Recipe Index

Ingredients

• 5⅓ cups all-purpose flour
• 4½ Tbsp granulated sugar
• 1½ Tbsp rapid rise yeast
• 2¼ tsp salt
• 1¾ cups milk, warm
• 9 Tbsp unsalted butter, melted and divided
• ½ tsp Italian seasoning
• Sprigs of fresh rosemary, for garnish
• Fresh cranberries or pomegranate seeds, for garnish

Method

1. Set the oven to its warm setting or lowest temperature, about 170°F, line a large baking sheet with parchment, and place a small sprayed oven-safe glass bowl upside down in the center of the sheet.
2. Whisk the flour, sugar, yeast and salt in a mixer bowl, and combine the warm milk with 6 tablespoons of the melted butter in a second bowl.
3. With the dough hook on low, add the liquid to the dry ingredients and knead 8 to 10 minutes, until the dough is smooth and elastic, adding flour a tablespoon or two at a time if it stays very sticky.
4. Cover the bowl and rest the dough for 10 to 15 minutes.
5. Divide the dough into four sections and then into 24 even pieces, shape each into a ball pinched together at the bottom, and arrange 10 balls around the glass bowl as an inner ring and the remaining 14 as an outer ring.
6. Cover the wreath with a clean cloth and rise it in the warm oven until doubled, about 45 to 60 minutes.
7. Take the wreath out and heat the oven to 375°F, brush the rolls with the remaining 3 tablespoons of melted butter, and sprinkle them with the Italian seasoning.
8. Bake 16 to 18 minutes, until the tops turn deep golden brown.
9. Cool the wreath before lifting out the glass bowl, and serve it on a large platter garnished with rosemary sprigs and cranberries or pomegranate seeds.

Prep: 20 min · Cook: 18 min · Total: 113 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data