Rosemary Buttermilk Roll Wreath
These delicious fragrant rolls are so festive as a centrepiece on your Christmas table, meaning that your décor is sorted. They have been shared with us by Tenina Holder of Cooking with Tenina from her book Merry Christmix Too.
Recipe Tester Feedback: "A lovely soft roll with hints of rosemary. Looks very impressive for Christmas lunch!" - Kristi
Contains: Gluten / Dairy / Egg
Preparation Time 10 minutes + 2-4 hours rising time
Cooking Time 12-15 minutes
Makes 22 rolls
Can be frozen
- yeast - 30g, fresh or 2 tsp dry yeast
- water - 60g
- sugar - 70g
- butter - 110g
- buttermilk - 220g
- salt - 1 tsp
- bakers flour - 680g, plus extra for dusting
- fresh rosemary - 2, sprigs, leaves only
- Place yeast (30g fresh or 2 tsp dry), water (60g), sugar (70g), butter (60g only) and buttermilk (220g) into bowl. Program 2 minutes / 37C / Speed 2.
- Add salt (1 tsp), egg (1) and bakers flour (680g) to the bowl. Mix Speed 6 /10 seconds.
- Add rosemary leaves (from 2 sprigs) to the bowl. Program 8 minutes / Closed Lid / Kneading Function.
- Turn out onto floured silicone mat and bring dough together into a tight ball. Place in a bowl that has been lightly oiled, cover bowl in clingfilm and prove for 1.5-2 hours or until doubled in size.
- Place dough onto silicone mat and form into approximately 22 evenly weighted rolls (approx. 52g each). Place on the lined tray in two concentric circles close to each other. The outside circle should contain14 rolls and the inside circle 8 rolls.
- Brush with melted butter (50g) and allow to prove for 1.5-2 hours or until they have doubled in size again.
- Preheat the oven to 200C.
- Bake in the oven for 12-15 minutes or until lightly golden.
- Remove from the oven, brush with any remaining butter whilst still warm and serve.