Bake a soft, ring-shaped wool roll bread with Japanese bread flour. Thin strips cut into each piece of dough create the distinctive wool-like pattern as the bread rises and bakes.
This recipe uses instant yeast and does not require a sourdough starter.
Ingredients
- 300g Mamami Natural Wave Japanese Bread Flour
- 30g sugar
- 5g salt
- 3g instant dry yeast
- 1 egg
- 155g milk
- 25g unsalted butter, softened
- A little extra milk, for brushing
- A little butter, for greasing the bowl and baking tin
Method
1. Make the dough
Place the flour, sugar, salt, instant yeast, egg and milk in the bowl of a stand mixer fitted with a dough hook. Knead until the ingredients come together into a dough.
Add the softened butter and continue kneading until the dough becomes smooth and elastic.
2. Let it rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover and leave in a warm place for approximately 60 minutes, or until doubled in size.
3. Divide and rest
Gently press down the dough to release the air. Divide it into five equal pieces and shape each into a ball. Cover and rest for 15 minutes.
4. Shape the wool rolls
Roll one dough ball into an oval. Using a dough scraper, cut one half of the oval into thin parallel strips, leaving the other half intact.
Starting from the intact end, roll the dough towards the strips so they wrap around the outside.
Repeat with the remaining four pieces. Arrange the rolls, seam-side down, in a ring inside a lightly greased round baking tin.
5. Proof again
Cover and leave at room temperature for approximately 60 minutes, or until doubled in size. Use the dough’s appearance as your guide; rising time varies with room temperature.
6. Bake
Preheat the oven to approximately 170°C / 340°F.
Gently brush the tops with a little milk. Bake for 18–20 minutes, checking that the bread is golden and baked through before removing it.
Allow the bread to cool on a rack before pulling the rolls apart.
Allergen information
Contains wheat, gluten, egg and milk.
