Cheese and Herb Dinner Roll Wreath Recipe

If you’re looking for a show-stopping bread that’s as beautiful as it is delicious, you’re in the right place. I absolutely love sharing this Cheese and Herb Dinner Roll Wreath Recipe because it’s perfect for gatherings, holidays, or any time you want to impress with minimal fuss. Imagine pulling this golden, cheesy, herby wreath out of the oven, its aroma filling your kitchen — your family and friends will go crazy for it!

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Ingredients You’ll Need

These ingredients come together in a way that makes the dough rich but not heavy, packed with comforting flavors from the cheese and herbs. When you shop, look for fresh herbs and good-quality butter — it makes a difference you’ll taste!

• All-purpose flour: The backbone for your dough — I prefer unbleached for the best texture.
• Granulated sugar: Just enough to feed the yeast and lend a subtle sweetness.
• Rapid rise yeast: This speeds up the rising process; if you only have active dry yeast, just adjust rising times.
• Salt: Enhances flavor and controls yeast activity — don’t skip it!
• Warm milk: Helps create a tender crumb and activates the yeast gently.
• Unsalted butter: I melt and divide it to add richness at two stages — a trick I discovered for that perfect tender crust.
• Italian seasoning: This herb blend adds a lovely savory note without overpowering the cheese.
• Fresh rosemary sprigs: For garnish and a fresh piney aroma that elevates the wreath’s look.
• Fresh cranberries or pomegranate seeds: These add pops of color and a bit of tart contrast that complement the rich rolls.

Variations

I love how flexible this Cheese and Herb Dinner Roll Wreath Recipe is — you can switch up the herbs, cheeses, or even add some extras for a fun twist. Don’t hesitate to make it your own!

• Cheese swap: I sometimes use sharp cheddar or asiago instead of just Parmesan for stronger flavor.
• Herb mix: Try fresh thyme or basil when rosemary isn’t around — I found they add a subtle but lovely aroma.
• Extra fillings: Stuff some dough balls with garlic butter or sun-dried tomato paste for a surprise inside.
• Dietary tweak: For a lighter version, swap half the milk with buttermilk — it gives a nice tang and tender crumb.

How to Make Cheese and Herb Dinner Roll Wreath Recipe

Step 1: Prep the Warm Oven and Equipment

Start by setting your oven to the warm setting — around 170℉ works great. If yours doesn’t have a warm mode, set it to the lowest bake temperature. This gentle heat is perfect for proofing the dough. Line a large baking sheet with parchment paper for easy cleanup. Over in the center, place a small glass or oven-safe bowl upside down—this will help shape your wreath perfectly. I spray the bowl with cooking spray so the dough balls don’t stick, which was a game-changer the first time I tried this.

Step 2: Mix Dry and Wet Ingredients

In your mixer bowl, whisk together the flour, sugar, yeast, and salt to combine them nicely. In a separate bowl, mix the warm milk with 6 tablespoons of melted butter — make sure the milk isn’t too hot or it could kill the yeast. When I first tried this, I made the mistake of using boiling milk, and my dough just didn’t rise. Warm, not hot, is the way to go here!

Step 3: Knead the Dough

Attach the dough hook to your mixer and start adding the wet ingredients slowly on low speed. Knead for about 8-10 minutes until the dough feels smooth and elastic. It will be a little sticky at first, and that’s okay—if you find it too sticky to handle at the end, sprinkle in a tablespoon or two of flour. Just don’t overdo it, or your rolls can get dense.

Step 4: Let the Dough Rest

Cover the bowl with a damp towel or plastic wrap and let it rest for 10-15 minutes. This rest helps relax the gluten for easier shaping later. It’s a step I used to overlook, but skipping it made shaping much trickier for me.

Step 5: Shape the Dinner Roll Wreath

Turn the dough out onto a lightly floured surface and divide it into four even sections, then divide each section into six smaller pieces, giving you 24 dough balls. Using a kitchen scale to weigh these dough balls makes them perfectly even — I learned this trick to ensure consistent baking. Shape each into a smooth ball, pinching the dough at the bottom to seal.

Place ten balls around the glass bowl for the wreath’s inner ring. Then arrange the remaining 14 balls around the outside, forming the outer ring. Voila — you’ve got the wreath shape!

Step 6: Let the Rolls Rise

Cover your wreath with a clean kitchen cloth and put it in the warm oven to rise until doubled in size. I find 45-60 minutes works perfectly. Here’s a trick I discovered — spritzing the oven walls lightly with water creates steam, which speeds proofing and keeps the dough moist.

Step 7: Bake the Wreath

Once your rolls have puffed up beautifully, remove them from the oven and turn the temperature up to 375℉. Gently brush the rolls with the remaining melted butter for that glossy, golden crust, and sprinkle with Italian seasoning for that herby finish. Bake for 16-18 minutes until the wreath is a deep golden brown and smells irresistible.

Step 8: Garnish and Serve

Let the wreath cool just enough to handle safely, then carefully remove the glass bowl. Garnish with rosemary sprigs and fresh cranberries or pomegranate seeds — they add gorgeous pops of color and a bright flavor contrast. I love to place a bowl of my favorite herbed cream cheese right in the center for dipping — it’s always a hit!

How to Serve Cheese and Herb Dinner Roll Wreath Recipe

Garnishes

I’m a huge fan of fresh rosemary and bright red cranberries or pomegranate seeds to dress up this wreath. They not only look festive but add a lovely aromatic and tart pop that balances the buttery, cheesy rolls perfectly. Sometimes, I toss in a few edible flowers just for a special occasion touch — it’s a real conversation starter!

Side Dishes

This wreath is fantastic paired with soups like creamy tomato basil or your favorite hearty stew. When I serve it with a fresh garden salad and a simple roasted chicken, it rounds out the meal beautifully. It also makes a great companion to dips like spinach artichoke or a roasted red pepper hummus if you’re serving as an appetizer.

Creative Ways to Present

I once made this for Christmas brunch and nestled small fairy lights around the platter for a magical glow. Another time, I added tiny ribbons tied around the individual rolls for a charming party favor idea. You could even make mini wreaths for individual servings if you’re feeling ambitious — always a hit with kids!

Make Ahead and Storage

Storing Leftovers

My family rarely has leftovers, but when we do, I wrap the cooled wreath tightly with plastic wrap and store it in an airtight container at room temperature for up to two days. This keeps the rolls soft and fresh — just avoid refrigerating unless you want them to dry out quickly.

Freezing

I’ve successfully frozen these rolls both before and after baking. To freeze before baking, shape and place the wreath on a sheet, cover it tightly, and freeze. When ready, thaw and bake as usual. To freeze after baking, let cool completely, then wrap tightly and freeze. They thaw beautifully and taste almost fresh from the oven!

Reheating

To bring leftover rolls back to life, I pop them in a 350℉ oven for 5-7 minutes wrapped loosely in foil to keep moisture in. If reheating individual rolls, a quick 10-15 second zap in the microwave wrapped in a damp paper towel works in a pinch, but the oven method keeps the crust nice.

FAQs

Final Thoughts

This Cheese and Herb Dinner Roll Wreath Recipe is one of those dishes I love to make when I want to bring people together. It’s comforting, festive, and so satisfying to see everyone reaching in to pull apart warm, fluffy rolls. I hope you enjoy making it as much as I do — it’s like sharing a little bit of love from your kitchen to theirs. Give it a try, and I promise it’ll become a new favorite on your recipe list!

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