Savory Wool Roll Bread

Recipe by Susan Reid

This tender loaf of wool roll bread starts with a technique used to make milk bread (tangzhong) and is then filled with an herb and cheese filling. The result is a savory version of our Wool Roll that makes a stunning centerpiece that’s utterly satisfying. This is next-level garlic bread. 

40 mins
28 to 32 mins
4 hrs 30 mins
1 large loaf
Savory Wool Bread - select to zoom
Savory Wool Bread - select to zoom
Savory Wool Bread - select to zoom
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  1. To make the tangzhong: In a small saucepan, whisk together the ingredients until no lumps remain. 

  2. Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the whisk leaves lines on the bottom of the pan. This should take about 2 to 4 minutes, depending on the strength of your burner.  

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  3. Remove from the heat and transfer to a large mixing bowl.  

  4. To make the dough: Add the dough ingredients in the order listed to the mixing bowl. Mix until combined, then knead by hand, mixer, or bread machine until a soft dough forms.  

  5. Place the dough in a lightly greased bowl, cover and let rise for 1 to 1 1/2 hours, until puffy but not necessarily doubled.  

  6. To make the filling: In a medium bowl, combine the ingredients and mix until smooth.  

  7. To assemble the loaf: On a lightly floured surface, gently deflate the dough, divide it into four pieces (about 150g each), and shape each piece into a ball. Cover and let rest for 10 minutes. 

  8. Line a 9" springform pan with a piece of lightly greased parchment.  

  9. Roll one piece of dough into a 6" x 12" rectangle, with the short edge facing you. Spread 2 heaping tablespoons of filling (about 50g) on the top half of the rectangle, leaving about 1/4" bare on the sides.  

  10. Using a bench knife, cut the uncovered dough at the bottom into very thin strips (anywhere from 1/8" to 1/4" wide). 

  11. Fold the long edges of the dough in to prevent filling from seeping out. Lightly brush the cut strips with water.  

  12. Roll the covered dough down toward the uncovered strips to make a log about 6" long. 

  13. Place the log, seam-side down, into the pan against its outside edge. Repeat with the remaining pieces of dough to form a complete circle. 

  14. Cover the bread and let rise for 60 to 75 minutes, until puffy. Toward the end of the rising time, preheat the oven to 350°F. 

  15. Uncover the loaf and lightly brush the bread with milk.  

  16. Bake the wool roll for 28 to 32 minutes, until golden brown.  

  17. Remove from the oven and cool in the pan on a rack until serving. 

  18. Storage information: Store leftover wool roll bread, well wrapped, at room temperature for up to three days; freeze for longer storage.