Name: Vegan Shio Pan Recipe (Japanese Salt Bread) | Vegan Japanese Salt Bread Rolls (Shio Pan)
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 + 1/2 cup - 310 gram all purpose flour; 2 + 1/2 tbsp - 15 gram Soy milk powder; 1 +1/4 tsp Instant yeast; 2 tbsp - 28 gram soft vegan butter; 1 tbsp Sugar; 1/2 tsp Salt; Ice Cold water as required; 8 Vegan salted butter ((cut into sticks (each stick around 12-15 grams)); Water for spraying; Vegan butter for brushing

22 Jun Vegan Shio Pan Recipe (Japanese Salt Bread) | Vegan Japanese Salt Bread Rolls (Shio Pan)

Posted at 22:22h in Bread Recipes, Sweet and Savory Bakes, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on June 22, 2026 by blessmyfoodbypayal

Vegan Shio Pan Recipe (Japanese Salt Bread) | Vegan Japanese Salt Bread Rolls (Shio Pan) with step wise pictorial and video method.

In Japnese, the word “Shio” means “Salt” and “Pan” means “Bread“.

These soft and fluffy vegan Shio Pan rolls comprises of both simple and unique characteristics.

Simple; because these Eggless Shio Pan bread rolls are normal salted kind of bread.

And

Unique; because this Homemade vegan Japanese bakery bread is beautifully shaped like a croissant.

Also, during the course of baking, the butter leaks from inside the rolls towards the base and causes the bottom of rolls fried, creating a crispy and flaky underneath.

There’s one more feature that makes this Plant based Japanese salt bread unique and that’s the vaccum/hole in the very middle of each roll.

The flaky texture and hollow center are what distinguishes Japanese salt bread rolls without dairy from ordinary dinner rolls.

The said hole is created automatically while baking and this magical trick is being played the piece of butter placed in between. You will understand all details when you go through the recipe below.

When the butter melts while baking, it creates a steam which them creates a vaccum in the very middle of this bakery style vegan Shio Pan recipe.

If you closely monitor this Dairy free Japanese salt bread recipe, you will realise, it’s an amalgamation of French croissants, salted butter rolls, Parker house rolls (USA) & European crescent.

Today Shio Pan is sold in countless bakeries across Japan and has become one of the country’s most beloved bakery items.

We have made the vegan version of the said rolls and they are no less than the traditional one’s.

So have a look at the detailed recipe of vegan version of Japanese salt bread.

Step Wise Pictorial recipe of Vegan Shio Pan Recipe (Japanese Salt Bread)

(Details of all ingredients is given in the recipe card below)

PREPARATION OF DOUGH

Take all purpose flour, sugar, salt, soy milk powder and instant yeast in a bowl.

Start adding ice cold water, little at a time, and start kneading the dough. If you don’t have electricity kneader, use your hands.

Once dough has come together, add soft butter.

Knead it again by keep slapping the dough on the counter. At this stage dough might be too sticky.

Soon dough will turn soft and smooth. We need to knead the dough for good 8 to 10 minutes for good results.

Place the dough in greased bowl and apply oil it’s surface.

Cover the bowl tightly and let the dough rise at some warm place in the kitchen for 1 to 1:30 hours. Rising time may vary depending on weather conditions.

Dough will rise and turn double in size.

Gently press the dough and release all it air.

Knead it again for a minute.

SHAPING THE ROLLS/BREAD

Divide the dough into 8 equal portions. You may lower or enhance the number of portions depending upon your liking for rolls size.

Roll each portion into a droplet shape. Meaning thereby, each portion is long and having one side pointed and the other one wide.

Cover all the droplets with a clean cloth and keep it on rest for 15 minutes. If the weather is too hot, prefer an airy room.

While the droplets are on rest, take chilled salted butter and cut into 8 sticks (because dough portions are 8), each weighing around 12 to 15 grams. Keep in refrigerator till needed.

Now place a droplet on a work surface.

Take a rolling pin and roll the droplet from pointed side towards wider side.

Roll it thinly without dusting flour.

Place a butter stick on the wider side. Make sure butter is chilled, hence rock solid.

First, wrap the butter sticks from the 3 sides.

Then start rolling the dough tightly towards the pointed side. Press the tip gently into the dough. The process is similar to rolling of croissant.

Place the rolls on a baking tray lined with greased butter paper or silicon mat. Keep the seam-side (tail-side) down on a baking tray.

Cover the rolls and keep the tray on kitchen shelf. If you are making the recipe in extreme hot weather, then keep the tray in Air Conditioned room. The purpose is butter shouldn’t melt before baking.

Keep the rolls until they double in size. It may take from 30 minutes to 1 hour, depending upon whether.

Spray some water on the rolls.

Sprinkle coarse salt on each roll.

Bake them in preheated oven @190°C for 25-30 minutes or they turn golden brown. Don’t worry if you find some butter oozing out of rolls.

Once brown, take the rolls out and brush vegan butter on them.

Let them cool down completely.

Enjoy.

NOTES

If you are using active yeast instead of instant yeast, it needs prior activation. See the details here.