Wool Roll From Starter Or Dry Yeast
Baked Goods, Breads
Ingredients
Description
A wool roll loaf, as originally presented in a Malaysian blog, uses milk bread as its base. But the defining part of a wool roll is really the shape and pattern. There’s no reason you can’t make it with other doughs.
Directions
Make your dough and follow the directions up to shaping.
Lightly oil your pan.
Divide the dough into 4-6 pieces.
Flatten each piece into a rectangular shape.
Using a pizza cutter or knife, cut fringe 3/4 of the way up, the long way.
Roll the dough up, starting at the intact end. Try not to roll it too tightly.
Arrange the pieces in your pan and spritz with water. If you have more than will fit, just put the extra on a small sheet tray to bake separately.
Let rise until nice and puffy, about 1 1/2-2 hours.
Preheat the oven to 350° F.
Bake until golden brown and a thermometer inserted into the center registers between 190°-200° F, 30-50 minutes.