pound wool roll bread

Pound Wool Roll Bread


If you’re looking for a recipe that is both tasty and instagrammable, this will be the one that I highly recommend


  • 260 g (2 cups) all purpose flour
  • 30 g (2½ tbsp) granulated sugar
  • 3 g (½ tsp) table salt
  • 3 g (1 tsp) instant yeast
  • 1 large egg
  • 120 g (½ cup) warm milk
  • 28 g (2 tbsp) unsalted butter room temperature


  1. Combine flour, sugar, salt, and yeast in a large bowl. Add egg and warm milk. Mix until it becomes a dough.
  2. Transfer the dough onto a work surface. Lightly flour if you find the dough too sticky to handle. Knead for 2 minutes.
  3. Wrap and knead the softened butter into the dough until fully incorporated. It will be messy at first but as long as we keep kneading, the dough will become less greasy and easier to handle. Knead for 10 minutes or until it becomes smooth, elastic, and not sticky.
  4. Shape into a dough ball. Grease it with some vegetable oil in a large bowl. Cover the bowl and place it in a warm area until the dough is doubled in size (about 1 hour).
  5. Grease a loaf pan with butter or non-stick cooking spray. Line the bottom with parchment paper.
  6. Punch down the dough to release the air inside, then transfer onto a work surface.
  7. Using a rolling pin, roll out the dough into an elongated shape. Press down the dough around the edges with your thumbs to keep it from stretching back.
  8. Cut out thin strips of dough along the top 2/5 part of the dough (lengthwise), but keep them intact with the remaining part of the dough. The strips will be dangling if we pick up the whole dough.
  9. Then start rolling towards the dough strips from the opposite end to form a log.
  10. Place dough log into the prepared loaf pan. Cover and rest it in a warm area for 1 hour.
  11. Gently brush the dough with milk. Bake in a preheated oven at 340°F (170°C) for 25 minutes or until golden brown. Cool completely on a wire rack.