Decided to try my hand at the internet sensation—Wool Roll Bread. Fun to make, this pull-apart bread is soft and fluffy and can be custom-filled—I added lemon curd, Nutella and jam to mine.
The NAME seems a bit strange but supposedly came about because someone thought the baked round resembled pouffy skeins of sheep wool!
I made a few adaptations to the recipe at Fab Food Flavor blog.
Wool Roll Bread Makes one 8” round with 5 sections
1 teaspoon active dry yeast
1/3 cup milk, warm
2 1/8 cup+ bread flour (high protein flour)
1 teaspoon salt
2 1/2 tablespoons granulated sugar
1/2 cup heavy cream
1 large egg, at room temperature
Melted butter to grease pan
Milk or cream to brush on top of dough
Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.
Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section
Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section
- Add yeast to milk, stir and let it bloom for 5 minute.
- In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture.
- Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
- Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
- Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
- When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter.
- Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
- Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough.
- Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
- Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides. - Then pull end edge over; press and seal to enclose filling.
- Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
- Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit.
- Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
- When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
- Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan.
Recipe without photos . . . Wool Roll Bread Makes one 8” round with 5 sections
1 teaspoon active dry yeast
1/3 cup milk, warm
2 1/8 cup+ bread flour (high protein flour)
1 teaspoon salt
2 1/2 tablespoons granulated sugar
1/2 cup heavy cream
1 large egg, at room temperature
Melted butter to grease pan
Milk or cream to brush on top of dough
Fillings: Possibility are endless but just make sure the filling is not too wet and not too lupy.
Ideas for Savory filling: Shredded cheese, cream cheese, spicy cooked minced meat, chopped up ham, bacon bits – add about 2 teaspoons per section
Ideas for Sweet filling: Lemon curd Cinnamon sugar, Nutella spread, jams, cinnamon sugar, raisins or craisins, finely chopped nuts, chocolate chips, coconut flakes, dried fruit mix,– add about 2 teaspoons per section
- Add yeast to milk, stir and let it bloom for 5 minute.
- In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture.
- Use the dough hook attachment to combine the ingredients until dough ball is formed, about 2 to 3 minutes. Knead for another 6 to 8 minute until it is smooth; if dough becomes sticky add just 1 tablespoon of additional flour at a time as too much flour will make a dry dough.
- Shape dough into a ball, place in lightly greased bowl, cover and let it rest in warm spot for about 60 minutes, or until the dough looks pouffy and has doubled in size.
- Tip dough onto lightly floured work surface. Deflate the dough slightly. Divide into 5 equal pieces (mine weighed about 4 1/4 oz. each). Form dough pieces into balls. Cover and let them rest for 15 minutes.
- When waiting assembly the fillings and prepare the pan—brush melted butter generously all over the inside bottom and sides of the pan. Line pan with parchment paper and brush with butter.
- Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
- Very lightly score a line across the middle of the oval, as if you are dividing it in half—this will be a guide when you cut the top part of the dough.
- Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
- Spoon filling onto the uncut part of the dough (position filling about an a 1/4 to 1/2” from end and sides; then fold in sides. Note: When using lemon curd, I used a heaping teaspoon and spread it over the top section, leaving margins on all sides.
- Then pull end edge over; press and seal to enclose filling.
- Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
- Place the rolled up piece onto the prepared round pan with the seam side down. Repeat with the other 4 pieces of dough, moving sections around so they all fit.
- Cover the shaped dough with plastic cling wrap and let it rest for about 60 minutes until it has risen and looks pouffy. Preheat oven to 350°F (177°C)
- When ready, brush the top of bread with cream (or milk). Bake in preheated oven for 20 minutes or until the tops are golden brown.
- Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan.
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