Brown Butter Rosemary Rolls (Shaped as a Wreath)
Sneak Preview: Brown butter and fresh rosemary turn simple bread-machine dough into a soft, fragrant pull-apart wreath that bakes in about 15 minutes. This festive yeast bread makes a beautiful holiday centerpiece and doubles as slider rolls for leftover ham or turkey.
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AIf you want a holiday bread that looks impressive without hours of work, this brown-butter rosemary wreath is a winner. The dough mixes on your bread machine’s DOUGH cycle, then you shape it by hand and bake it in the oven—no special equipment required. Brown butter adds rich, nutty flavor; rosemary brings a fresh, savory aroma; and the wreath format turns simple rolls into a beautiful pull-apart centerpiece. Yield: 15 soft rolls.
Perfect for Thanksgiving, Christmas, or any gathering where you want bread that’s both beautiful and worth sharing.
Two Ways To Form a Wreath Out of Christmas Dinner Rolls
- Single circle: Use a 13-inch pizza pan. Brush rolls with butter. Sprinkle them with herbs and salt immediately before placing them in the oven.
2. Double Circle: Place an oven-safe measuring cup in the middle of a circular pan to maintain the wreath shape. Shape rolls as pictured below. The open spot in the middle is the perfect set-up for filling with a pretty herb butter.
Don’t miss the video below if you need help forming little round dough balls
Ingredients and Substitutions
• BUTTER: Unsalted is best but salted works–just reduce the added salt slightly. Don’t substitute margarine.
• MILK: Whole or 2% works best. No need to warm.
• BROWN SUGAR: Adds subtle sweetness and depth. Sub with honey.
• EGG: Use “large” egg. Doesn’t need to be warmed.
• SALT: Table, sea salt, or Kosher (add a touch more with Kosher)
• BLACK PEPPER: Optional, but adds a gentle bite.
• FRESH ROSEMARY: Chopped and mixed into the dough for a fragrant, savory note.
• BREAD FLOUR: Provides enough protein for a sturdy yet soft roll. Substitute unbleached flour but rolls won’t be as chewy.
• YEAST: Use bread machine or instant yeast. No need to dissolve.
💡Tips That Make a Difference
• Brown the butter carefully: Stop heating as soon as you see golden specks; it burns quickly and will turn bitter.
• Even spacing matters: Arrange the dough balls evenly, leaving a small gap between each to allow room for rising.
• Finishing touch: Brush with butter, a sprinkle of rosemary, and flaky salt right before baking for a bakery-style finish.
Brown Butter Rosemary Rolls (Shaped as a Wreath)
Video
Ingredients
- ¼ cup (57 g) butter
- ¾ cup (173 g) milk
- 2 tablespoons brown sugar
- 1 (50 g) large egg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper optional
- 2 teaspoons chopped fresh rosemary
- 2-1/2 cups (300 g) bread flour
- 2 teaspoons bread machine or instant yeast
Instructions
- Brown the Butter: Melt 1/4 cup (57 g) butter on the stove and turn it to the lowest temperature. Allow it to turn golden brown. (Careful not to go too far and let it burn.) Let it cool a bit before adding it to the bread machine pan.
- Add the Ingredients: Add 3/4 cup (173 g) milk to the bread machine pan along with 2 tablespoons brown sugar, 1 (50 g) large egg, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 teaspoons chopped fresh rosemary, 2-1/2 cups (300 g) bread flour, and 2 teaspoons bread machine or instant yeast in the order given.
- Select the DOUGH cycle: Start the machine. Check after one minute to be sure the paddles are engaged and dough is starting to clump. Open the lid again after 15 minutes to make sure the dough is smooth and elastic–sticking to the sides, then pulling away cleanly. Refer to this post for instructions on how to adjust the dough if the hydration level is incorrect.
- Check the Rise: When the DOUGH cycle finishes, the dough should have doubled in size. If not, allow it to sit in the machine until it does.
- Shape the Wreath: Remove the dough to a floured surface. Divide the dough into 15 equal pieces and make them into smooth balls. Arrange on a round pizza pan 13-inches or larger, in a single or double circle as illustrated in the pictures above. Cover and allow to rise until almost double.If you prefer traditional rolls, skip the wreath and shape the dough into 15 round buns. Bake them in two 8- or 9-inch pans for soft pull-apart dinner rolls or slider buns.
- Optional Topping: If desired, brush with melted butter and chopped rosemary. Sprinkle lightly with sea salt.
- Bake in a preheated 375˚F (190˚C) oven for 12 to 15 minutes until golden brown. The internal temperature should reach 195˚F. when measured with a quick read digital thermometer.
Notes
• If you’re short on time, you can start with frozen bread dough and jump straight to shaping (Step 5).
• For flavor twists, mix in thyme, sage, or a pinch of garlic powder along with the rosemary.
• Already have a favorite dinner-roll dough? Use it. The wreath shaping method works beautifully with most soft yeast doughs.
• If using frozen bread dough, let rolls come to room temperature and start with step 5. Making Bread Without a Bread Machine Stand Mixer Method:
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Keep them at room temperature in an airtight container for up to 2 days. For longer storage, freeze in a zip-top bag for up to 2 months.
Warm in a 300°F (150°C) oven for 8–10 minutes or wrap in foil and heat until just warmed through.
Yes. Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and finish rising before baking.
Final Thoughts
If you love rosemary as I do, you might be interested in this Rosemary Bread Machine Recipe with Dried Cranberries and Pecans or my Bread Machine Rosemary Parmesan Foccacia.
Related Post: 18 Popular Holiday Dinner Rolls
Credits
The idea of the wreath comes from Martha Stewart Living. Recipe adapted from my favorite bread cookbook, One hundred years of bread: Classic Breads from your bread machine(paid link) by Sidney Brockman Carlisle.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
What are the ingredients for the brown butter? I can’t find them anywhere.
Hi Maggie,
You only need unsalted butter. Go to the first step in the instructions for all the details.
What a lovely shaping technique. Will definitely try it for Christmas dinner. …Susan
I made these last night for dinner. Oh, my! Wonderful, flavorful, pretty, easy and, best of all, delicious! Thank you for the inspiration to get back into bread-making.
Sooo pretty! I’m going to give them a go. BTW, I see you all over Pinterest! ; )
What a lovely shaping technique. Will definitely try it for Christmas dinner. …Susan
Paula,
That wreath is so pretty! And since you can use store-bought dough, I’m in!
My whole family enjoyed these. I substituted one cup of flour with whole wheat just to make them a little more healthful, and they were delicious. Thanks for the recipe. Really good as sandwiches with baked ham.
Glad to hear you like them Pam. I can imagine they were fabulous with the whole wheat flour. Thanks for reporting back.
Absolutely wonderful. I can smell Christmas already. Delicious. Thanx Paula.
Absolutely gorgeous, Paula! I can imagine the smell of these beauties while baking! And your Christmas themed presentation is gorgeous!
BTW, I love your videos! Very useful, and very well done!
I love the wreath- so pretty for a party!
Pretty neat idea there about he cup in the middle of the rolls before rising. Great photos too 🙂
Beautiful and delicious I’m sure! Love this!
Great post, Paula, and I love the tip about the measuring cup. Beautiful photo.
They look absloutleysuper beautiful and double delicious, love the flavours in those rolls.
I made these last night for dinner. Oh, my! Wonderful, flavorful, pretty, easy and, best of all, delicious! Thank you for the inspiration to get back into bread-making.
Already? Wow! Glad you liked them. Thanks for reporting back. Paula
I’ve made the rosemary dinner rolls before and they are delicious. I love that you made a beautiful wreath with yours and that you left it edible! LOL
Thanks so much for the mention and the link-back to my site. So nice of you and I appreciate it.
PS Very good tutorial on how to make yours.
Oh my Paula, I have just gained 5 pounds by looking at your pictures! I’m so glad to have you as my scapegoat! 🙂 These look incredibly delicious!
I just have a question: could I use instant yeast instead? I don’t live in America and I’m afraid I won’t be able to find the type of yeast you mention to use to make this bread.
It looks yummy, beautiful, and even easy to make.
Thanks for sharing.
Cheers!
Yes! Instant yeast will work beautifully.