Holiday Rosemary Bread Wreath
Holiday Rosemary Bread Wreath is a stunning holiday recipe that can be presented as an edible table centerpiece. Warm rolls are arranged in a festive wreath that is not as difficult as its presentation suggests.
Fragrant rosemary is mixed into the dough and formed into rolls. The rolls are carefully arranged around a cookie cutter (used as a guide) that creates the wreath shape.
The perfect holiday table centerpiece
Make your holiday table completely edible and adorn with this joyous decoration for everyone to enjoy with their meal. I already mentioned that it is not difficult to make
The rolls are brushed with butter, more rosemary, grated parmesan cheese and baked until browned. When cooled the wreath is decorated with sprigs of fresh rosemary for a festive display.
Holiday Rosemary Bread Wreath – Step by Step
Here are the steps to making the softest, fluffiest rolls. To shape into the wreath, start in the center by placing a cookie cutter in the center. Place 9 rolls, leaving a 1 inch gap between a cookie cutter and rolls and place them in a circle. Place the remaining 18 rolls around the first circle, almost touching.
When you are preparing your holiday meal and including this wreath, I suggest you make more than one. These rolls are fluffy, light and flavorful and will not last long. This wreath would be a lovely way to start a new family tradition and also make a special gift for friends and family.
Holiday Rosemary Bread Wreath
Warm rosemary bread rolls are formed into a wreath shape then baked.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 tablespoons water warmed to 100– 115 °F (38 - 46°C)
- 1 1/4 cups (296 ml) warm milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 2 large eggs, room temperature
- 3 cups (384 grams) all-purpose flour
- 4 teaspoons fresh rosemary, chopped
- 4 tablespoons unsalted butter, melted
- 2 teaspoons Parmesan grated
Instructions
- Add the yeast, sugar and water to a small bowl and mix. Let stand for 10 minutes until foamy.
- In medium bowl, whisk together milk, 4 tablespoons butter, salt and eggs. Set aside.
- To a large bowl add the flour and 3 teaspoons rosemary. Add the wet mix and yeast to the flour and mix until well combined.
- Turn out onto a floured surface and knead for 5 to 10 minutes until elastic and smooth.
- Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap and leave in a warm place for 1 1/4 hours until doubled in size.
- Preheat oven to 375°F/190°C.
- Grease a large flat baking sheet, 16 x 14 inches.
- Place a 3 inch metal cookie cutter in the center of the baking sheet.
- Divide the dough into 27, 1.3 ounce balls. You can freeze the rest of the dough or make more rolls.
- Start in the center, place 9 rolls, leaving a 1 inch gap between the cookie cutter and rolls and place them in a circle.
- Place the remaining 18 rolls around the first circle, almost touching. Place a towel over the wreath and leave in a warm place for 1 hour until the rolls have doubled in size.
- Brush the wreath liberally with 4 tablespoons melted butter and sprinkle with the rest of the rosemary and parmesan cheese.
- Bake for 20-25 minutes until golden brown.
Notes
Dough makes 32 rolls but only 27 will be needed for the wreath. You can freeze the rest.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 131Total Fat 6gSaturated Fat 3gTrans Fat 0gCholesterol 32mgSodium 126mgCarbohydrates 17gFiber 1g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
If you’ve made this Holiday Rosemary Bread Wreath, or any other recipe, leave a comment below. I love to hear from my readers!
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12 Comments on “Holiday Rosemary Bread Wreath”
Can I use a lactose free milk & butter please.
Yes, you can use lactose-free ingredients without any measurement adjustments. Enjoy.
Could this dough be made ahead of time and the uncooked rolls refrigerated until closer to the time they’re needed?
Hi Wendi, yes. Once you have shaped the rolls, add them to a baking dish in an even layer. Cover with plastic wrap and refrigerate for up to 24 hours. When you are ready bake, form them into the wreath on the baking sheet and allow to come to room temperature for 30-60 minutes before baking.
This baked wreath is brilliant and so delicious looking; lovely work here!
Mmm… i love rosemary bread! And the presentation is just stunning – such a genius way to serve this over the holidays!
Looks gorgeous Janette! Will definitely make it for the holidays!
Wow, Janette, those look so fluffy and light. And I love how easy the wreath is to make – genius to just place the rolls around a cookie cutter.
Mmm – I can almost smell these on my Christmas table!
Such an amazing loaf of bread, this looks wonderful and the flavours look so delicious.
I can almost smell the rosemary!!! This look so gorgeous. love how you photographed it too!
What a lovely idea for serving bread. I imagine the smell is wonderful. I do like a bread that you can easily break in to individual pieces, so much easier and convenient.
This is absolutely gorgeous! I have to make this, I just hope I can make it look as pretty as you do.