Korean Salt Bread, also known as Shio Pan, is a soft, buttery bread roll with a lightly salted crust and fluffy interior. This Korean Salt Bread recipe takes it to the next level with homemade garlic herb butter and melted mozzarella. They’re a cross between a croissant and a bread roll, combining the buttery flakiness of a croissant with the moreish breadyness of a roll!

The dough is enriched but pretty straightforward to make, the shaping method gives each roll its distinct shape and the garlic herb butter melts into every layer while baking. Once the rolls come out of the oven, they are brushed again with more garlic herb butter. If you love buttery, cheesy breads, you’ll also enjoy my Pepperoni Garlic Bread recipe

Ingredients

Garlic Herb Butter

• 180 g softened unsalted butter
• 4 to 5 cloves finely chopped garlic
• handful of finely chopped coriander
• Salt and black pepper to taste

For the Dough

• 400 g bread flour
• 100 g cake flour
• 30 g sugar
• 10 g salt
• 7 g instant yeast
• 30 g milk powder
• 330 ml warm water (35°C or 95°F)
• 30 g unsalted butter, softened

For the Filling

• 180 g garlic herb butter, cut into 15 cubes (12 for the bread and 3 left over to melt to brush on at the end)
• 12 to 15 chunks mozzarella cheese

Method

1. Make the Garlic Herb Butter

1. Prepare a sheet of parchment paper large enough to wrap the butter completely.
2. Mix together the softened unsalted butter, finely chopped garlic, finely chopped coriander and seasoning.
3. Spoon the mixed garlic herb butter onto the lower third of the parchment in a long, even mound.
4. Use a spatula to gently shape the butter into a loose cylinder.
5. Fold the bottom edge of the parchment over the butter and begin rolling it forward, using the parchment to tighten the shape as you roll.
6. Once fully rolled, twist both ends of the parchment firmly in opposite directions.
7. Place the wrapped log on a flat tray to keep it straight and chill in the fridge overnight to allow the the butter to firm completely.
8. When ready to use, unwrap and slice into even cubes

1. Make the dough

1. Add the bread flour, cake flour, sugar, salt, yeast and milk powder to the bowl of a stand mixer.
2. Pour in the warm water and mix on a low speed until the ingredients start to come together.
3. Add the softened butter and continue kneading for ten to twelve minutes until the dough becomes smooth, elastic and able to stretch slightly without tearing.

2. First proof

4. Cover the bowl and leave the dough to rise for one hour and thirty minutes or until doubled in size. As its quite cold at the moment in the UK I heat my oven to 30 degrees and then turn it off before putting my bread in.

3. Prepare the fillings

5. Cut the garlic herb butter into even cubes.
6. Cut the mozzarella into firm chunks.
7. Keep both fillings chilled so the butter remains cold and solid.

4. Divide and rest

8. Gently deflate the dough by pressing down to release air.
9. Divide into twelve equal pieces using a scale and shape each piece into a round, smooth ball. Each piece should weigh 72-74g.
10. Cover and rest the dough for thirty minutes to allow the gluten to relax.

5. Shape and fill

11. Take one dough ball and roll it into a long oval.
12. Gently thin one end of the oval so it becomes slightly tapered.
13. Place one cube of garlic herb butter and one piece of mozzarella on the wider end.
14. Roll the dough toward the narrow end in a firm and controlled motion.
15. Pinch the seam closed and arrange seam side down on a lined baking tray.
16. Repeat the process with all remaining dough pieces.

6. Second proof

17. Cover the shaped rolls and allow them to rise for thirty to forty minutes.

7. Bake

18. Preheat the oven to 200 degrees Celsius.
19. Lightly mist the rolls with water to help them bake with a glossy exterior.
20. Bake for twenty two to twenty five minutes until beautifully golden!

8. Finish

21. Brush the hot rolls generously with melted garlic herb butter.
22. Add a light sprinkle of flaky salt (optional)

Top Tips for Perfect Korean Salt Bread

• Keep the butter cubes cold to prevent early melting and leaking during baking.
• Roll each piece of dough with one end wider and the other end thinner to achieve the traditional tapered shape.
• As its quite cold at the moment in the UK I heat my oven to 30 degrees and then turn it off before putting my bread in.
• Use buffalo mozzarella as opposed to shredded mozzarella.
• Brush the rolls with garlic herb butter immediately after baking

Korean Salt bread with Garlic Herb Butter and Mozzarella

With Korean Salt Bread going viral, I had to give it a go and level it up by adding my Garlic Herb Butter and Mozzarella cheese!

Print Recipe Pin Recipe

Prep Time:2 hours hrs

Cook Time:25 minutes mins

Total Time:2 hours hrs 25 minutes mins

Ingredients

Garlic Herb Butter

• 180 g softened unsalted butter
• 4 to 5 cloves finely chopped garlic
• handful of finely chopped coriander
• Salt and black pepper to taste

For the Dough

• 400 g bread flour
• 100 g cake flour
• 30 g sugar
• 10 g salt
• 7 g instant yeast
• 30 g milk powder
• 330 ml warm water 35°C or 95°F
• 30 g unsalted butter softened

For the Filling

• 180 g garlic herb butter cut into 15 cubes (12 for the bread and 3 left over to melt to brush on at the end)
• 12 to 15 chunks mozzarella cheese

Instructions

Make the Garlic Herb Butter

• Prepare a sheet of parchment paper large enough to wrap the butter completely.
• Mix together the softened unsalted butter, finely chopped garlic, finely chopped coriander and seasoning.
• Spoon the mixed garlic herb butter onto the lower third of the parchment in a long, even mound.
• Use a spatula to gently shape the butter into a loose cylinder.
• Fold the bottom edge of the parchment over the butter and begin rolling it forward, using the parchment to tighten the shape as you roll.
• Once fully rolled, twist both ends of the parchment firmly in opposite directions.
• Place the wrapped log on a flat tray to keep it straight and chill in the fridge overnight to allow the the butter to firm completely.
• When ready to use, unwrap and slice into even cubes

Make the dough

• Add the bread flour, cake flour, sugar, salt, yeast and milk powder to the bowl of a stand mixer.
• Pour in the warm water and mix on a low speed until the ingredients start to come together.
• Add the softened butter and continue kneading for ten to twelve minutes until the dough becomes smooth, elastic and able to stretch slightly without tearing.

First proof

• Cover the bowl and leave the dough to rise for one hour and thirty minutes or until doubled in size. As its quite cold at the moment in the UK I heat my oven to 30 degrees and then turn it off before putting my bread in.

Prepare the fillings

• Cut the garlic herb butter into even cubes.
• Cut the mozzarella into firm chunks.
• Keep both fillings chilled so the butter remains cold and solid.

Divide and rest

• Gently deflate the dough by pressing down to release air.
• Divide into twelve equal pieces using a scale and shape each piece into a round, smooth ball. Each piece should weigh 72-74g.
• Cover and rest the dough for thirty minutes to allow the gluten to relax.

Shape and fill

• Take one dough ball and roll it into a long oval.
• Gently thin one end of the oval so it becomes slightly tapered.
• Place one cube of garlic herb butter and one piece of mozzarella on the wider end.
• Roll the dough toward the narrow end in a firm and controlled motion.
• Pinch the seam closed and arrange seam side down on a lined baking tray.
• Repeat the process with all remaining dough pieces.

Second proof

• Cover the shaped rolls and allow them to rise for thirty to forty minutes.

Bake

• Preheat the oven to 200 degrees Celsius.
• Lightly mist the rolls with water to help them bake with a glossy exterior.
• Bake for twenty two to twenty five minutes until beautifully golden!

Finish

• Brush the hot rolls generously with melted garlic herb butter.
• Add a light sprinkle of flaky salt (optional)

Frequently Asked Questions

What is Korean salt bread?
Korean salt bread, also known as Shio Pan, is a soft, buttery bread roll with a salted crust and fluffy interior. It’s inspired by Japanese bakery-style bread and often filled with butter and sometimes cheese.

Why is Korean salt bread so soft and fluffy?
The texture comes from a combination of enriched dough (with butter and milk), careful kneading, and the addition of garlic herb butter or cheese which keeps the bread moist.

Can I freeze Korean salt bread?
Yes! Once baked and cooled, wrap the rolls tightly in plastic wrap and foil. Freeze for up to 2 months. Reheat in the oven for a few minutes for best results.

Is Korean salt bread sweet or savory?
It’s mildly sweet but mostly savory, especially if you add garlic butter and mozzarella like in this recipe.

Can I make it without mozzarella?
Absolutely! The bread will still be soft and buttery. Mozzarella adds a cheesy, gooey layer that makes it extra indulgent.

How do I store Korean salt bread?
Keep at room temperature in an airtight container for 2–3 days. For longer storage, freeze as explained above.

Do I need a stand mixer for this recipe?
No, you can knead the dough by hand. It just takes 8–10 minutes of consistent kneading to develop the gluten properly.

If you loved this recipe then make sure you check out the ones below!

• Apple and Blackberry Crumble
• Spaghetti Bolognese Recipe
• Butter Chicken

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