Wool Roll Bread

Wool Roll Bread

Wool Roll Bread
Your guests will adore this impressive yet simple yarn-like treat if you serve Chef John’s wool roll bread filled with whatever you please.

To make “water roux,” combine flour and water in a small saucepan and whisk to combine.

Cook, stirring frequently, over medium heat until a very hot, gooey paste forms.

The mixture must be heated to at least 150 degrees F.

(65 degrees C).

Remove from heat and allow to fully cool.

Pour 1/2 cup warm milk and yeast into the bowl of a stand mixer and let it bloom for 10 minutes while the roux cools.

To the yeast mixture, add the cooled starter, sugar, salt, beaten egg, flour, and butter.

Use the dough hook to mix the ingredients on low speed for about 10 minutes, or until a smooth, elastic, slightly sticky dough forms.

Form dough into a ball and place in a bowl with butter.

Allow to rise for 60 to 90 minutes, or until doubled in size.