Filipino Salted Bread Rolls

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Filipino Salted Bread Rolls are a savory twist on the classic Filipino breakfast bun, with a soft, fluffy crumb and a buttery golden crown showered in coarse sea salt. Each bite delivers a gentle, lingering saltiness that pairs beautifully with butter, cheese, or a hot cup of coffee.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 56 gCarbs
• 2 gFiber
• 4 gSugar
• 10 gProtein
• 920 mgSodium
• 130 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) bread flour
• 1/2 cup (60 g) all-purpose flour
• 2 teaspoons (7 g) instant yeast
• 2 tablespoons (25 g) granulated sugar
• 1 1/2 teaspoons (9 g) fine sea salt
• 1/2 cup (120 ml) warm whole milk
• 1/4 cup (60 ml) warm water
• 3 tablespoons (45 g) unsalted butter, softened
• 1 large egg, room temperature

For the topping

• 2 tablespoons melted unsalted butter
• 2 teaspoons coarse sea salt
• 1 tablespoon grated Parmesan (optional)

Directions

1. In a small bowl, stir the yeast, sugar, warm milk, and warm water together and let stand for 5 to 8 minutes until foamy and aromatic.
2. In a large mixing bowl, whisk the bread flour, all-purpose flour, and fine salt to combine. Add the yeast mixture and the egg, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, adding the softened butter a tablespoon at a time once the gluten has started to develop, until the dough is smooth, elastic, and only slightly tacky.
4. Shape the dough into a tight ball, place it in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces (about 55 g each). Shape each piece into a smooth oval by tucking the edges underneath and rolling gently under your cupped palm.
6. Arrange the rolls about 1 inch apart on a parchment-lined baking sheet, cover loosely, and let rise again for 30 to 40 minutes until puffy.
7. Preheat the oven to 375°F (190°C). Brush the risen rolls gently with the melted butter and sprinkle each one with a generous pinch of coarse sea salt, plus a light dusting of Parmesan if using.
8. Bake for 18 to 22 minutes until the tops are deeply golden brown and the rolls sound hollow when tapped on the bottom. Transfer to a wire rack and brush lightly with a little extra melted butter for a glossy finish.
9. Serve warm with butter, corned beef, or a smoky hot cocoa for a classic Filipino merienda.

Cook’s Notes

• Use coarse flaky sea salt (like Maldon) rather than table salt on top for a delicate crunch that doesn't dissolve into the dough during baking.
• For an extra-rich flavor, substitute half the milk with evaporated milk, a common Filipino baking trick that adds subtle caramel notes.
• Do not skip the second rise; it gives the rolls their signature cloud-soft interior and prevents a dense crumb.
• Brush the rolls with butter both before and after baking so the salt adheres and the crust stays soft rather than cracking.
• Store leftover rolls in a zip-top bag at room temperature for up to 3 days and refresh in a 350°F oven for 3 minutes before serving.

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