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Sea Salt Butter Rolls - the best and softest butter rolls recipe ever. Topped with sea salt, these homemade butter rolls are easy to make and fail-proof. Make them for holidays or every day!
This past summer, I spent a total of seven weeks in Shanghai, China. Little G was attending a Chinese language program.
I got our family an Airbnb which was just a 10 minute walk to little G’s school. There are lots of cafes, bakeries, patisseries and restaurants around.
Every morning, after I dropped him off at school, I would be wandering around–heading to my favorite bakery cafe for a cup of coffee, savoring these hot-off-the-oven pillowy soft, buttery and absolutely delightful Japanese-style Sea Salt Butter Rolls.
My days would always get off to a good start after a couple of the rolls.
Fast forward a few months later, we are now back in California. I miss my daily breakfast routine and decided to make these butter rolls on my own.
Recipe Ingredients
Shopping for the recipe ingredients is not that hard. Here are what goes in the sea salt butter rolls:
- Bread flour
- Instant yeast
- Eggs
- Butter
- Sugar
See the recipe card for full information on ingredients.
Homemade Butter Rolls
How do you make bakery-quality butter rolls at home? I am going to teach you a step-by-step recipe along with pictures below.
Butter rolls are fun to make, and the end results are so worthy of the extra efforts.
These rolls are pillowy soft, with a nice golden sheen. The sea salt adds a nice savory nuance to the rolls, while the butter perfumes the inside with buttery flavor.
With Thanksgiving coming up in a few weeks, this is THE butter roll you need for your family.
Try my Sea Salt Butter Rolls recipe, I am sure you will love it. Happy baking!
Frequently Asked Questions
This recipe is only 420 calories per serving.
What To Serve With Sea Salt Butter Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sea Salt Butter Rolls
Ingredients
- 1 cup whole milk, heated
- 1 packet instant yeast
- 5 tablespoons unsalted butter, melted
- 1 egg
- 4 tablespoons sugar
- 2 cups bread flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 stick unsalted butter, 2 oz./56 g, cut into 16 cubes
- 2 tablespoons unsalted butter, melted, for brushing
- 1 tablespoon Maldon sea salt flakes
Instructions
- Add the milk, instant yeast, unsalted butter, and egg to the bowl of a stand mixer, followed by the sugar, bread flour, all-purpose flour, and salt.
- Using the dough hook attachment, mix all the ingredients together until a dough forms. Then, turn the speed to 4 and knead for about 10 minutes.
- Once the dough is smooth, stop kneading and let it proof in a large, greased bowl for 1 hour. After an hour, transfer the dough to a floured surface and knock out all the air. Roll the dough into a round shape, about 16 inches in diameter.
- Use a pizza cutter to cut the dough into 16 triangles, and cut 1/2 stick of cold butter into 16 small cubes. Preheat the oven to 350°F (176°C).
- Place a butter cube at the bottom of each dough triangle.
- Tug and roll the dough up to form a crescent roll shape.
- Pinch the end to secure it. Transfer each butter roll to a baking sheet lined with parchment paper, placing the top side facing down. Let them proof for a second time for 1 1/2 hours.
- Gently brush the butter rolls with melted butter and sprinkle the tops with sea salt flakes. Bake in the oven for 10 to 15 minutes, or until the surface of the rolls is light golden brown.
- Remove from the oven and serve warm with butter or any fruit preserves or jam.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are absolutely the best rolls I’ve ever baked, thank you so much for the recipe! Came across your blog only recently but it looks like I’ll visit often! I used all purpose flour only because bread flour available in my country doesn’t seem to work with recipes from across the ocean (I live in Poland, Europe), and had to add about 1/2 cup (American cup of course) extra to obtain dough that could be rolled. But even with that change, the rolls were simply wonderful, very fluffy and sooo yum! Definitely will be making them again, like tomorrow (and the day after tomorrow…).
Hi Joanna. Thank you for your lovely feedback. I am very glad the recipe works well for you. Happy baking!
Can there be a replacement for the egg in this recipe?
I don’t think so please follow the recipe.
Bee
Your Butter Rolls looks amazing. I love it!
Zong Han, thanks so much for sharing your recipe. I learned from you! :)