- Activate Yeast: In a small bowl, whisk the warm milk, sugar, and yeast together. Let it sit for 5 minutes until frothy.
- Make the Dough: In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, whipping cream, and egg. Knead for 10–12 minutes until the dough is smooth, elastic, and slightly tacky.
- First Proof: Form into a ball, cover the bowl, and let it rise in a warm spot for 60 minutes or until doubled in size.
- Divide & Shape: Punch down the dough and divide it into 4 or 5 equal portions. Roll each piece out into a thin oval shape.
- Create the “Wool” Pattern: Use a dough cutter or pizza cutter to cut fine, vertical strips down the bottom half of the dough oval. (If adding filling, place it on the smooth, uncut top half).
- Roll It Up: Tightly roll the dough from the top (uncut side) down toward the cut strips so the strips wrap cleanly around the outside of the roll.
- Second Proof: Grease a round cake pan or loaf pan. Place the rolls inside side-by-side. Cover and let rise for another 45 minutes until puffed up.
- Bake: Brush the top lightly with milk or egg wash. Bake at 170°C (340°F) for 18–22 minutes until golden brown. Brush with melted butter immediately after removing from the oven for a soft, shiny crust!
