Prepare a muffin tin by greasing it with butter.

Heat salad oil in a pan and cook salted salmon on medium heat for 5 minutes until browned on both sides. Remove skin and bones, then flake the salmon.

Mix flaked salmon, canned corn, mayonnaise, and season with salt and pepper to create the salmon mayo corn filling.

In a bowl, mix all bread dough ingredients except butter. Knead the dough on a flat surface, incorporating butter until smooth and elastic.

Cover the dough with plastic wrap and let it rise at room temperature for 30–60 minutes until doubled in size.

Punch down the dough gently to release air, then roll it into a rectangle (30x20cm). Spread the salmon mayo corn filling evenly, roll tightly, and seal the edge. Cut into 6 equal pieces.