Description
This festive Dinner Roll Wreath recipe features soft, buttery rolls shaped into a beautiful wreath perfect for holiday gatherings. Flavored with Italian seasoning and topped with fresh rosemary and cranberries, these rolls are both visually stunning and delicious, ideal for serving alongside your holiday meals or as a centerpiece on your dinner 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 cups warm milk
- 9 tablespoons unsalted butter, melted and divided
- ½ teaspoon Italian seasoning
Garnish
- Sprigs fresh rosemary
- Fresh cranberries or pomegranate seeds
Instructions
- Prepare Oven and Baking Sheet: Preheat the oven to the warm setting or the lowest possible temperature around 170℉. Line a large baking sheet with parchment paper. Spray a small oven-safe glass bowl or dish with cooking spray and place it upside down in the center of the baking sheet; set aside.
- Mix Dry and Wet Ingredients: In a mixer bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk and 6 tablespoons of melted butter.
- Knead the Dough: Using a dough hook attachment on low speed, gradually add the wet ingredients to the dry mixture. Knead for 8-10 minutes until the dough is smooth and elastic. If sticky, add flour 1-2 tablespoons at a time until manageable.
- Rest the Dough: Cover the dough bowl and let it rest for 10-15 minutes to relax the gluten and make shaping easier.
- Divide and Shape Dough: Turn the dough onto a lightly floured surface and divide into four equal parts. Then divide each into six smaller sections for 24 total. Shape each section into a small ball, pinching the bottom closed.
- Arrange Rolls on Baking Sheet: Place 10 dough balls around the upside-down glass bowl to form the inner ring of the wreath. Use the remaining 14 balls for the outer ring.
- Proof the Rolls: Cover the dough balls with a clean kitchen cloth and set in the warm oven to rise until doubled, about 45-60 minutes. Spritzing the oven interior with water to create steam helps accelerate rising.
- Bake the Rolls: Remove the risen rolls and increase oven temperature to 375℉. Brush rolls gently with remaining melted butter and sprinkle with Italian seasoning. Bake immediately for 16-18 minutes until the tops are golden brown.
- Cool and Garnish: Let the rolls cool briefly before removing the glass bowl. Transfer the wreath to a platter and garnish with fresh rosemary sprigs and cranberries or pomegranate seeds. Optionally, serve with your favorite spread or dip in the wreath’s center.
Notes
- Ensure the milk is warm, not hot, to activate the yeast without killing it.
- Using the glass bowl as a mold creates the perfect wreath shape and helps rolls bake evenly.
- Adding steam in the oven during proofing helps the dough rise faster and creates a fluffier texture.
- For an even bake, rotate the baking sheet halfway through baking if your oven has hot spots.
- These rolls can be made a day ahead and reheated wrapped in foil at 350℉ for 10 minutes.
Nutrition
- Serving Size: 1 roll
- Calories: 150 kcal
- Sugar: 2.5 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
