WOOL ROLL BREAD WITH 3 FILLING OPTIONS (SWEET & SAVORY)

Wool Roll Bread is a beautiful, soft, and delicious pull-apart bread shaped into a wool roll as per name is really fun to make. This is an eggless version of wool roll bread and can be easily made vegan too.

Last year it was Dalgona coffee and this year, wool roll bread has taken the internet by storm. I really don't know who actually started it. But whoever it is,  it's a genius idea. Hats off!!

I actually saw this wool roll bread on YouTube by my most favorite Chef John and from there I got to know that he has credited Malaysian food blogger Apron who has actually made this bread viral.

My husband and I are really big fans of him and never miss a single recipe from him. When I saw this beautiful wool roll, I knew I had to make this. All the credit for my baking skills actually goes to my husband who inspired me to bake right from day one after marriage (he is an expert when it comes to cooking and baking) and who actually guided me to follow Chef John if I was seriously interested in cooking.

Coming to my take on Wool Roll Bread Recipe :

This is one of the best, easy and simple pull-apart bread that I have tried. I am not lying it may look complicated but it is one of the easiest and fun to make bread.

Depending on the filling you add you can serve this for breakfast, snack, brunch, lunch, or dinner.

I have followed the recipe from Chef john but made an eggless version.

Ingredients for Wool Roll Bread

For the Water Roux Starter
½ cup Water
¼ cup all-purpose Flour

For the Wool Roll Bread Dough
½ cup Whole milk, warmed
1 packet Active dry yeast ( 2 ¼ tsp)
2 tablespoon Sugar
¾ teaspoon Salt
2 ¾ cups All-purpose flour
2 tablespoon Butter, at room temperature

How do you make Wool Roll Bread

Make bread starter

• To make a roux, whisk water and flour in the pan so that there are no lumps and now cook it over medium heat stirring continuously until a gluey paste is formed. Switch off the flame and allow it to cool down completely.

Prepare Dough

• In a large mixing bowl, add sugar and milk. Sprinkle yeast. Cover and keep it undisturbed for 10 minutes or until yeast activates.
• Now add the cooled roux, salt, butter, and flour starting with 2 cups and mix using a wooden spatula or use a kitchen aid mixer using the dough hook attachment.
• Add flour as needed and knead to form a smooth and elastic, yet slightly sticky dough. I added around 2 ¾ cups, this depends on the weather condition and brand of flour.
• Transfer this dough into a greased bowl and let it rise for 1 hour or until doubled in size.
• Transfer the risen dough to a lightly floured surface. Divide it into 5 or 6 equal portions. Roll them into balls. Cover and let it sit for 15 to 20 minutes. This is the second rise.

Shaping Wool Roll Bread

• Grease a 10-inch springform pan or cake pan and keep it aside. I have also placed parchment paper greased with butter at bottom of the pan.
• Take one ball at a time, roll into oblong shape 4 or 5 inches wide and 8 or 9 inches long.
• Using a knife or pizza cutter or bench scraper, make a lot of length-wise cuts about ⅛ inch apart starting ⅓ way from one end all the way to the opposite end of the dough.
• In the end, you will have ⅔ of the dough ball sliced and ⅓rd not. Check out the pictures and the video.
• Place the filling of your choice on the unsliced part of the dough (filling options given below). Now roll it up tucking the sides as you go till the filling is covered.
• Slowly roll up to form wool roll finishing with seam side bottom.
• Repeat this for the remaining rolls.
• Place these rolls carefully inside the greased pan to form a ring.
• Cover this with a kitchen towel or plastic wrap and let this double in size for 20 to 30 minutes.

Baking wool roll bread

• Preheat the oven to 350 degrees F.
• Brush the bread surface with milk, egg wash, cream, or butter (anything you prefer).
• Bake for 25 to 35 minutes or until golden brown on top. Let this cool for 10 minutes.
• Remove from the pan and let it cool completely on a wire rack.

Filling options for wool roll bread (I filled 2 rolls with honey sriracha paneer (tofu), 2 rolls with a honey almond shmear, and 1 with fruit jam)

Honey Sriracha Tofu or Paneer

½ cup Tofu or Paneer cubed
1 tablespoon Oil
¼ cup onion, finely chopped
2 garlic cloves, finely chopped
½ inch Ginger, grated
½ tablespoon Soy sauce
1 tablespoon Chili Sauce
1 tablespoon Honey
Salt to taste

Heat oil in a pan. Add onion and garlic cloves and saute till the onions become translucent. Add ginger, soy sauce, chili sauce, honey, salt to taste and cook for 2 minutes. Add the tofu or paneer, toss till combined, and cook for another 2 to 3 minutes.

For more detailed instructions you can also check my HONEY CHILI POTATOES RECIPE. 

Use this for filling as needed. Vary all the ingredients to taste.

Honey Almond Smear

3 tablespoon Cream cheese
1 tablespoon Honey
1 tablespoon Finely chopped Almonds

In a bowl, add all the ingredients and mix until combined. Use as needed.

Fruit jam or Compote

1 tablespoon jam or compote of your choice

This was the best mistake that happened in my kitchen 🙂 🙁  What you see in the picture is the jam that oozed out while baking as I added too much. Jam filling tastes really good and I must say one of the best fillings for this bread. But add no more than 1 tablespoon for each roll. I have used jam that is meant for spreading on toast as baking jam was not available in my pantry. If baking jam is available where you stay, do add that and you don't have to worry about jam melting in a hot oven while baking.

Tips:

• While making dough feel free to add one egg if you are non-vegan. In this case, adjust the amount of flour you are going to add.
• Also, the amount of flour you add may vary depending on weather condition and the brand of flour. So always add them in parts. I would suggest starting with two cups of flour.
• You can fill all 5 rolls with one filling. Just vary the ingredient amounts as needed.

Some other filling options for wool roll bread that I am planning to try 

• Nutella or Hazelnut spread
• Chocolate Chips or chocolate chunks
• Dry fruits and nuts  (dates, cashews, almonds, pistachios, cranberries, raisins)
• Custard Filling
• Spicy Potato or Samosa or Puff filling
  
• Garlic cheese
• BBQ Pork or Jackfruit 

Let me pause here.. Even though I have a couple of interesting ideas that I am going to make other than the ones given, I am not going to share here now. I will keep it a surprise.. tadaaa... Stay tuned!

Can I make vegan wool roll bread?

You can easily make wool roll bread vegan by substituting butter with vegan butter, milk with any non-dairy milk (coconut, almond, soy, or cashew).

How to store wool roll bread?

Because you are adding filling to the bread, I would say the freshly baked ones taste the best. But if there are any leftovers, keep them in an airtight container for not more than 2 days and refrigerator for up to 4 days.

Check out the video below. Thanks 

Detailed Printable Recipe for Wool Roll Bread with 3 Different Filling Options (Sweet & Savory)

Eggless Wool Roll Bread With 3 Filling Options (Sweet & Savory)

Kushi

Wool Roll Bread is a beautiful, soft, and delicious pull-apart bread shaped into a wool roll as per name is really fun to make. This is an eggless version of wool roll bread and can be easily made vegan too.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 30 mins

Resting Time 2 hrs 30 mins

Total Time 3 hrs 30 mins

Course Breakfast, Brunch, Dinner, Lunch, Snack

Cuisine American, Malaysian

Servings 5 servings

Calories 484 kcal

Ingredients

  

1x2x3x

For the Water Roux Starter

• ▢ ½ cup Water
• ▢ ¼ cup All purpose flour

For the Wool Roll Bread Dough

• ▢ ½ cup Whole milk , warmed (use non-dairy milk for vegan version)
• ▢ 1 packet Active dry yeast (2.25 tsp)
• ▢ 2 tablespoon Sugar
• ▢ ¾ teaspoon Salt
• ▢ 2 ¾ cups All purpose flour
• ▢ 2 tablespoon Butter , at room temperature (use vegan butter for vegan version)

Filling Options For Wool Roll Bread (I Filled 2 Rolls With Honey Sriracha Paneer (Tofu), 2 Rolls With Honey Almond Smear And 1 With Fruit Jam)

Filling 1 - Honey Sriracha Tofu Or Paneer

• ▢ ½ cup Tofu or Paneer, cubed
• ▢ 1 tablespoon Oil
• ▢ ¼ cup Onion , finely chopped
• ▢ 2 cloves Garlic , finely chopped
• ▢ ½ inch Ginger , grated
• ▢ ½ tablespoon Soy sauce
• ▢ 1 tablespoon Chili Sauce or Sriracha
• ▢ 1 tablespoon Honey
• ▢ Salt to taste

Filling 2 - Honey Almond Smear

• ▢ 3 tablespoon Cream cheese
• ▢ 1 tablespoon Honey
• ▢ 1 tablespoon Almonds , finely chopped

Filling 3 - Fruit Jam Or Compote

• ▢ 1 tablespoon  Jam or Compote of your choice

Instructions

 

Make Roux

• To make a roux, whisk water and flour in the pan so that there are no lumps and now cook it over medium heat stirring continuously until a gluey paste is formed. Switch off the flame and allow it to cool down completely.
  ½ cup Water, ¼ cup All purpose flour

Prepare Dough

• In a large mixing bowl, add sugar and milk. Sprinkle yeast. Cover and keep it undisturbed for 10 minutes or until yeast activates.
  ½ cup Whole milk, 1 packet Active dry yeast, 2 tablespoon Sugar
• Now add the cooled roux (from above), salt, butter, and flour starting with 2 cups and mix using a wooden spatula (or your hand) or use a kitchen aid mixer using the dough hook attachment.
  ¾ teaspoon Salt, 2 ¾ cups All purpose flour, 2 tablespoon Butter
• Add flour as needed and knead to form a smooth and elastic, yet slightly sticky dough. I added around 2 ¾ cups, this depends on the weather condition and brand of flour.
• Transfer this dough into a greased bowl and let it rise for 1 hour or until doubled in size.
• Transfer the risen dough to a lightly floured surface. Divide it into 5 or 6 equal portions. Roll them into balls. Cover and let it sit for 15 to 20 minutes. This is the second rise.

Shaping Wool Roll Bread

• Grease a 10-inch springform pan or cake pan and keep it aside. I have also placed parchment paper greased with butter at bottom of the pan.
• Take one ball at a time, roll into oblong shape 4 or 5 inches wide and 8 or 9 inches long.
  
• Using a knife or pizza cutter or bench scraper, make a lot of length-wise cuts about ⅛ inch apart starting ⅓ way from one end all the way to the opposite end of the dough.
• In the end, you will have ⅔ of the dough ball sliced and ⅓rd not. (Check out the video for wool roll bread)
• Place the filling of your choice on the unsliced part of the dough (filling options given below). Now roll it up tucking the sides as you go till the filling is covered.
• Slowly roll up to form wool roll finishing with seam side bottom.
• Repeat this for the remaining rolls.
• Place these rolls carefully inside the greased pan to form a ring.
• Cover this with a kitchen towel or plastic wrap and let this double in size for 20 to 30 minutes. This is the third and final rise.

Baking Wool Roll Bread

• Preheat the oven to 350 degrees F.
• Brush the bread surface with milk, egg wash, cream, or butter (optional, use anything you prefer). Bake for 25 to 35 minutes or until golden brown on top. Remove pan from oven and let this cool for 10 minutes.
• Remove the wool roll bread from the pan and let it cool completely on a wire rack.

Honey Sriracha Tofu Or Paneer

• Heat oil in a pan. Add onion and garlic cloves and saute till the onions become translucent. Add ginger, soy sauce, chili sauce, honey, salt to taste and cook for 2 minutes. Add the tofu or paneer, toss till combined, and cook for another 2 to 3 minutes.

  Use this for filling as needed. Vary all the ingredients to taste.
  1 tablespoon Oil, ¼ cup Onion, 2 cloves Garlic, ½ inch Ginger, ½ tablespoon Soy sauce, 1 tablespoon Chili Sauce, 1 tablespoon Honey, Salt, ½ cup Tofu

Honey Almond Smear

• In a bowl, add all the ingredients (mentioned under Filling 2 - Honey Almond Smear) and mix until combined. Use as needed.
  3 tablespoon Cream cheese, 1 tablespoon Honey, 1 tablespoon Almonds

Fruit Jam or Compote

• This was the best mistake that happened in my kitchen. What you see in the picture is the jam that has oozed out while baking as I added too much. Jam filling tastes really good and I must say it is one of the best filling choice for this bread. But add no more than 1 tablespoon for each roll. I have used jam that is meant for spreading on toast as baking jam was not available in my pantry. If baking jam is available where you stay, do add that and you don’t have to worry about the jam melting in a hot oven while baking.
  1 tablespoon  Jam

Notes

• While making dough feel free to add one egg if you are non-vegan. In this case, adjust the amount of flour you are going to add.
• Also, the amount of flour you add may vary depending on weather condition and the brand of flour. So always add them in parts. I would suggest starting with two cups of flour.
• You can fill all 5 rolls with one filling. Just vary the ingredient amounts as needed.

Nutrition

Calories: 484kcalCarbohydrates: 77gProtein: 13gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 24mgSodium: 801mgPotassium: 200mgFiber: 3gSugar: 16gVitamin A: 319IUVitamin C: 2mgCalcium: 95mgIron: 4mg

Tried this recipe?Let us know how it was!

If you like this wool roll bread recipe,

Don't miss to check out Vienna bread that garnered more than a million page views, other delicious bread and flatbread recipes on this blog.

Vienna Bread	Zopf or Swiss Bread
Pita Bread	Garlic Naan Bread
Thai Roti Bread	Dinner or Yeast Rolls

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