Easy and Popular Wool Roll Bread with 3 Fillings (Sweet & Savory, Eggless)
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.
Servings: 5 servings
Calories: 484kcal
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.
Nutrition
Calories: 484kcal | Carbohydrates: 77g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 801mg | Potassium: 200mg | Fiber: 3g | Sugar: 16g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4mg