Indulge in the unique and irresistible taste of Wool Roll Bread - a sweet Taiwanese delicacy that looks like a ball of wool! Get creative and fill it with your favorite sweet or savory treats. This eggless recipe features a soft, fluffy interior, mouth-watering filling, and a crispy, golden crust that will leave you craving for more.
Why you'll love this recipe
- Unique and beautiful-looking bread: The surface of the bread resembles wool, which is where it gets its name from, and this makes it visually appealing and fun to eat.
- Taste and Texture: Wool roll bread is a sweet bread that can be flavored with different ingredients, such as chocolate, cheese, or matcha. As shown in the recipe below, you can also make this into savory bread. This allows for a variety of flavor options to suit different preferences.
- Comforting food: The soft and fluffy interior of the wool roll bread, makes it a satisfying and comforting food. It can be eaten on its own as a snack or paired with tea or coffee for an indulgent treat.
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:
- Sugar: Honey, agave syrup, or maple syrup can be used as a substitute for sugar.
- Butter: For a dairy-free option, Coconut oil or vegetable oil can be used as a substitute for butter. However, the flavor and texture of the bread may be slightly different.
- Milk: Non-dairy milk, such as almond milk, soy milk, or oat milk, can be used as a substitute for milk.
- Egg: Adding an egg makes the wool roll bread richer and stabilizes the structure of the bread.
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:
- Savory Wool Roll Bread: A savory dough can be used to make wool roll bread instead of sweet dough. This can be flavored with herbs, garlic, cheese, or vegetables.
- Matcha Wool Roll Bread: Matcha powder can be added to the dough and/or the coating mixture to give the bread a green tea flavor and color.
- Chocolate Wool Roll Bread: Cocoa powder or melted chocolate can be added to the dough and/or the coating mixture to flavor the bread.
- Red Bean Wool Roll Bread, Fruit-filled Wool Roll Bread, and Nut-filled Wool Roll Bread are some other flavoring options to explore.
- Filling options include - 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, cheese, BBQ Pork or Jackfruit, etc.
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.
Recipe FAQs
Yes, you can use whole wheat flour instead of all purpose flour, but keep in mind that the texture and flavor of the bread will be different.
Yes, you can use a bread machine to make the dough for wool roll bread, but you will need to shape the dough by hand before baking.
Yes, you can add fillings such as raisins, nuts, custard, chocolate chips, nutella, cheese, fruit jam/compote, spicy potatoes (samosa filling), caremalized onions and sauteed vegetables (puff filling), spiced paneer, etc., before shaping the dough into wool rolls/balls.
You can top the bread with cinnamon sugar, sesame seeds, sliced nuts, salt flakes, etc. After the wool roll bread is baked and cooled you can drizzle with vanilla glaze, chocolate ganache, honey/maple butter, herbed butter, etc.
Yes, you can adjust the size of the wool roll bread to your liking. Just keep in mind that the baking time may need to be adjusted accordingly.
More Pull-apart Breads to Love
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Recipe card
Easy and Popular Wool Roll Bread with 3 Fillings (Sweet & Savory, Eggless)
Ingredients
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
Video
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.
- 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.
- You can fill all 5 rolls with one filling. Just vary the ingredient amounts as needed.
Heidi
This looks sooo good! Will have to try!
Uma Srinivas
Love the recipe and vegan option to make this roll of bread. definitely going to try this on summer break!
Jen
This bread recipe looks so cool! I can't wait to try it and get experimental with the fillings. Thanks so much for sharing!
Amy Casey
What a beautiful loaf of bread! I loved that you included the 3 filling options. I made mine with the jam ~ so so so good!
Natalie
This looks quite delicious. I love all three fillings. Gosh, I'm drooling all over the pictures. Can't wait to make this for my family.