Go Back

Savory Wool Roll Bread

A soft, herb-filled loaf using a tangzhong starter for a tender texture, perfect for breakfasts and snacks.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Servings: 10 slices
Course: Breakfast, Side, Snack
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Tangzhong
  • 1/4 cup flour used to make the tangzhong starter
  • 1/2 cup water used to make the tangzhong starter
For the Bread Dough
  • 2 cups bread flour additional flour used
  • 1/4 cup milk used in the dough
  • 1/4 cup water used in the dough
  • 1/4 cup butter, softened adds richness to the bread
  • 1/4 cup sugar adds sweetness
  • 1 teaspoon salt enhances flavor
  • 1 teaspoon instant yeast helps the bread rise
  • 1/2 cup shredded cheese (e.g., mozzarella, cheddar) adds savory flavor
  • 1 tablespoon dried herbs (e.g., garlic powder, parsley, oregano) for seasoning

Method
 

Making the Tangzhong
  1. Prepare the tangzhong by cooking 1/4 cup of flour with 1/2 cup of water in a saucepan over medium heat until thickened. Let it cool.
Preparing the Dough
  1. In a mixing bowl, combine the cooled tangzhong, remaining bread flour, milk, water, sugar, salt, and yeast. Mix until a dough forms.
  2. Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Final Preparation and Baking
  1. Once risen, punch down the dough, then roll it out into a rectangle.
  2. Spread the herb and cheese filling evenly over the dough.
  3. Roll the dough tightly into a log and slice into equal pieces.
  4. Place sliced rolls into a greased loaf pan, cover, and let rise for another 30-60 minutes.
  5. Preheat the oven to 350°F (175°C). Bake the bread for 28 to 32 minutes, or until golden brown.
  6. Allow to cool before serving.

Notes

This bread can be made healthier by opting for whole grain flour and reducing sugar. Store cooled bread in a sealed container or a zip-top bag at room temperature for 2 to 3 days, or freeze for longer storage.