece before rolling.
Troubleshooting: If rolls leak butter during baking, the dough may be rolled too thin or the butter pieces too large. Dense texture indicates under-proofing, so ensure rolls are properly risen before baking.
Nutrition
Calories: 255kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 48mgSodium: 274mgPotassium: 71mgFiber: 1gSugar: 5gVitamin A: 424IUVitamin C: 0.002mgCalcium: 29mgIron: 2mg
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Not sure when I’ll try this. I’m a real novice and this is sounding rather complicated when it comes to the whole shaping and rolling and and and Maybe one day I’ll feel adventurous as it sounds absolutely delicious 🙂
Thank you for such an inspiring recipe.
Hi Annett!! Don’t feel intimidated if this is a bread you’d love to try. The shaping is much easier than it sounds once your in the process of making it and if you have any questions along the way, I’m always here to guide you (: Hope you try it out soon!!