Description
This Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil would make a great addition to your table!
Ingredients
Dinner rolls
- 4 1/2 cup Bread flour
- 1 TBSP instant yeast
- 1/2 cup of warm water
- 1/4 a cup of white sugar
- 1 cup milk room temperature
- 4 TBSP unsalted butter melted
- Two eggs beaten at room temperature
- 1 teaspoon sea salt
Dipping oil
- 1/2 cup of olive oil
- 1/2 Cup of balsamic vinegar
- one garlic clove minced
- 1 TBSP fresh rosemary or 1 teaspoon dried rosemary
- 1/8 cup Pomegranate seeds
- 1/8 shredded Parmesan cheese
- Kosher salt
Garnish (optional)
- 2 TBSP melted butter
- 1/8 of a cup of pomegranate arils
- 1/8 cup parmesan cheese
Instructions
- Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes.
- Microwave milk until comfortably warm and set aside.
- Next, microwave butter until melted and set aside.
- In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine.
- Next add milk, butter, beaten eggs and yeast, mix with wooden spoon.
- Continue to mix together until combined. Texture will be thick and sticky.
- Cover bowl with moist towel and let rise for at least two hours or until it doubles in size.
- When dough has risen remove towel and punch to deflate.
- On a lightly floured surface divide dough into two separate narrow logs.
- Now cut into 1 1/2 inch pieces.
- Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down.
- Once you have formed all rolls you are ready to assemble the wreath.
- The best pan for this is a pizza pan lined with parchment paper.
- Give it a light spray of cooking oil to ensure that the rolls do not stick.
- Start with a oven safe shallow bowl (4 inches is a great size) in the middle of the pan. Fill bowl with a bit of water.
- Now arrange the rolls around the bowl leaving a small amount of space between each roll.
- Add a second row of rolls.
- Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes.
- Remove when they are lightly brown.
- Melt 2 tablespoons of butter and brush top of rolls and sprinkle with Parmesan cheese, pomegranate seeds and a light sprinkle of salt.
Dipping Oil:
- Add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.