Description
This delightful Dinner Roll Wreath recipe features soft, buttery rolls arranged in a festive wreath shape, perfect for holiday gatherings or special occasions. Flavored with a hint of Italian seasoning and adorned with fresh rosemary and cranberries, these rolls are both visually stunning and irresistibly delicious. Made with simple pantry ingredients and baked to golden perfection, these rolls are sure to impress your guests and bring warmth to your table.
Ingredients
Scale
Dough Ingredients
- 5 1/3 cups all-purpose flour
- 4 ½ tablespoons granulated sugar
- 1 ½ tablespoons rapid rise yeast
- 2 ¼ teaspoons salt
- 1 ¾ cup warm milk
- 6 tablespoons unsalted butter, melted (for dough)
Finishing Ingredients
- 3 tablespoons unsalted butter, melted (for brushing)
- 1/2 teaspoon Italian seasoning
- Sprigs fresh rosemary for garnish
- Fresh cranberries or pomegranate seeds for garnish
Instructions
- Prepare the Baking Sheet and Oven: Set your oven to warm or its lowest setting (around 170℉). Line a large baking sheet with parchment paper. Spray a small oven-safe glass bowl or storage dish with cooking spray and place it upside down in the center of the baking sheet. Set aside to create space for the wreath’s center.
- Mix Dry and Wet Ingredients Separately: In a mixer bowl, whisk together the flour, sugar, yeast, and salt. In another bowl, combine the warm milk with 6 tablespoons of melted butter, ensuring the milk is not too hot to avoid killing the yeast.
- Knead the Dough: Using a dough hook on low speed, slowly pour the wet mixture into the dry ingredients. Knead for 8-10 minutes until the dough is smooth and elastic. If sticky, gradually add flour 1-2 tablespoons at a time until manageable but still soft.
- Rest the Dough: Cover the bowl with a clean towel or plastic wrap and let the dough rest for 10-15 minutes to relax the gluten.
- Divide and Shape the Dough: Turn the dough onto a lightly floured surface and divide it into four equal parts. Then divide each into six smaller, even pieces for a total of 24. Shape each piece into a smooth ball, pinching the bottom to close.
- Form the Wreath: Arrange 10 dough balls around the glass bowl to create the inner ring and place the remaining 14 dough balls to form the outer ring, making a wreath shape on the baking sheet.
- Proof the Rolls: Cover the rolls loosely with a kitchen towel and place in the warm oven to rise until doubled in size, about 45-60 minutes. To speed rising, lightly spray the oven’s sides and bottom with water to create steam.
- Preheat Oven and Prepare for Baking: Remove the rolls from the oven once risen. Increase the oven temperature to 375℉. Gently brush the rolls with the remaining melted butter and sprinkle Italian seasoning evenly over the top.
- Bake the Rolls: Once the oven reaches 375℉, bake the rolls for 16-18 minutes until golden brown and cooked through.
- Cool and Garnish: Allow the rolls to cool slightly before carefully removing the glass bowl from the center. Transfer the wreath to a serving platter and garnish with fresh rosemary sprigs and cranberries or pomegranate seeds. Optionally, add a bowl of your favorite spread or dip in the center for serving.
Notes
- Make sure the milk is warm, not hot, to properly activate the yeast without killing it.
- Adding steam inside the oven during proofing helps the dough rise faster and creates a tender crust.
- Pinching the dough balls tightly on the bottom prevents them from unraveling while baking.
- You can substitute pomegranate seeds for cranberries for a festive touch.
- If you don’t have rapid rise yeast, regular active dry yeast can be used, but allow longer rise times.
- For a richer flavor, you can add a touch of honey or replace some milk with buttermilk.
Nutrition
- Serving Size: 1 roll (approx. 45g)
- Calories: 140
- Sugar: 2g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
