Holiday rosemary bread wreath

• Vegetarian

• Produce

  • 4 tsp Rosemary, Fresh

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 cups All bob's red mill all-purpose white flour
  • 2 tbsp Granulated sugar
  • 1 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 1/4 cups Milk
  • 2 tsp Parmesan, grated

• Liquids

  • 2 tbsp Water

Found on culinaryginger.com

Description

Ingredients

• 2 1/4 teaspoons active dry yeast
• 2 tablespoons granulated sugar
• 2 tablespoons warm water
• 1 1/4 cups warm milk
• 4 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 2 large eggs, room temperature
• 3 cups all Bobs Red Mill all-purpose white flour
• 4 teaspoons fresh rosemary, chopped
• 4 tablespoons unsalted butter, melted
• 2 teaspoons Parmesan grated

Directions

• Add the yeast, sugar and water to a small bowl and mix. Let stand for 10 minutes until foamy.
• In medium bowl, whisk together milk, 4 tablespoons butter, salt and eggs. Set aside.
• To a large bowl add the flour and 3 teaspoons rosemary. Add the wet mix and yeast to the flour and mix until well combined.
• Turn out onto a floured surface and knead for 5 to 10 minutes until elastic and smooth.
• Coat a bowl lightly with oil and place the dough in the bowl. Cover with plastic wrap and leave in a warm place for 1 1/4 hours until doubled in size.
• Preheat oven to 375°F.
• Grease a large flat baking sheet, 16 x 14 inches.
• Place a 3 inch metal cookie cutter in the center of the baking sheet.
• Divid the dough into 27, 1.3 ounce balls. You can freeze the rest of the dough or make more rolls.
• Start in the center, place 9 rolls, leaving a 1 inch gap between the cookie cutter and rolls and place them in a circle.
• Place the remaining 18 rolls around the first circle, almost touching.
• Place a towel over the wreath and leave in a warm place for 1 hour until the rolls have doubled in size.
• Brush the wreath liberally with 4 tablespoons melted butter and sprinkle with the rest of the rosemary and parmesan cheese.
• Bake for 20-25 minutes until golden brown.