Garlic-Herb Dinner Roll Wreath

This complicated-looking bread is actually quite simple to make. And the dough is very forgiving. I found this easy to assemble, and delicious to eat.

In my first attempt of this bread, I rushed the timing. It was a last-minute addition to an already late dinner. I didn't cut any corners on the rising, but I was baking multiple things at different temperatures, so had to use some intuition about how to adjust for the bread.

Original recipe is below, with only one alteration -- the original calls for you to shape the bread into a 17" log and then let rest in the fridge for 30 minutes. I didn't have the space in my fridge for this, so decided to shape it first and let it rest for the full length at room temperature.

Impressive to present at the table, but not actually that complicated to make!

Garlic-Herb Dinner Roll Wreath
Martha Stewart

To make the garlic-herb butter:

Combine all ingredients in a food processor until it is a spreadable paste. I was loose with measurements here and used up an entire bunch of parsley and the entire remains of some grated cheese I had. Which means I needed to adjust with an additional 2 T butter in order to have it become spreadable. Honestly, I'm not sure I would have had enough butter otherwise.

Garlic Herb Butter:
1/2	c parsley, fresh
1	T thyme, fresh
1 clove	garlic
1/3	c parmigiano-reggiano, shredded
4	T unsalted butter, softened
	salt and pepper

To make the bread:

1 1/2 Ts	active dry yeast
1/4	c warm water
1	egg
1/3	c warm milk, whole
1	T sugar
1 1/2 tsps	coarse salt
2 1/2	c flour
5	T unsalted butter, melted

Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Add egg and beat to combine.

Warm milk and melt butter in a small pot.

In bowl of a mixer, combine flour, sugar, and salt. Add all liquids and knead about 5 minutes, until smooth and supple.

Move to a bowl, cover, and let stand until doubled, about 1 hour.

Turn dough out on a lightly floured surface. Roll into a 17x10" rectangle. Spread garlic-herb butter evenly over the surface, all the way to the edges.

Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. 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 and let rise for one hour, until nearly doubled in volume.

Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes.

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