Dessert

Sea Salt Butter Rolls Recipe

ByAiden Wells December 8, 2025December 8, 2025

Introduction

Sea Salt Butter Rolls are soft, flaky, and richly buttery, with a subtle crunch from flaky sea salt on top. These rolls are perfect for breakfast or as a savory snack, offering a delightful balance of flavors and textures that will keep you coming back for more.

A golden brown, shiny soft bread roll with a slightly curved shape is held between fingers and thumb of a person's hand. The bread has five visible sections, with two wider ones in the middle and smaller rounded ends. Medium-sized coarse salt crystals are sprinkled on top, adding texture and a slight sparkle. The background shows a clean white marbled surface that contrasts with the warm color of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240ml) whole milk
3 teaspoons (12g) instant dry yeast
1 large egg
3/4 cup (180ml) water
2 1/2 tablespoons (30g) granulated sugar
2 teaspoons (8g) kosher salt
6 cups (720g) strong bread flour
1/4 cup salted butter, cubed and softened
2 1/4 cups salted butter, to fill the rolls
1 tablespoon flaky sea salt, to garnish

Instructions

Step 1: Heat the milk until just warm (around 105°F/40°C). Stir in the yeast and let it activate for 2–3 minutes. Add the egg, water, sugar, and salt, then whisk to combine. Transfer to a mixing bowl and add the bread flour. Knead the dough with a dough hook for 5 minutes or by hand for 8–10 minutes until rough dough forms. Add the softened butter cubes and continue kneading for 6–8 minutes until smooth. Shape into a ball and proof covered for 60 minutes.
Step 2: While the dough proofs, cut the block of butter into rectangular logs about 3 inches long and 1/2 inch wide and tall. Arrange them on a tray spaced apart and freeze.
Step 3: Punch down the dough, fold it a few times, then divide into 16–18 pieces weighing about 2.6 oz (75g) each. Roll into balls, then shape each into a teardrop approximately 6 inches long. Cover and let rest for 30 minutes.
Step 4: Flatten each dough ball into a long triangle, about 3 inches wide at the base and 1.5 feet long. Place one frozen butter log at the triangle’s wide end and roll to enclose the butter completely, pinching the ends to seal. Continue rolling to the narrow end like a croissant. Place rolls on lined trays spaced 3 inches apart, cover, and proof for 90 minutes until doubled in size.
Step 5: Preheat the oven to 375°F (190°C) on convection setting.
Step 6: Lightly spray the rolls with water to evenly wet the surface. Sprinkle flaky sea salt on top, then bake for 15 minutes until golden brown.
Step 7: Remove rolls from oven and immediately brush with melted butter pooled on the tray. Transfer to a wire rack to cool for 10 minutes before serving.

Tips & Variations

Use cold, firm butter cut into logs for best layering and flakiness inside the rolls.
If you don’t have flaky sea salt, coarse kosher salt can be used but adjust quantity to taste.
For a richer dough, substitute some whole milk with heavy cream.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat in a toaster or oven at 320°F (160°C) for 3–5 minutes to refresh their buttery, flaky texture.