For as long as I can remember my family has been enjoying our Orange Glazed Dinner Rolls for every special occasion/ holiday meal. This Christmas I decided that this year I would switch it up a bit. I wanted it to be something that resembled a Christmas Wreath to help the whole meal look extra festive. So I took the idea of “sticky buns” or “monkey bread” that is a sweet, sticky cinnamon roll round shape loaf that has individual pieces you can pull-apart and share with your friends and family. With that concept in mind, I grabbed a bunch of fresh herbs, cheese
You can totally mix up the fresh herbs, cheeses, and dried fruit (you can even add chopped nuts), to coordinate with your meal or with what you have on hand! Make a little garlic butter to dip and BAM! So delicious!
This masterpiece is super simple to put
- To watch a video on me making the dough, check out this recipe: Orange Glazed Dinner Rolls
- To make sure your dough balls are equal, weigh your dough and then break it up into 24 even parts before shaping them.
- Make sure that when you are layering each roll that you alternate which flavor you put down so that the same flavor doesn’t touch the other.
- If making your dough from scratch intimidates you, you could use a frozen pre-made dough like Rhodes Rolls
- Make sure you have a good thermometer, so you can check the internal temperature and know for sure when your wreath is cooked through. I use my Thermapen MK4 to check the temp. I aim for a 185 degrees internal temperature. If your budget isn’t quite ready for that one, I also recommend their ThermoPop, it is very accurate but just takes slightly longer to read the temperature.
I made a simple ranch dip to allow my guests to dip their rolls into if they’d like. You can also do a marinara sauce, a hummus, garlic butter … the possibilities are endless.
I am so excited to see these beauties show their faces on your holiday dinner table! Make sure to let me know if you try it out!
Savory Pull-Apart Rolls
Herb & Seasonings
- 2 tsp Garlic minced
- 1/2 cup Butter, salted melted
- 1/2 cup Chives, fresh minced
- 1/2 cup Parsley, fresh chopped
- 1/2 cup Sharp Cheddar Cheese shredded
- 1/2 cup Parmesan Cheese shredded
- 1/2 cup dried cranberries to taste
- Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast). Put to the side and allow yeast to bloom.
- Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter.
- Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk. Then pour into mixing bowl with yeast, whisk to combine.
- Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms. Still slightly sticky but not too sticky.
- Grease mixing bowl, place dough back in and grease the top of the dough, then cover and place in refrigerator. Allow to rise for at minimum 4hrs, but I prefer overnight.
- Once it has completed it’s rise, remove from fridge. Pour dough out onto a floured surface. Knead a few times to get a smooth ball. Separate into 24 even pieces and gently form into round balls.
- Grease a non-stick bundt pan. Mix minced garlic into melted butter. Dunk each dough ball into the garlic butter then into desired herb, cheese or dried fruit. place into bundt pan and alternate each flavor.
- Once all are in the bundt pan, cover with a cloth and allow to rise for 2hrs.
- Preheat oven to 350 degrees. Brush with melted butter and bake 15-20 minutes or until cooked through. Use an instant-read thermometer, rolls are cooked perfectly once they reach an internal temperature of 185 degrees. Remove from oven, place a thin spatula in the side to loosen from bundt pan while still warm. Place a serving platter on top of the pan and then flip the bundt pan over and hopefully, it releases from the pan.
- Serve with a dip of choice in the center.