Wool roll bread

Name: Wool roll bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Manitoba flour 2 cups; Type 00 flour 2 cups; Eggs (1 large) 2.3 oz; Butter softened 3 tbsp; Whole milk &frac23; cup; Fine salt 2 ½ tsp; Sugar 1 tsp; Brewer's yeast 0.25 oz; Provolone cheese 4.6 oz; Whole milk to taste

it de fr es br

472.7

Calories per serving

Vegetarian

Energy Kcal 472.7
Carbohydrates g 67.9
of which sugars g 4.6
Protein g 17.8
Fats g 14.4
of which saturated fat g 7.9
Fiber g 72.8
Cholesterol mg 1.8
Sodium mg 498

Difficulty: Difficult
Prep time: 30 min
Cook time: 40 min
Serving: 6
Cost: Average
Note plus rising times (about 3 hours)

PRESENTATION

Recipe by
Silvia Sciattella

Wool roll bread is buzzing in Italian baking circles, and you know what, it's easy to see why. Just take a look at that big, round loaf—it really, really looks like a ball of yarn. Super cool. The secret? It’s the classic pan brioche dough, known for its soft and fluffy texture. Everyone loves that in homemade bread, right? This version has a bit more salt than the typical sweet kind.

And listen, the bread shaping techniques are where the magic happens. At first, it might seem tricky, but honestly, with some practice, it gets pretty simple. What's even better is the filling: little cubes of provolone cheese melt right into the dough—making every slice gooey and warm straight out of the oven. Across Italy, folks are getting creative with their own fillings—like savory cured meats or even sweet pastry cream. Wool roll bread can be anything you want it to be: a snack, a dessert, or even a standout party piece.

If you’re into a milk bread recipe or have tried the tangzhong method from Japanese milk bread, this loaf feels like the Italian take on those super tender, moist styles. Instead of using a stand mixer, lots of people prefer making the dough by hand, like in good old traditional Italian kitchens. This hands-on approach gives the bread a rich texture, letting you feel when it’s just right.

When baked, the outside turns golden while the inside stays pillowy, thanks to the enriched dough. Even though the look might seem complex, the process is way, way less intimidating than it seems. People love pulling it apart and watching those cheesy layers stretch. Plus, swapping out fillings means you can use whatever you have—salami, ham, or even something sweet if that's your thing.

Italian bakers have really embraced this pull-apart bread, adding their own twist with every new variation. And here's the thing—it’s not just a fleeting trend but a fresh take on baking with a playful twist. This bread not only looks amazing but also offers a taste experience that's really good. For sure.

INGREDIENTS

472.7

Calories per serving

Ingredients (for a 9-inch pan): Manitoba flour 2 cups (250 g); Type 00 flour 2 cups (250 g); Eggs 2.3 oz (66 g) - (1 large); Butter 3 tbsp (40 g) - softened; Whole milk ⅔ cup (150 g); Fine salt 2 ½ tsp (12 g); Sugar 1 tsp (5 g); Brewer's yeast 0.25 oz (5 g)

for filling and brushing: Provolone cheese 4.6 oz (130 g); Whole milk to taste

Preparation

How to prepare Wool roll bread

To prepare the wool roll bread, first make the dough. Pour the two types of flour into a bowl 1, add the dry yeast 2, and the sugar 3.

Mix with a spoon 4. Add the milk 5 and mix again. Then pour in the egg 6 and continue to knead, you'll see the mixture start to form.

Add the softened butter 7 and the salt 8. Then knead the dough well with your hands 9.

When you have a smooth dough, transfer it to a countertop and knead it with your hands 10 until it becomes smooth. Shape the dough into a ball and transfer it to a bowl 11. Cover with plastic wrap and let it rise in the oven with just the light on for about 2 hours, until the dough has doubled in volume 12.

After the resting time, transfer the dough to a lightly floured work surface and divide it into 5 equal pieces 13. Take one of the balls and shape it into a ball again 14. Do the same for the other 4 15.

Cover with a kitchen towel 16 and let them rest for another 30 minutes. Meanwhile, cut the provolone into cubes 17. Roll each ball with a rolling pin to obtain an oval 18.

Now make close cuts with a knife or scraper only on the lower half of the oval dough 19. Place the cheese cubes in the center of the upper part 20 and fold the side and top edges over the cheese 21.

Starting from the top, roll it up 22 to form a small loaf 23. Continue in this way, arranging them inside a 9-inch pan, 2.5 inches high, lined with parchment paper and previously oiled on the edges. Place them next to each other to cover the entire perimeter of the pan 34. Then cover with plastic wrap.

Let rise for another hour in a warm place, until it reaches the height of the pan 25. Brush the surface of the brioche with milk 26 and bake in a preheated static oven at 350°F for about 35-40 minutes. When it is golden brown, remove from the oven 27, wait a few minutes, and serve.

Storage

You can store the wool roll bread under a glass dome for a couple of days. Alternatively, you can freeze it once cooked.

Advice

You can enrich your brioche with cold cuts like cooked ham, salami, or speck. Alternatively, you can make it vegetarian by adding cooked vegetables like zucchini and eggplants.

For the translation of some texts, artificial intelligence tools may have been used.