Tangzhong, also known as a "water roux," is an Asian technique in which a 1 to 5 ratio of flour and water is cooked into a thick paste. The paste is then added to bread dough, resulting in an improvement in texture, moisture retention and a longer shelf life. The science behind this method is that the pre-cooked paste enables the flour molecules to hold more liquid. According to King Arthur Baking Company , "this process pre-gelatinizes the starches in the flour, and as a result they can absorb more liquid." In short, more hydration equals a softer and fluffier bread.

I don't have a stand mixer, can I knead by hand?

Yes, you can! You can knead by hand for up to 20 minutes or until it passes the window pane test . While kneading, it can get quite sticky, but refrain from adding too much flour. You can lightly oil your hands and use a plastic bench scraper to help move the dough around. Keep at it and eventually the dough will become smooth and less sticky.

Wool Roll Bread with Garlic and Herbs

Description

This ultra soft and fluffy Wool Roll Bread is made with an easy tangzhong milk bread dough and filled with garlic, butter, herbs and cheese. Not only is it absolutely beautiful, it bakes up so tall and springy!

Ingredients

Tangzhong

1/3 Cup (75g) Water
2 Tablespoons (15g) Bread Flour

Milk Bread Dough

1/2 Cup (113g) Whole Milk, warmed to 105ºF (41ºC)
2 1/4 Teaspoons (7g) Active Dry Yeast
1 Teaspoon + 2 Tablespoons White Sugar, divided
All the Tangzhong
2 3/4 Cups (330g) Bread Flour
3 Tablespoons (42g) Unsalted Butter, melted
2 Tablespoons Dry Milk Powder
1 Whole Egg, room temp
1 Teaspoon Fine Salt

Filling

5 Tablespoons Salted Butter, very soft
1 1/2 Tablespoons Fresh Parsley, fined chopped
2 Cloves (or to taste) Garlic, grated or finely minced
1 1/2 Teaspoon Onion Powder
1 Teaspoon Italian Seasoning
1/2 Teaspoon (or to taste) Red Pepper Flakes
2/3 Cup (67g) Grated Parmesan
Salt to taste if using Unsalted Butter
4 Ounces (113g | 1 Cup) Mozzarella Cheese, shredded

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Instructions

Make the Tangzhong - In a small saucepan, whisk together bread flour and water until there are no lumps. Over medium heat, cook the mixture until it thickens and the temperature reaches 149ºF (65ºC). It will only take a few minutes. Immediately transfer the mixture to a small bowl and allow to cool on the counter.
Bloom the Yeast - Combine together 1/2 cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Combine All Dough Ingredients - In the bowl of a stand mixer, add bread flour, all of the tangzhong mixture (it’s okay if it’s still warm), melted butter, 2 tablespoons white sugar, egg, salt, dry milk powder and bloomed yeast mixture. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball.
Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes or until is passes the window pane test. See note below. You can gradually add a few more teaspoons of bread flour if needed. The dough should pull clean from the sides of the bowl, but okay to stick to the bottom of the bowl.
Let Double in Size - Lightly oil your hands and form the dough into a smooth ball. Place into a lightly greased bowl (I used the same mixing bowl). Cover with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
Make Filling - In a small or medium bowl, combine together very soft butter, grated garlic (or finely minced), finely chopped fresh parsley, Italian seasoning, onion powder and crushed red pepper flakes. Then mix in grated parmesan cheese. Taste and adjust seasoning if needed. If you're using unsalted butter, you can add a bit of salt to taste. If the mixture is stiff, pop it in the microwave for 10 seconds or so. Divide the mixture into 5 equal portions in your bowl and set aside. Each portion is about 2 tablespoons.
Shred the Cheese - Using a box grater, shred your mozzarella cheese. I also like to divide the cheese into 5 equal portions on a small plate. Set aside.
Prepare Pan - Butter a round 9x2 inch (22.8x5 cm) springform pan or regular cake pan and then line the bottom with parchment paper. Set aside.
Divide the Dough into 5 Equal Pieces - Once the dough has doubled in size, divide it into 5 equal pieces. I like to weigh the entire dough on a kitchen scale and then divide that number by 5. Each piece of dough should be around 132 grams.
Shape Into Buns - Cover the pieces of dough with plastic wrap and working on one piece of dough at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. After shaping each bun, place it back under the plastic wrap to prevent them from drying out.
Fill the Wool Bread (Please see photos in the post as reference) - On a lightly floured work surface, roll the dough into an 8x5 inch (20x12.7 cm) "rectangle." Use a bench scraper or knife and lightly mark the top 1/3rd of the dough, making sure not cut all the way through. Spread 1/5 of the butter mixture onto the lower 2/3rds of the dough, leaving a 1/2 inch (1.2 cm) border. Then sprinkle 1/5 of the shredded mozzarella cheese on top of the butter mixture.
Shape the Wool Bread (Please see photos in the post as reference) - Using a bench scraper, pizza cutter or sharp knife, cut the uncovered dough all the way through into thin vertical strips, about from 1/8 to 1/4 inch (3 to 6.3 mm) wide. Use your fingertips to flatten the edges in the lower 2/3rds of the dough. Fold the bottom edge over the filling, followed by the sides. Then tightly roll into a log, starting from the bottom and making your way up towards the strips. Position the roll seam side down and curve it slightly. This will help it fit more snugly against the side of the pan.
Proof Wool Bread - Arrange the rolls along the edge of your prepared pan. You may need to squeeze and adjust the rolls as they sit in the pan because they can increase in size during the process of shaping each roll. Cover the pan with plastic wrap and let it proof in a warm spot, until nearly doubled in size or until it passes the "poke" test. See note below.
Preheat Oven - With 15 minutes left of proofing, set a rack in the center of the oven and preheat it to 350ºF (180ºC).
Bake - When ready to bake, lightly brush the top of the bread with milk or heavy cream. Bake for 25 to 30 minutes. Mine was ready after 27 minutes. The wool bread is done when the internal temperature reaches 180ºF (82ºC). Do not overbake it.
Serve - As soon as the bread comes out of the oven, brush the top with some softened or melted butter. Run a paring knife around the edge of the pan and carefully transfer the wool bread to a wire rack. Serve warm and enjoy!

Notes

Window Pane Test - To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.

Proof your wool bread in a warm oven. During the colder months, it can take up to 2 hours to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 10 minutes. Turn the oven off and then place your bread in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.

Poke Test - After 45 minutes of proofing, gently press your finger against the dough and if it springs back slowly and leaves a slight indentation, it's ready! If it springs back immediately, it will need more time.

Storage - Store in an airtight container or wrap in foil or plastic wrap and keep on the counter for up to 2 days or in the fridge for up to 5 days.

Prep Time: 1 Hour
Rise/Proof Time: 2 Hours
Cook Time: 25 to 30 Minutes