Wool Roll Bread - With the softest, fluffiest crumb, the delicate, delicious milk bread tests the boundaries of your willpower. This recipe is a winner, simple even for beginners!
Prep Time2 hourshrs30 minutesmins
Cook Time30 minutesmins
Course: Side Dish
Keyword: Wool Roll Bread, Wool Bread
Servings: 1loaf
Calories:
Author: Natasha Minocha
Ingredients
180gms ( 3/4 cup)Milk
1.5tspYeast
300 gms ( 2 1/8 cup)All-purpose flour
30gms ( 1/8 cup)Sugar
1tsp Salt
1Egg
1tbspMilk for brushing on top
Instructions
Grease an 8" round tin and line the bottom with parchment paper.
Combine the lukewarm milk and yeast in a small bowl. Mix and keep aside for 5-10 minutes, or until the mixture is frothy.
In the bowl of your stand mixer, combine the flour, sugar, salt, and egg.
Add the milk- yeast mixture and mix to combine.
Knead the dough on medium speed for 10-11 minutes. The dough will be just a tad sticky, supple, and soft.You can knead by hand too. This would take about 12-14 minutes. Take a 5- minute break in between kneading if you need a rest. Just make sure the dough is covered with a damp kitchen towel.
Turn the dough out in a lightly greased bowl. Cover with plastic wrap and keep in a draft-free place for 45-60 minutes or until the dough doubles in size.
Turn the dough out on a very lightly floured surface.
Gently deflate the dough and pat it into an 8" circle. Cut into 5 equal-sized portions.
Shape each dough portion into a ball. Cover the dough balls with a damp kitchen towel and let them rest for 15 minutes.
Working with one dough ball at a time, roll it out into an oblong shape, roughly 16 * 6 cms.
Leave the top half of the rolled-out dough as is. Using a knife or bench scraper, make thin cuts, lengthways, on the bottom portion of the dough.
Starting from the top, the uncut dough portion, bring the sides in slightly and then roll it tightly to the bottom.
Place the roll, seam side down in your prepared pan. Repeat with the rest of the dough balls.
Cover the pan with a damp kitchen towel and place in a draft-free place for 30-45 minutes or until puffy.
While the bread is proofing, preheat your oven to 180C.
Brush the proofed bread dough with milk.
Bake in a preheated oven at 180C for 25-30 minutes or until its golden brown on top.
Cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.