Holiday Dinner Roll Wreath

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It wouldn't be the holidays without Christmas cookies or a turkey roast, but that doesn't mean you should forget about the bread basket! Sure, you can buy store-bought dinner rolls, but why not trying making your own bread for change—it's easier than you might think!

If you are looking for a stunning way to serve rolls this holiday season, then this Holiday Dinner Roll Wreath is for you!
Tear and share soft, fluffy bread rolls shaped like a wreath and baked to golden brown perfection. This edible wreath is a must-have holiday appetizer that will spruce up your holiday table. The bread wreath is further decorated with fresh pomegranates and rosemary for a festive look!
How to make this Holiday Dinner Roll Wreath ahead of Time?

The rolls require around 2 hours of rising time. But if you are running low on time and want them for Easter brunch, Thanksgiving dinner, or Christmas dinner, you can make this ahead of time.

Prepare the dough, let it rise, and shape the rolls. Cover the shaped rolls tightly and refrigerate for up to about 16 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator and allow to rise on the counter for about 1 hour before baking. And, then make them as per the instructions.
If you are looking for other Recipes for the holiday season, I've got you covered! Try these: Recipe Tips and Tricks
  • Make sure that the temperature of the milk is not too high when adding it to the yeast mixture or it will kill the yeast. The ideal temperature should be around 100-110 degrees Fahrenheit/ 38 degrees Celsius.
  • To accelerate the rising process for your rolls, place the covered rolls in a warm place during the first and second proofing.


If you made this Holiday Dinner Roll Wreath, I would love to know how it turned out! Please let me know by leaving a comment below.



Holiday Dinner Roll Wreath Holiday Dinner Roll Wreath
Author: Happily Cooking
Preparation Time:
Resting Time:
Cooking time:
Yields: 24 rolls
Calories per serving: 159kcal




Ingredients:
  • 4 cups all-purpose flour
  • 1 1/2 cup whole milk, warm but not hot
  • 4 Tbsp + 1 Tbsp unsalted butter, melted
  • 1 Tbsp active dry yeast
  • 1/3 cup + 1 Tablespoon granulated sugar
  • 1 1/4 tsp salt
  • Fresh rosemary sprigs, for garnishing
  • Fresh Pomegranate seeds, for garnishing

Instructions:
  1. In the bowl of the stand mixer, whisk together warm milk (about 110F) and 1 Tbsp sugar. Sprinkle the active yeast, whisk together and let it sit for about 5 minutes until yeast looks foamy.
  2. Then, add 4 tablespoons of melted butter, salt and 1/3 cup of granulated sugar.
  3. Start adding the flour half a cup at a time and mix on medium-high speed until everything gets incorporated all the time. Slowly add all the flour, the dough should feel a bit sticky. If the dough is still very sticky and sticks to your fingers, add 1-2 tablespoons of flour at a time.
  4. Then, in a clean surface knead the dough with your hands for 10 minutes to get a firm ball and then place it in an oiled bowl. Cover it with plastic wrap and let it rise in a warm place rise for about 1- 1 1/2 hours or until doubled in size.
  5. Once the dough rises, turn it out onto a lightly floured surface and divide the dough into four even sections. Divide each section into 6 smaller, even sections so you have a total of 24 . Roll each piece of dough into a small ball.
  6. Line a large baking sheet with parchment paper. Place a small glass bowl upside down in the center of the baking sheet.
  7. Place 10 of the balls around the small glass bowl to form the inner ring of the wreath. Use the remaining 14 balls to form the outer ring.
  8. Cover the rolls with a clean kitchen cloth and let them rise for another 30 minutes in a warm place .Remove the glass bowl from the center after the rolls have risen and before baking.
  9. Preheat the oven to 190 degrees Celsius.
  10. Gently brush the rolls with the remaining melted butter and bake them for 20-23 minutes or until the tops are golden brown.
  11. Serve on a large platter and garnish with sprigs of fresh rosemary and pomegranate seeds to give it a festive look.

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