These cute little Christmas wreath rolls will put a smile on your dinner guests’ faces, but what they — and you — will love even more is how soft, fluffy, and absolutely delicious they are.
I used my favorite soft rolls recipe for these rolls and I stuffed them with a savory mix of garlic, rosemary and black pepper. You can use your own filling, or go plain. Sweet fillings are great too — I can only imagine how alluring a melting chocolate sauce, or a sweet mix of cashew cream with cranberries and walnuts would be.
What I love about these little wreath rolls — as a baker — are just how easy they are to make. I am not a very craftsy person, as you’ve heard me say before, but these really require no special skills. If you can handle a pair of scissors, you can do it. I braided a few of the wreaths too, and they were really pretty. And here’s a big secret– even if you don’t get the perfect shape, by the time the bread rises and bakes up, all golden and puffy and adorable-like, no one will notice.
This recipe makes six rather large rolls, but if you want to go smaller, you certainly can. The next time I make these, I am thinking of shaping the same amount of dough into 12 small wreaths. More work, but more fun too! You can also go the other way and shape it into a single large wreath bread. Be sure to adjust the baking time.
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Cute little Christmas wreath rolls that will put a smile on your dinner guests' faces. But they'll also love how soft, fluffy, and delicious they are.
- 2 tsp garlic powder
- 1 tsp ground black pepepr
- 1/2 tsp salt
- 1 tsp rosemary or another savory herb
- 2 tbsp extra virgin olive oil
In a large bowl or the bowl of a stand mixer, mix the water and the yeast and set aside to froth, around five minutes.
Whisk together the soymilk, oil, salt and sugar in a small bowl. Add to the yeast mixture.
Add two cups of flour to the bowl and mix until combined. If the dough is still too wet, add 1/4 cup more flour at a time. I needed 2 3/4 cup this time, but the amount varies slightly based on the weather.
Knead for six minutes until you have a pliable and smooth dough.
Shape the dough into a smooth ball and place in an oiled bowl, turning around once to coat the top with oil.
Cover tightly and let it rise in a warm place for 2 hours. The dough has to at least double.
In a bowl, mix all the ingredients for the filling.
Punch down the risen dough and divide into six equal sized pieces.
Roll each piece into a rectangle, about 10 inches long and four inches wide.
Brush on some of the filling mixture on the rectangle, leaving a border of about 1/2 inch on all sides.
Starting at the long end, roll the dough into a long cylinder. If it is bumpy in parts, roll it to make it even throughout.
Pull the ends together to form a circle. Pinch the ends together, using some water if needed. Repeat for the rest of the dough.
Now comes the fun part. With a pair of scissors, make cuts in the wreaths at 3/4-inch intervals, going about 3/4ths of the way in (not all the way). Separate the segments slightly with your fingers.
Place the wreaths on a baking sheet, cover with a kitchen towel, and let them rise in a warm place for an hour.
At this point, if you have some of the oil mixture for the filling left, brush it on the wreaths. This will give the rolls a nice, golden sheen.
About half an hour before you bake, turn on the oven to 375 degrees.
Bake the rolls for 20 minutes or until they are all golden and puffy.
Remove the rolls to a rack to cool.
More cute rolls from the archives: