Why you’ll love this recipe
Ingredients
The main ingredients in wool roll bread are:
All-Purpose Flour: AP flour is the main ingredient used in making the dough for wool roll bread. It gives the bread its structure and allows it to rise. Yeast: Yeast is a leavening agent that converts the sugars in the dough into carbon dioxide gas, which gets trapped in the gluten structure and causes the dough to rise. Sugar: Sugar has two functions. It adds sweetness to the dough and feeds the yeast, which helps the bread rise. Salt: Salt adds flavor to the dough and helps to regulate the yeast’s activity. Butter: Butter is added to the dough to give it richness and flavor. It also helps to tenderize the crumb and adds moisture. Milk: Milk is added to the dough to give it a softer texture.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
Substitutions
Depending on dietary restrictions or personal preferences, several substitutions exist for some of the important ingredients used in preparing wool roll bread. Here are a few examples:
Variations
While the traditional wool roll bread is made with a sweet dough and a sugar, butter, and flour coating, there are several popular variations to this recipe. Here are some examples: If you love bread recipes, then be sure to check out the following bread recipes - Vienna Bread, Zopf or Swiss Bread, Dinner or Yeast Rolls, Pita Bread, Garlic Naan Bread, Thai Roti Bread, etc.
Step-by-Step Instructions
Step 1: Make roux by whisking water and flour, then cooking and cooling. Step 2: Prepare dough by mixing milk, sugar, and yeast, then adding the cooled roux, salt, butter, and flour to form a slightly sticky dough. Step 3: Knead the dough and let it rise for an hour. Step 4: Divide the dough into 5-6 balls and let them rise again for 15-20 minutes. Step 5: Roll out each ball into an oblong shape and make lengthwise cuts on ⅔ of the dough. Step 6: Place filling on the unsliced part of the dough, then roll up to form a wool roll and repeat for remaining balls. Step 7: Place the rolls in a greased pan to form a ring, let them rise for 20-30 minutes. Step 8: Then brush the risen rolls with milk or egg wash, and bake in a preheated oven for 25-35 minutes until golden brown.
Expert Tips
The amount of flour you add may vary depending on weather conditions and the brand of flour. So always add them in parts. I would suggest starting with two cups of flour. Activate the yeast: Make sure the yeast is fresh and active before adding it to the dough. If the yeast is not active, the bread will not rise properly. To activate the yeast, mix it with warm water or milk and a small amount of sugar, and let it sit for a few minutes until it becomes foamy. Knead the dough properly: Kneading the dough is important to develop the gluten structure. Knead the dough for at least 10 minutes until it becomes smooth and elastic. Let the dough rise properly: Allow the dough to rise in a warm, draft-free place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature and humidity.
By following these expert chef tips, you can create a delicious and perfectly baked wool roll bread every time.
Storage and Make Ahead Instructions
Storage: Wool roll bread can be stored in an airtight container at room temperature for up to 2 days. To extend the shelf life, store the bread in the refrigerator for up to a week or freeze it for up to a month. To freeze, wrap the bread tightly in plastic wrap or aluminum foil, and place it in a freezer bag. To thaw, let the bread come to room temperature before reheating. Make ahead: The dough for wool roll bread can be made ahead of time and stored in the refrigerator for up to 24 hours before baking. After shaping the dough into balls, place them on a baking sheet and cover with plastic wrap. Refrigerate overnight, then remove the dough from the refrigerator and let it come to room temperature for 30 minutes before baking. This will allow the dough to rise properly and result in a fluffy, tender bread. Reheating: To reheat wool roll bread, place it in a preheated 350°F (180°C) oven for 5-10 minutes, or until heated through. Alternatively, you can microwave the bread for a few seconds to warm it up. Toppings: If you plan to use toppings such as cinnamon sugar or sesame seeds, it is best to add them just before baking. This will ensure that they stick to the bread and don’t fall off during thawing or baking.
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Recipe card
