Holiday 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

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.

HOLIDAY WREATHS



Holiday Wreaths image

With this recipe, you can make wreaths using cornflakes. They're fun to make and eat. Get the kids involved and make an afternoon of it!

Provided by blairbunny

Categories     Desserts     Cookies

Time 30m

Yield 16

Number Of Ingredients 5

⅓ cup butter
1 (10.5 ounce) package large marshmallows
6 cups cornflakes cereal
1 teaspoon green food coloring
¼ cup cinnamon red hot candies

Steps:

  • Melt margarine in a large pan over low heat. Add marshmallows and stir constantly until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes and stir until well coated.
  • Drop mixture, by 1/4 cupful, onto cookie sheet. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies

Nutrition Facts : Calories 143.4 calories, Carbohydrate 27.4 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 119.1 mg, Sugar 13.8 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

Saw this made on "Down Home with the Neelys" and I plan to make this for our Holiday potluck this year! Who doesn't love a good easy bread dish?

Provided by Miss_Elaine

Categories     Breads

Time 45m

Yield 1 wreath, 6-8 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted, plus 4 tablespoons, melted, for brushing
1 cup pecorino cheese, finely grated
2 garlic cloves, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 (7 1/2 ounce) cans 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.

Nutrition Facts : Calories 363.8, Fat 25.4, SaturatedFat 12.5, Cholesterol 40.7, Sodium 812.7, Carbohydrate 29.6, Fiber 0.1, Protein 5.1

HOLLY HAM AND CHEESE SANDWICH WREATH



Holly Ham and Cheese Sandwich Wreath image

A nice brunch sandwich for your holiday guests and family to hold them over until your holiday dinner is ready.

Provided by Karen From Colorado

Categories     Lunch/Snacks

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages prepared pizza crust
1 lb thinly sliced deli ham
1 1/2 cups shredded cheddar cheese or 1 1/2 cups shredded monterey jack cheese
spicy mustard
2 eggs, separated
red food coloring
green food coloring

Steps:

  • Unroll dough and place side by side on a baking sheet with small sides touching.
  • Pinch to seal.
  • Cut a 2 inch strip from one short side and set aside.
  • Brush the remaining dough with mustard to 1/2 inch of the edges.
  • Top with ham and cheese.
  • Roll up jelly roll style, starting with a long side.
  • Pinch seam to seal.
  • Place seam side down on ungreased cookie sheet or pizza pan forming into a circle.
  • Pinch ends to seal.
  • Beat 1 egg yolk and brush over dough.
  • Bake at 350 degrees for 30 minutes.
  • Meanwhile, for glaze, beat remaining egg yolk and divide into 2 small dishes or custard cups.
  • Tint one green and one red with food coloring.
  • On a floured surface, roll out remaining dough to 1/8 inch thickness.
  • Use a small cookie cutter or cut out 9 holly leaves about 2 inches long using a small paring knife.
  • Apply green glaze to the leaves.
  • Shape remaining dough into 9 small balls for holly berries.
  • Brush with red glaze.
  • Arrange leaves and berries in groups of three on the hot dough.
  • Bake 5 minutes longer or until wreath is golden brown.

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     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.

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