Soboro Bread Recipe with Dinner Rolls | Easy Korean Bakery Style
285kcal
Ingredients
- 3 dinner rolls
- 50 g unsalted butter (room temperature)
- 40 g sugar
- 2 pinches salt
- 15 g peanut butter
- 10 g egg
- 80 g cake flour
- 10 g honey
- 2 g baking powder
Equipment
- 1 air fryer or oven
- 1 chopper (or hand mixer or whisk)
- 1 rubber spatula
- 1 fine sieve (for flour and baking powder)
- 1 Baking tray
- 1 baking paper
- 1 pastry brush (for water but optional)
Method
- In a bowl, cream together the butter and peanut butter until smooth or you can use a chopper like me or hand mixer in easier ways.
- Add sugar and salt, whisk until fluffy.
- Add the egg and honey, whisk again.
- Sift in cake flour and baking powder.
- Use a spatula to fold gently until just combined.
- Rub the dough mixture lightly with your hands to create small, bean-sized crumbles.
- Lightly brush the dinner rolls with water or dip the rolls in the water, then coat with the streusel crumbs.
- Bake at 180°C (355°F) for 15–20 minutes until golden.
- Korean bakery, Paris Baguette style soboro bread with dinner rolls
