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Method
Step 1
Combine the water, milk, yeast and sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
Step 2
Lightly whisk 2 eggs in a separate small bowl. Combine the flour, salt, rosemary, thyme and half the pepper in a large bowl. Make a well in the centre. Add yeast mixture, whisked egg and butter. Stir to combine. Turn the flour mixture onto a lightly floured surface. Knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the sea salt flakes and remaining pepper in a small bowl. Place the chives, poppy seeds, sesame seeds and caraway seeds in separate bowls.
Step 4
Lightly whisk the remaining egg in a bowl. Divide dough into 23 even portions. Roll each portion into a ball. Lightly brush 1 ball with a little of the egg and dip 1 side in the chives to coat. Place on the lined tray. Repeat with the remaining dough balls and egg, alternating with the poppy seeds, sesame seeds, caraway seeds, pepper mixture and the remaining chives.
Step 5
Arrange dough balls side-by-side in 2 concentric circles on the lined tray to make a wreath. Bake for 5 mins. Reduce oven to 180°C. Bake for 25-30 mins or until the rolls are golden brown and sound hollow when lightly tapped.
Step 6
Place on a serving platter. Serve warm or at room temperature.
Serve with thyme sprigs and butter
Use a guide: For a perfectly round wreath, use a 5-6cm round metal pastry cutter as a guide. Place it in the middle of the lined tray and arrange the dough balls around the cutter. Remove the cutter before baking.
Prep time20 mins20 minutes, + 1 hour 5 mins resting time
+ 1 hour 5 mins resting time
Ingredients
1 cup (250ml) warm water
1/4 cup (60ml) milk
2 tsp (1 sachet/7g) dried yeast
1 tsp caster sugar
3 Coles Australian Free Range Eggs
4 cups (600g) plain flour
1 1/2 tsp salt
1 tbs finely chopped rosemary
2 tsp finely chopped thyme
1 tsp ground black pepper
80g butter, melted, cooled
1 tbs sea salt flakes
1/4 cup finely chopped chives
2 tbs poppy seeds
2 tbs sesame seeds
1 tbs caraway seeds
Description
Whip up this festive rosemary and thyme bread roll wreath that's packed with delicous herbs and seeds and guaranteed to impress your guests.
Method
Step 1
Combine the water, milk, yeast and sugar in a small bowl. Set aside for 5 mins or until the mixture is frothy.
Step 2
Lightly whisk 2 eggs in a separate small bowl. Combine the flour, salt, rosemary, thyme and half the pepper in a large bowl. Make a well in the centre. Add yeast mixture, whisked egg and butter. Stir to combine. Turn the flour mixture onto a lightly floured surface. Knead for 10 mins or until smooth and elastic. Transfer to a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until the dough doubles in size.
Step 3
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the sea salt flakes and remaining pepper in a small bowl. Place the chives, poppy seeds, sesame seeds and caraway seeds in separate bowls.
Step 4
Lightly whisk the remaining egg in a bowl. Divide dough into 23 even portions. Roll each portion into a ball. Lightly brush 1 ball with a little of the egg and dip 1 side in the chives to coat. Place on the lined tray. Repeat with the remaining dough balls and egg, alternating with the poppy seeds, sesame seeds, caraway seeds, pepper mixture and the remaining chives.
Step 5
Arrange dough balls side-by-side in 2 concentric circles on the lined tray to make a wreath. Bake for 5 mins. Reduce oven to 180°C. Bake for 25-30 mins or until the rolls are golden brown and sound hollow when lightly tapped.
Step 6
Place on a serving platter. Serve warm or at room temperature.
Serve with thyme sprigs and butter
Use a guide: For a perfectly round wreath, use a 5-6cm round metal pastry cutter as a guide. Place it in the middle of the lined tray and arrange the dough balls around the cutter. Remove the cutter before baking.
