Dinner Roll Wreath Recipes

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GARLIC-HERB DINNER ROLL WREATH



Garlic-Herb Dinner Roll Wreath image

Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.

Provided by Sarah Carey

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h45m

Yield Serves 8 to 10

Number Of Ingredients 14

1/2 cup fresh parsley leaves
1 tablespoon fresh thyme leaves
1 garlic clove
1/3 cup grated Parmigiano-Reggiano
4 tablespoons unsalted butter, softened
Kosher salt and freshly ground pepper
1 1/2 teaspoons active dry yeast
1/4 cup warm water (110°F)
1 large egg
1/3 cup warm whole milk (110°F)
1 tablespoon sugar
1 1/2 teaspoons kosher salt (we use Diamond Crystal)
2 1/2 cups unbleached all-purpose flour, plus more for dusting
5 tablespoons unsalted butter, melted, plus more for bowl

Steps:

  • For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
  • For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
  • Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
  • To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
  • Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end; turn cut-sides up. Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.
  • Cover loosely with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.

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

CLASSIC DINNER ROLLS



Classic Dinner Rolls image

Who can resist warm yeast rolls, fresh from the oven?

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour, or more if needed
1 envelope Fleischmann's® RapidRise Yeast
2 tablespoons sugar
½ teaspoon salt
½ cup milk
¼ cup water
2 tablespoons butter OR margarine

Steps:

  • Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g

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 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.

DINNER ROLLS



Dinner Rolls image

These warm, buttery rolls only take a little hands-on prep (the yeast does all the work), kids love to help shape them, and they fill the house with a delicious aroma. Even better, the same dough can be used for Cinnamon-Nut Buns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 3h20m

Yield Makes 30

Number Of Ingredients 8

1/4 cup warm water (115 degrees)
2 packets (1/4 ounce each) active dry yeast
1 1/2 cups warm whole milk (115 degrees)
1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans
1/4 cup sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface

Steps:

  • Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.
  • Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.
  • Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).
  • Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

Nutrition Facts : Calories 144 g, Fat 4 g, Protein 4 g

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Top Asked Questions

How do you make a wreath out of dough?
Weigh the dough for completely even pieces. Weigh its starting weight and divide it by the number of pieces you want. Place the dough balls on a parchment-lined baking sheet and place in the fridge for 20 minutes, so they become firmer. I used the camembert wheel as a guide on how big to make my wreath.
How to make a Camembert wreath with dough balls?
I used the camembert wheel as a guide on how big to make my wreath. Place the dough balls around the outside of the camembert. Arrange a second layer, making sure the bread is barely touching. The rolls will expand further as they prove, so there’s no need for them to be placed tightly now. Then, set aside to prove for an hour.
What do you put in the center of a crescent roll?
I often place a bowl of stuffed olives in the center. —Shirley Privratsky, Dickinson, North Dakota While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips.
How do you reheat tear and share bread?
Thaw in the fridge overnight before reheating. To Reheat: W arm in the microwave (though the buns will be softer), sliced in half and toasted, or in the oven, at 200ºC/400ºF until warmed through (around 10 minutes). This tear-and-share bread is best served warm from the oven, while the baked camembert is still melted and gooey.

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