Best 2 Wool Roll Bread Recipes

**Wool Roll Bread: A Culinary Delight with Variations to Suit Every Taste**

Indulge in the delightful world of wool roll bread, a culinary creation that captivates taste buds with its soft, fluffy texture and versatility. This article presents a collection of wool roll bread recipes that cater to diverse preferences, from the classic plain bread to unique variations infused with flavors and textures that tantalize the senses.

**1. Classic Wool Roll Bread:**
Experience the timeless simplicity of the classic wool roll bread, a staple in many households. This recipe provides step-by-step instructions to achieve the perfect balance of soft crumb and golden crust, making it an ideal accompaniment to your favorite spreads, soups, or stews.

**2. Herb-Infused Wool Roll Bread:**
Elevate your bread game with the herb-infused wool roll bread, a burst of aromatic flavors in every bite. Fresh herbs like thyme, rosemary, and oregano are skillfully incorporated into the dough, creating a savory bread that complements grilled meats, salads, and hearty dips.

**3. Chocolate Swirl Wool Roll Bread:**
Satisfy your sweet cravings with the chocolate swirl wool roll bread, a delectable treat that combines the comfort of bread with the indulgence of chocolate. Layers of rich chocolate ganache are swirled into the fluffy bread dough, resulting in a mesmerizing visual and a symphony of flavors that will leave you wanting more.

**4. Cheese-Filled Wool Roll Bread:**
For cheese enthusiasts, the cheese-filled wool roll bread is an absolute delight. Generously filled with a blend of melted cheeses, this bread offers a gooey, stretchy center that pairs wonderfully with a crispy crust. Enjoy it as a flavorful snack or as an accompaniment to your favorite soups and salads.

**5. Whole Wheat Wool Roll Bread:**
Health-conscious bakers will appreciate the whole wheat wool roll bread, a nutritious twist on the classic recipe. Made with whole wheat flour, this bread is packed with fiber and essential nutrients, providing a wholesome and satisfying bread experience that won't compromise on taste.

Here are our top 2 tried and tested recipes!

WOOL ROLL BREAD

Wool Roll Bread image

I've spun quite a few yarns but one thing I've never done is make a bread that looks like a bunch of rolls of wool yarn. If this looks like it's going to be super hard and complicated, that's good-that's exactly what we want people to think. It'll be our little secret how simple and easy this technique is. Although it's great with a dark chocolate filling, this is really a technique recipe and video-this will work with just about any filling you can think of, like dried fruit, jams, custard, or go savory with cheese, meats, etc.

Provided by Chef John

Time 3h55m

Yield 10

Number Of Ingredients 11

Ingredients

½ cup water
¼ cup all-purpose flour
½ cup whole milk, warmed
2 teaspoons active dry yeast
3 tablespoons white sugar
¾ teaspoon kosher salt
1 large egg, beaten
2 ½ cups all-purpose flour
2 tablespoons unsalted butter, at room temperature
½ cup dark chocolate chunks
2 tablespoons whole milk

Steps:

To make "water roux," whisk together water and flour in a small saucepan and cook, stirring, over medium heat until a very hot, gluey paste is formed. Mixture should reach at least 150 degrees F (65 degrees C). Remove from heat and let cool completely.
While roux cools, pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let bloom for 10 minutes.
Add the cooled starter, sugar, salt, beaten egg, flour, and butter to the yeast mixture. Using the dough hook, knead on low speed until a smooth, elastic, slightly sticky dough forms, about 10 minutes.
Shape dough into a ball and transfer to a buttered bowl; let rise until doubled in size, 60 to 90 minutes.
Transfer dough to work surface and press into a round disk. Use a bench scraper to cut dough like a pie, into 5 equal wedges. Form each portion into a ball of dough. Cover loosely with plastic wrap and let rest for 15 minutes.
Generously butter a 10-inch springform pan, or 10-inch round cake pan. Cut a round piece of parchment paper to fit the bottom, place into the pan, and butter that as well. Set aside.
Take one ball of dough and roll out on a lightly floured surface into an oblong shape, about 5 inches wide by 9 inches long. Take your bench scraper and make lots of lengthwise cuts, about 1/8 inch apart, starting 1/3 of the way from one of the ends, slicing all the way through the dough to the opposite end, forming many equal-sized strands of dough. When done, two-thirds of the dough will be sliced, and one-third will not be.
Roll the unsliced part of the dough to flatten to 1/8-inch thickness. Place a rounded tablespoon of chocolate chunks (or the filling of your choice) in the center of the unsliced dough, and roll it up, tucking in the sides as you go, until the chocolate is covered, and you've reached the beginning of the cuts.
Slowly roll up to form a "wool roll," being careful not to crush the sliced edges of the dough strands, finishing with the seam on the bottom. Transfer to the prepared pan, and place on the bottom, just barely touching the edge of the pan. Repeat four more times. Place the rolls around the inside of the pan to form a ring.
Cover with plastic wrap and let dough double in size, 45 to 60 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Brush the bread's surface lightly with remaining milk.
Bake in the center of the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes. Remove from the pan and allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 36.7 g, Cholesterol 26.2 mg, Fat 6.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 3.6 g, Sodium 159.8 mg, Sugar 9.7 g

CHOCOLATE CINNAMON ROLL WOOL BREAD

Chocolate Cinnamon Roll Wool Bread image

Wool bread is made with a yeasted dough that's sliced, tightly rolled then stacked in a round baking dish; once the dough proofs and bakes, the bread resembles a roll of wool or thick yarn. While its popularity has continued to grow on social media, wool bread was first introduced by a YouTube video created by the Malaysian food blog "Apron." By taking inspiration from the original method of rolling and shaping, as well as adding our own cinnamon-sugar filling and combination of two flavors of dough, the result is a beautifully swirled wool bread that's as impressive as it is tasty. Serve with a smear of homemade cream cheese icing for a stunning sweet treat.

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 2/3 cups bread flour
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted, plus more for greasing the bowls
2 large egg yolks
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon bread flour, plus more for dusting
3 tablespoons unsalted butter, softened, plus more for the springform pan
1 large egg, beaten
2 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes.
Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside.
Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef's knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature.
For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.

Tips:

Activate the Yeast: Before starting, check that your yeast is active. If using active dry yeast, dissolve it in lukewarm water with a pinch of sugar and let it sit for 5-10 minutes until it becomes foamy.
Use Quality Ingredients: The quality of your ingredients will greatly impact the final product. Use high-quality bread flour, butter, and fresh milk for the best results.
Work the Dough Properly: Knead the dough until it becomes smooth and elastic. This will help develop the gluten and give the bread its chewy texture.
Proof the Dough: Allow the dough to rise in a warm place until it doubles in size. This will give the yeast time to work and produce carbon dioxide, which will create air pockets in the bread.
Shape the Dough: When shaping the dough, handle it gently to avoid deflating it. Use a sharp knife or dough scraper to cut the dough into even pieces.
Bake at the Right Temperature: Preheat your oven to the correct temperature before baking the bread. The ideal temperature for wool roll bread is 375°F (190°C).
Check for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done baking.
Let the Bread Cool: Allow the bread to cool slightly before slicing and serving. This will help prevent it from crumbling.

Conclusion:

Wool roll bread, with its distinctive spiral shape and soft, fluffy texture, is a delightful treat that can be enjoyed on its own or with a variety of fillings and toppings. By following the tips and instructions provided in this article, you can easily create this delicious bread at home, impressing your friends and family with your baking skills. Experiment with different flavors and fillings to find your favorite combination, and enjoy this versatile bread for breakfast, lunch, dinner, or as a snack. Happy baking!