GARLIC-HERB DINNER ROLL WREATH
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.
Provided by Sarah Carey
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
- For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
- To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
- 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 with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.
HOLIDAY WREATH ROLLS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
- Combine the cheese, garlic, and herbs in a small bowl. Set aside.
- Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
- Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.
GARLIC-HERB DINNER ROLL WREATH
Give the idea of breaking bread a whole new meaning with this festive reimagining of classic Parker House Rolls. Place this stunner on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.
Provided by Sarah Carey
Categories Bread Recipes
Time 3h45m
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- For the Garlic-Herb Butter: In a food processor, combine parsley, thyme, garlic, and cheese and pulse until mixture has the texture of a paste. Add butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon salt and freshly ground pepper to taste; pulse to incorporate. This can be made up to a week in advance and refrigerated in an airtight container. Return to room temperature before using.
- For the Dough: Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes.
- Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)
- To Assemble: Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread garlic-herb butter evenly over surface, all the way to edges. Starting at a long end, roll dough into a tight cylinder, pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes.
- 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 with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°F. Bake wreath until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.
DINNER ROLL WREATH
Steps:
- Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
- Preheat oven to 375 degrees F.
- In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
- Serve on cake stand, garnished with fresh herbs.
HERBED DINNER ROLLS
After I had my sixth child, a friend dropped off dinner, including these rolls, which start in a bread machine. They were so delicious that I quickly bought my own machine so I could make them myself. -Dana Lowry, Hickory, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 16 rolls.
Number Of Ingredients 10
Steps:
- In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is complete, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks.
Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 166mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
EASY GARLIC HERB ROLLS.
Fool everyone one into thinking you slaved over these delicious pull-apart rolls. Excellent with pasta or a roast, the rolls look impressive and are buttery and moist. Recipes don't get any easier than this !
Provided by Chef Dee
Categories Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a large angel food pan with cooking spray, then place the frozen dinner rolls inside the pan.
- Mix the butter and seasonings, pour over the rolls.
- Let the buns raise at room temperature until doubled, about 4 hours.
- Bake at 350 for 20 - 25 min's until golden.
- Turn upside down and put on a large plate.
Nutrition Facts : Calories 51.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
HERB WREATH
This handmade wreath is beautifully crafted using fresh home grown rosemary, thyme, sage, lavender, oregano, bay leaves, splashes of color with red chili peppers, edible flowers or edible dried berries. A beautiful way to enhancing your home or your friends or families home for holidays that will keep your cooking herbs within easy reach. Many herbs carried a symbolic meaning- Bay: glory, honour, reward. Chamomile: energy in adversity, patience, long life, wisdom. Dandelion: faithfulness, happiness. Garlic: protection, strength, healing. Marjoram: joy happiness. Rosemary: remembrance, love, loyalty, fidelity. Sage: wisdom, long life, esteem immortality, esteem. Sunflower: haughtiness, lofty, pride, pure thoughts. Thyme: activity, bravery, courage. The amounts are missing because It depends how much you harvest as to the size of your wreath or how many you make. And don't stop at round try to make a swag as well. This does make a beautiful center piece with a candle in the center.
Provided by Rita1652
Categories Vegetable
Time 30m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Gather herbs, leaving the stems about 3 inches long. Use the freshest, healthiest herbs available, and make sure they are physically strong enough to withstand being bound together; basil, for example, may be too soft. Remove any spent blossoms or withered leaves. Lay out small bundles of the herbs, using three stems per bundle.
- Using 24-gauge wire, secure the rosemary to each other (The sprigs should all be facing the same direction) to form a circle.
- Attach the herbs to each other, wrapping the wire around the bottom of the herb stems. Place the next bundle so that it covers the stems of the first, arranging each variety of herb in its own quadrant. Or mix and match to fill any empty spots. being sure to secure the herb tightly for they will loosen as they dry. You should make the wreath as full as possible.
- The peppers or flowers can be pushed into where they need to go to fill and add color!
- Hang the finished, fragrant product in your kitchen so you can use it when needed or give it as a gift.
Nutrition Facts : Calories 14.4, Fat 0.2, Sodium 3.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.9, Protein 0.7
GARLIC HERB ROLLS
Baked in buttered muffin cups, these savory rolls are cute as a button. "I like to serve them with spaghetti or a bowl of soup," notes field editor Virginia Lapierre from Greensboro Bend, Vermont.
Provided by Taste of Home
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Beat in the flour, oil and salt until smooth. Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 30 minutes. , Grease six muffin cups with the butter. Combine the garlic powder, cheese, oregano and basil; sprinkle into cups. Punch dough down; divide into six portions. Shape each into a ball; place in prepared cups, turning once to coat. Cover and let rise until doubled, about 30 minutes. , Bake at 425° for 10-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 122mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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5/5 (3)Category BreadsCuisine AmericanTotal Time 2 hrs 50 mins
- Pour warm milk (110 to 115 degrees F) into the bowl of stand mixer. See Notes below. Stir in 1 teaspoon granulated sugar and yeast, and let it sit for 10 minutes until frothy. This means that the yeast is good. If it does not get frothy, start over with fresh yeast.
- Set up the dough hook attachment in the stand mixer. With the mixer on medium speed, beat in the remaining 2 tablespoons of sugar, eggs, melted butter, garlic powder, and salt until evenly combined. You may need to break up the eggs with a whisk. Note: If you don’t have a stand mixer, you can also follow steps 2 and 3 by hand - I’d recommend using a wooden spoon to mix everything.
- With the mixer on medium-low speed, mix in 3 cups flour, 1 cup at a time, scraping the sides of the bowl with a rubber spatula. Add the remaining flour in 1/4 cup increments as needed. I ended up using about 3 1/2 cups flour. Increase to high speed and mix until a dough forms and pulls away from the sides of the bowl. The dough should be slightly sticky, moist, and manageable. Then, on low speed, add the rosemary, parsley, and oregano until evenly incorporated.
- Transfer dough to a floured surface and knead by hand for about 3-4 minutes, sprinkling more flour as necessary. The dough should be moist, slightly sticky, and should spring back slowly when poked. Do not over-knead.
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