We would like to get our creative minds out, and give wool roll bread another try! Since wool roll bread has become a trend, we’ve tried a green onion version and a triple chocolate version previously, and this time we challenge ourselves to make a mini version, completely hand knead with no machine, eggless and make it like garlic bread!
There’s always different trendy food coming along, and I feel wool roll bread is the trendy food in 2021! Just like it was Dalgona coffee in 2020! As we explained in our previous wool roll bread posts, wool roll bread is all about its shaping method. Usually, we use a round cake pan to keep the bread in shape, but this time when we are going mini, we use our muffin tin to help!
Hand kneading bread is quite a tiring process, and I still don’t feel strong enough to do that for heavy dough. So usually I use a hand mixer to assist me. However, whenever the bread dough is smaller, say when we use less than 200g flour, then I’m confident to hand knead the dough completely. Since this is a mini version, I decided to hand knead the dough from scratch, without using any machine to make this wool roll bread.
A lot of the recipes also include eggs for the wool roll bread, but this one that we make is totally eggless! We still use milk, condensed milk, and butter in our dough to keep maintain the fat content and keep the bread soft and fluffy. But in case you don’t like to use egg, or you run out of the egg at home, this is an eggless wool roll bread recipe you can try!
With the Garlic flavor, I do feel we can put even more butter. But considering our health, I decided to leave it as it is! But probably it will taste even better if you would like to make even more garlic butter filling for your wool roll bread. We usually love Garlic bread, so how could we say no to this Garlic version of wool roll bread!
Wool roll bread is so versatile that you can have endless feasibility to make it, from its size to its flavor and its fillings… Just be creative and make one to share with your family and friends!
Mini Wool Roll Bread (Garlic bread version)
Equipment
- Muffin tin with at least 4 spaces
Ingredients
Bread dough
- 100 g Bread flour
- 50 g Plain flour
- 5 g Sugar
- 2 g Yeast
- 95 mL Milk more to brush on the top
- 10 g Condensed Milk
- 10 g Butter if using unsalted butter, add 2g salt
Garlic butter filling
- 20 g Butter softened
- 2-3 cloves Garlic
Instructions
Prepare bread dough
- Dissolve sugar into the milk over a water bath. Warm it up to body temperature.
- Add the dry yeast to the milk mixture, mix briefly, and set aside for 5 mins.
- In a mixing bowl, add the bread flour and plain flour, condensed milk, and the yeast mixture.
- Mix briefly with a spoon, and transfer to the table. Start hand kneading it. Push and stretch out the dough away from you with your strong hand, and use the other hand to stabilize it on the other side. Keep kneading for around 10 mins, or until a smooth dough formed.
- Add the butter, incorporate and knead until a smooth dough formed again. Also, stretch a small part of the dough and see if a thin membrane formed.
- Transfer it to a bowl and leave it covered in a warm place to rise for 45 mins or until it doubles its size.
Garlic butter filling
- In the meanwhile, to prepare the garlic butter fillings, mince the garlic and mix with the softened butter.
Bread shaping
- When the first proof is done, put the dough on a table, press all the air out.
- Divide the dough equally into 8 pieces, shape each of them into a small ball, and cover them with a cling film to rest for 10 mins.
- Flatten each ball to a long oval/rectangular shape using a rolling pin. (The thinner the dough is, the easier it is to cut the strips thin.)
- Roughly divide it in half, cut one half into thin strips.
- Spread the garlic butter, and roll the dough from the end without the strip to the side with the strip.
- Brush the muffin tin with butter.
- In each muffin mold, put two roll-up doughs together like a doughnut.
- Cover it and leave it in a warm place for second proof, for around 30 mins.
- Preheat the oven at 175°C.
- Brush some milk on top before putting the bread to bake.
- Bake for 10-12 mins or until the top turns golden.
- Leave it on a wire rack to cool, and keep it in an air-tight space if not consume on the same day.
