Dinner Roll Wreath Recipes

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DINNER ROLL WREATH



Dinner Roll Wreath image

Provided by Sandra Lee

Categories     dessert

Time 2h25m

Yield 12 rolls

Number Of Ingredients 5

1 bag yeast rolls, frozen dough
3 tablespoons butter, melted
1 1/2 teaspoons ranch-style dressing mix
2 tablespoons finely chopped fresh herbs (thyme, rosemary, parsley)
Fresh herbs, for garnish

Steps:

  • Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
  • Preheat oven to 375 degrees F.
  • In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
  • Serve on cake stand, garnished with fresh herbs.

HOLIDAY ROLL WREATH



Holiday Roll Wreath image

This wreath made out of dinner rolls will make a stunning holiday centerpiece.

Provided by Annalise

Categories     Side Dish

Time 2h25m

Number Of Ingredients 13

¼ cup unsalted butter ((56 grams))
¼ cup honey ((85 grams))
⅔ cup whole milk ((160 ml))
3 - 3 ½ cups all-purpose flour ((360-420 grams))
1 packet active-dry yeast ((2 ¼ teaspoons))
1 teaspoon salt
2 large eggs
1 large egg + 1 teaspoon water (, for egg wash (optional))
¼ cup unsalted butter (, melted (56 grams))
2 tablespoons fresh chopped rosemary, thyme and sage
½ teaspoon coarse salt
Fresh cranberries
Fresh sprigs of rosemary, thyme and sage

Steps:

  • In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130° F.
  • In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour with the yeast and salt. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each. With the mixer on low, add the remaining flour ¼ cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 3 ½ cups of flour.
  • Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
  • Trace an 8-inch circle onto a sheet of parchment paper and place on a 11x17-inch sheet pan.
  • Gently punch down dough and knead a few times. Pinch off one third of the dough and set aside, covered in plastic wrap. Divide the rest of the dough into 12 equal pieces, shape into balls, and place on the prepared sheet pan on the traced circle. Divide the reserved dough into 9 smaller pieces, shape into balls, and place on the sheet pan inside the larger balls.
  • Cover rolls with plastic wrap and let rise in a warm place for 30-45 minutes. Meanwhile, preheat the oven to 350° F.
  • Brush with egg wash, if desired, and bake the rolls until golden, about 20-25 minutes. Immediately brush with melted butter and sprinkle with fresh herbs and coarse salt. Let cool at least 15 minutes.
  • Gently transfer roll wreath to a 10-inch or larger serving platter. Garnish with sprigs of fresh herbs and fresh cranberries.
  • Rolls are best the day they are baked but will keep at room temperature in an airtight container for up to 3 days.

Nutrition Facts : Calories 362 kcal, Sugar 7 g, Sodium 315 mg, Fat 10 g, SaturatedFat 6 g, Carbohydrate 58 g, Fiber 2 g, Protein 9 g, Cholesterol 63 mg, ServingSize 1 serving

HOLIDAY WREATH ROLLS



Holiday Wreath Rolls image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1 cup finely grated Pecorino cheese
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 (7 1/2- ounce) cans store-bought buttermilk biscuits

Steps:

  • Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
  • Combine the cheese, garlic, and herbs in a small bowl. Set aside.
  • Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
  • Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

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