Wool Roll Bread

Method

1. Place water, yeast, and sugar in the bowl of a stand mixer. Whisk until sugar and yeast are completely dissolved.
2. Add the flour and mix with the paddle attachment until a compact dough forms, about a few minutes.
3. Replace the paddle with the dough hook and continue kneading for 7–8 minutes.
4. Add the salt and knead for another 2–3 minutes until the salt is fully incorporated.
5. Add the softened butter (or lard, or margarine) in three parts. After each part, knead on low speed until fully absorbed.
6. After adding the last portion, increase speed and knead for another 7–8 minutes until the dough is smooth and pulls away from the sides of the bowl.
7. Transfer the dough to a work surface. Gather it into a ball by folding and turning it over on itself.
8. Cover with a cloth and let rise for about 2 hours, or until nearly doubled in volume.
9. Turn the dough out and dust the surface with flour. Roll it out into a rectangle about 2–3 mm thick.
10. Brush a thin layer of melted butter (or lard, or margarine) over the dough.
11. Make simple folds: press down, fold over, and turn. (Not like croissant folds.)
12. Again roll out to a rectangle of about 2–3 mm thickness, dusting with flour if needed.
13. Cut strips about 10 cm wide (using four fingers as a guide).
14. To shape each roll: make a small knot in the center of the strip, then roll it up from one end to the other. Alternatively, cut the strip halfway and roll each half into a smaller roll.
15. Place the rolls on a baking sheet lined with parchment paper. Let rise for about 1 hour at room temperature, until doubled in volume.
16. Bake: large rolls at 180°C for about 20 minutes; small rolls at 200°C for 8–10 minutes, until golden brown.