Salt Wool Roll Bread

Wool Roll Bread


This Wool Roll Bread,which is popular for its cute appearance like a ball of yarn. It’s wrapped in plenty of salted butter and baked, making it deliciously addictive. Please give it a try!


  • High gluten flour130g
  • Sugar 13g
  • Salt 2g
  • Instant dry yeast 2g
  • Milk 55g
  • Water 40g
  • Unsalted butter 13g
  • Salted butter 36g
  • Teriyaki milk appropriate amount
  • Sea salt (salt with slightly large grains like salt flakes) appropriate amount


  1. Place the bread dough ingredients except butter in your home bakery or kneading machine and turn it on. After 10 minutes, add the unsalted butter and knead for another 10 minutes.
  2. Once the dough is kneaded, put it in a bowl, loosely cover it with plastic wrap, and let it rise for the first time in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size.
  3. After the first fermentation, divide the dough into 6 parts, remove the gas, re-roll, and let the dough rest for about 15 minutes.We recommend rolling it into an oval shape so that it will be easier to stretch during the next shaping process.
  4. Roll out the dough to about 5cm wide and 15cm tall using a rolling pin. Once rolled out, make 10 cuts with a pizza cutter.
  5. Fold in frozen salted butter in each dough.
  6. Wrap the salted butter around it and press it down by pinching both sides.
  7. Starting from the first roll, roll the dough into a ball.
  8. When rolled, it will spread out horizontally, so when filling it into a mold, pinch it tightly from both sides to shrink it.
  9. Place the formed dough into a greased muffin mold and let it rise for a second time in an oven or fermenter set at 35 ℃ until it becomes a little larger.
  10. When the preheating time comes, move it to a warm place in the room and continue the second fermentation . After transferring, cover with a sheet of plastic bag to prevent it from drying out.
  11. Once it gets a little bigger, brush it with milk and top with sea salt.
  12. Preheat the oven at 210℃, then lower the temperature to 200℃ and bake for about 10 minutes. Once baked, remove from the mold and place on a cake cooler to cool.