Salted Rice Bread (Solpana)

Dissolve the yeast and sugar in warm milk and let sit for 5-10 minutes until bubbly.

Combine the rice flour and salt in a bowl. Pour in the yeast mixture and knead into a dough.

Add the softened butter and knead until smooth and uniform (about 5-7 minutes).

Cover and let rise in a warm place for 40-50 minutes.

Divide the dough into 6 portions. Roll each out into a circle, place a small piece of butter (~5 g) in the center, pinch the edges to seal, and shape into rounds or oblong buns.

Place seam-side down on a baking sheet. Let proof for another 20 minutes.

Brush the buns with an egg wash made from egg yolk and milk. Sprinkle with coarse salt.