Wool Roll Bread - the internet sensation!

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

1. Add yeast to milk, stir and let it bloom for 5 minute.
   
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. 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.
   
4. 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.
   
5. 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.
6. 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. 
   
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. 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. 
   
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
   
10. 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.
    

11. Then pull end edge over; press and seal to enclose filling.
    
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
    
    
    
13. 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. 
    
    
    
    
14. 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)
15. 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.
    
16. 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

1. Add yeast to milk, stir and let it bloom for 5 minute.
2. In stand mixing bowl, whisk together the flour, salt and sugar until well combined. Add in the cream, egg and yeast mixture. 
3. 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.
4. 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.
5. 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.
6. 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. 
7. Take one of the dough balls, and roll out into a long oval approximately 10" long by 5" wide.
8. 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. 
9. Using a very sharp knife or your bench scraper, cut long thin lines from middle to one end of the dough piece.
10. 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.
11. Then pull end edge over; press and seal to enclose filling.
12. Continue to tightly roll the filled ection over cut strips; pinch a seal ends.
13. 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. 
14. 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)
15. 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.
16. Remove pan from heat. Let it cool in pan for 10 minutes before inverting and popping out of pan. 

Fig Jam Bars - my version of commercial Fig Bars

A fancy jar of fig-walnut jam, a Christmas gift from a niece and nephew, was the inspiration for this recipe—my homemade version of commercial Fig Bars. Barry loves these but if you are not a fig fan, I think raspberry jar would be delightful. Of course pecans could be subsisted for the walnuts or nuts could be omitted altogether.

Fig Jam Bars       Makes an 8x8-inch pan

1 cup all-purpose flour

1/2 cup chopped walnuts

1 cup rolled old-fashioned oats 

1/2 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick butter, softened

2 cups fig jam

1. Preheat oven to 350°. Line a 8x8 pan with parchment paper, leaving a 2-inch overhang on the sides; set aside.
2. In a mixing bowl, whisk together flour, walnuts, oats, sugar, cinnamon and salt.
3. Use a fork or your fingers to work in the softened butter; mixture should eventually appear as small crumbs.
   
   
   
   
4. Transfer two-thirds of mixture to prepared pan and press it down, covering the entire bottom of the pan.
   
5. Bake for 25 to 30 minutes, or until crust is light brown.
   
6. Remove from oven and spread the fig jam across the top.
   
7. Sprinkle the reserved oat mixture evenly over the jam.
   
8. Bake for 35 to 40 minutes, or until golden brown.
   
9. Cool completely in the pan.
10. Remove and cut into bars.

Recipe without photos . . .

Fig Jam Bars       Makes an 8x8-inch pan

1 cup all-purpose flour

1/2 cup chopped walnuts

1 cup rolled old-fashioned oats 

1/2 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 stick butter, softened

2 cups fig jam

1. Preheat oven to 350°.Line a 8x8 pan with parchment paper, leaving a 2-inch overhang on the sides; set aside.
2. In a mixing bowl, whisk together flour, walnuts, oats, sugar, cinnamon and salt.
3. Use a fork or your fingers to work in the softened butter; mixture should eventually appear as small crumbs.
4. Transfer two-thirds of mixture to prepared pan and press it down, covering the entire bottom of the pan.
5. Bake for 25 to 30 minutes, or until crust is light brown.
6. Remove from oven and spread the fig jam across the top.
7. Sprinkle the reserved oat mixture evenly over the jam.
8. Bake for 35 to 40 minutes, or until golden brown.
9. Cool completely in the pan.
10. Remove and cut into bars.

Kolache Cookies -- reminiscent of a Kolache bun

Kolache Cookies filled with Red Raspberry Jam 

This is a yeast-based cookie recipe reminiscent of  Kolache buns. Years ago I saw Martha Stewart make Kolache Cookies on her TV show and I was intrigued. They were so good that I ended up making them for Kirby House catered events and so included the recipe in The Kirby House Cookbook. Since then I’ve made just a few adjustments in the recipe so this is the latest version.

Kolache Cookies    Makes about 4 1/2 dozen (1-inch) cookies

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope) 

1/4 cup sour cream, room temperature 

2 large eggs 

2 cups  all-purpose flour, plus more for dusting 

1/4 cup granulated sugar 

1 teaspoon kosher salt 

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 

About 6 tablespoons fruit jam, jelly or preserves

Glaze 

1 cup powdered sugar, sifted 

2 tablespoons unsalted butter, melted 

2 to 3 tablespoons whole milk 

1. Cookies: In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth. Set aside.

   

   Above: Yeast and sour cream combined.
   Below: Eggs whisked into yeast mixture.

   
   
   
2. Add butter and flour to a medium mixing bowl and use electric mixer to cut the butter into flour until it resembles coarse meal (or use a pastry blender instead of mixter)
   
   
   
   
3. Stir in yeast mixture until dough comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
   
4. Preheat oven to 400°.
5. On a lightly floured surface, roll out dough 1/4-inch thick. (Note: I worked with just half of the dough at a time.) Using a 1 to 1 1/2-inch round cutter, cut out rounds. Reroll any uncut dough and continue to cut out rounds.
   
6. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
   
7. Cover with a clean kitchen towel or plastic wrap. Let set for 15 minutes.
8. Make a thumbprint in center of each cookie.
9. Fill each thumbprint with a dollop of jam, jelly or preserves.
   
10. Bake until edges are golden, 12 to 15 minutes.
    
11. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
12. Glaze: In a medium bowl, whisk together powdered sugar and butter.
13. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. 
    
14. Using a spoon, drizzle glaze over cookies. (Note: I placed a sheet of waxed paper under cooling rack to catch the drips.)  Let stand until set, about 1 hour.
    
15. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.

Recipe without photos . . .

Kolache Cookies    Makes about 4 1/2 dozen (1-inch) cookies

2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope) 

1/4 cup sour cream, room temperature 

2 large eggs 

2 cups all-purpose flour, plus more for dusting 

1/4 cup granulated sugar 

1 teaspoon kosher salt 

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces 

About 6 tablespoons fruit jam, jelly or preserves

Glaze 

1 cup powdered sugar, sifted 

2 tablespoons unsalted butter, melted 

2 to 3 tablespoons whole milk 

1. Cookies: In a small bowl, stir together yeast and sour cream. Let stand until yeast dissolves, about 10 minutes. Whisk in eggs until smooth. Set aside.
2. Add butter and flour to a medium mixing bowl and use electric mixer to cut the butter into flour until it resembles coarse meal (or use a pastry blender instead of mixter)
3. Stir in yeast mixture until dough comes together. Wrap dough in plastic and flatten into a square. Refrigerate at least 30 minutes.
4. Preheat oven to 400°.
5. On a lightly floured surface, roll out dough 1/4-inch thick. (Note: I worked with just half of the dough at a time.) Using a 1 to 1 1/2-inch round cutter, cut out rounds. Reroll any uncut dough and continue to cut out rounds.
6. Transfer to two parchment-lined baking sheets, spaced about 1 1/2 inches apart.
7. Cover with a clean kitchen towel or plastic wrap. Let set for 15 minutes.
8. Make a thumbprint in center of each cookie.
9. Fill each thumbprint with a dollop of jam, jelly or preserves.
10. Bake until edges are golden, 12 to 15 minutes.
11. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
12. Glaze: In a medium bowl, whisk together powdered sugar and butter.
13. While whisking, drizzle in milk, a little at a time, until glaze has a runny consistency. 
14. Using a spoon, drizzle glaze over cookies. (Note: I placed a sheet of waxed paper under cooling rack to catch the drips.) Let stand until set, about 1 hour.
15. Glazed cookies can be stored in an airtight container at room temperature up to 2 days.