Wool roll bread started in Instagram and it became very famous, dont know where it originated from. It’s a kind of soft dough, in which sweet or savoury is filled as stuffing. The stuffing is filled half way and other half is sliced and its rolled over and kept in round cake tins. Its allowed to rise and baked. The final result is so stunning, it looks like a wool.

To give the bread dough a nice flavour I added mint, ginger juice and stuffed wih mushrooms, mozzarella cheese and corn. The end result is so good , the minty gingery flavour and the savoury inside is mind boggling.

Health benefits of mint are they are rich source of Vitamin A, Vitamin C, B complex, iron, potassium, manganese, low in calories, improves haemoglobin, promotes brain function, has antibacterial properties. Treats indigestion, relieves irritable bowel syndrome , bloating and relaxes muscles of digestive tract. It relieves from chronic cough and boosts immunity



  • Maida 2 cups
  • Mint 2 cups
  • Coriander 1/2 cup
  • Ginger 2 inch piece
  • Yeast 1 tsp
  • Milk warm 1 /3 cup
  • Olive oil or butter  1tbsp
  • Salt 1 tsp
  • Sugar 2 tsp


  • Mushroom 200 gm
  • Boiled Corn 1 /4 cup
  • Onion finely chopped 1
  • Fresh garlic paste 2 tsp
  • Pepper powder 1 tsp
  • Celery 1 tsp optional
  • Garam masala powder 1 tsp
  • Butter or olive oil 1 tbsp
  • Salt to taste
  • Mozzarella cheese grated 1 /3 cup


  • Egg 1 ( optional for vegetarians)
  • Milk 2 tbsp


Heat a tbsp oil or butter in a deep frying pan and add finely chopped onion. Saute till it changes colour. Add the garlic paste and saute for a minute, add chopped mushrooms and cook till all water from mushrooms evaporates. Add boiled corn kernels, garam masala powder and pepper powder, cook for a minute and turn the heat off. Add chopped celery or coriander leaves. Mix it well. (If you want more heat add chopped chilies).

Blend mint leaves, coriander leaves and ginger to a very fine paste by adding little water.

After u make a fine paste, strain it in a strainer nicely and take out all the juice. Keep the mint juice aside.

Take 1/4 cup warm milk add sugar and yeast, leave it covered for 10 to 15 minutes.

Yeast will froth , if it doesn’t froth then either the yeast is of not good quality or the milk was too hot or cold.

Add the mint juice , salt , and mix the dough. Add the yeast slowly at a time and gather the dough.

Prepare a sticky dough and add a tbsp of olive oil and knead. If it’s very sticky add little more olive oil. Knead it nicely for 10 minutes.

After kneading cover and keep for proofing for 2 hours in a warm place.

After 2 hours the dough will double in size. Beat it down and again knead for 5 minutes.

Divide the dough in 5 equal portions.

With a rolling pin after dusting some flour on working board, roll out a portion of mint dough in oval shape ( 8 to 9 inches length).

Half way cut out very thin strips.

Add the mushroom filling and mozzarella cheese. Leave some space on sides.

Secure the sides and roll.

Roll over the thin strips and cover it. Keep this in an edge inside a round baking tray lined with parchment paper.

Repeat the process with other dough and lay it on the sides of the baking tin. Cover and keep for half an hour.

After half an hour the bread will rise. Beat an egg and add little milk and brush on top of the bread.

Bake for 20 minutes at 180 ° C at convection mode on lower rack. The bread will turn slightly golden on top.

Cover and cool on a wire rack. Enjoy it with a cup of milk or tea.

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