Mini Wool Roll Bread (Garlic bread version)
A combination of garlic bread and wool roll bread - No egg by the way! Also a mini version for the mini ones!
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.