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Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil

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  • Author: Jen


This Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil would make a great addition to your table!


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


  1. Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes.
  2. Microwave milk until comfortably warm and set aside.
  3. Next, microwave butter until melted and set aside.
  4. In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine.
  5. Next add milk, butter, beaten eggs and yeast, mix with wooden spoon.
  6. Continue to mix together until combined.  Texture will be thick and sticky.
  7. Cover bowl with moist towel and let rise for at least two hours or until it doubles in size.
  8. When dough has risen remove towel and punch to deflate.
  9. On a lightly floured surface divide dough into two separate narrow logs.
  10. Now cut into 1 1/2 inch pieces.
  11. Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down.
  12. Once you have formed all rolls you are ready to assemble the wreath.
  13. The best pan for this is a pizza pan lined with parchment paper.
  14. Give it a light spray of cooking oil to ensure that the rolls do not stick.
  15. 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.
  16. Now arrange the rolls around the bowl leaving a small amount of space between each roll.
  17. Add a second row of rolls.
  18. Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes.
  19. Remove when they are lightly brown.
  20. 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:

  1. Add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.