Bread is for celebrating and this Rosemary Einkorn Bread Roll Wreath with Baked Brie, Pomegranate and Pistachios makes a showstopper centerpiece for any Holiday table.

Your guests will ooh and aah and ask how you did it!  Just smile and say “Oh!  It was nothing!”

The bread rolls in this festive wreath are made completely with einkorn flour.  I used a mix of all-purpose and home-milled wholegrain einkorn flours.

The recipe I used to make the rolls in this wreath has become my go-to yeast roll recipe this season.

I’ve made these dinner rolls several times and each time, I use a different grain to compliment the all-purpose flour.  I’ve tried it with emmer, khorasan, and einkorn. I believe these einkorn rolls are my favorite so far.

What’s in these Rosemary Einkorn Bread Rolls?

I brought these rolls to a Christmas party and everyone kept asking me what was in them. They were tasting the nutty flavor of einkorn, but they couldn’t quite put their finger on what they were experiencing until I explained what einkorn was.

The chopped rosemary and coarse salt sprinkled on top of the rolls enhance the flavor of the einkorn. I love rosemary. I have a big rosemary bush growing in my yard that I like to use.  Sometimes, I add too much, but this was not the case with these rolls.  No one complained about there being too much rosemary.

The rolls and the brie were a big hit!  After the dinner was over, I was surprised to find only a little bit of brie and a couple of rolls left.  Yes!

This bread roll wreath is easy to put together!

Did I mention this bread roll wreath is very easy to prepare?  Once you have the dough for the rolls made, it goes together fairly easily!

You’ll need a round pan. I used a 16″ round pizza pan, but a 14″ round pan would be fine.  I lined the pan with a couple of sheets of parchment paper, and after the rolls were placed around the brie, and before baking, I cut the parchment to fit the pan.

The brie goes in the center of the pan and the rolls are placed tightly around it.  For this version in the photo below, I shaped twenty-nine rolls but only used twenty-eight rolls.  However, if you place them a little closer together, you can probably get twenty-nine rolls – eleven in the center and eighteen around the outside. Don’t worry if you have one roll left over like I did.  Just eat the extra one – after it’s baked of course!

You don’t have to do anything to the brie before baking unless you just want to. You can add herbs and spices if you like, but I was aiming for simplicity so I left it plain and added the garnish after it was baked.

Just before baking, brush an egg wash over the rolls, then sprinkle with chopped rosemary and coarse salt, if desired.

During baking, the rolls will turn a lovely golden brown color and expand to form a beautiful double ring.

Add festive garnishes to the bread roll wreath

Then you’ll add the garnish to the rolls and the brie.  I used pomegranate arils, chopped pistachios, and sprigs of rosemary.

I kept the bread roll ring on the parchment for serving.  It makes for easy transport and provides for quick clean up once the rolls have been devoured – I mean enjoyed.

About the Brie:

• Use a Brie that comes in a wooden box
• Remove the plastic wrap before placing it on the baking pan

About the yeast rolls:

• You may use the yeast roll recipe included with this post, or your favorite roll recipe to make this bread wreath.
• The rolls featured in this post are made completely with einkorn flour, but you may use the flour of your choice.  Although I do recommend using a higher proportion of all-purpose to whole wheat flour.
• If you use regular all-purpose flour instead of einkorn, you’ll most likely need a bit more hydration.  Increase the water used to activate the yeast to 1/2 cup instead of using 1/4 cup.

Find more creative bread wreath ideas on Pinterest

The inspiration for the bread roll wreath came from Pinterest.  A couple of different variations showed up in my Pinterest feed, and I knew this wreath was what I wanted to bring to the Christmas party.

The baked brie with rosemary, pomegranates, and pistachios was also found on Pinterest.  It makes a very festive presentation. You can serve the brie with crackers or a crusty baguette, but it works equally well with these yeast rolls.

Inspired by:

• Baked Brie and Bread Wreath by The Candid Appetite  (Check out his gorgeous photography and styling)
• Baked Brie and Pomegranates by Love and Lemons
• Festive Filled Brioche Centerpiece with Baked Camembert by BBC GoodFood

Rosemary Einkorn Bread Roll Wreath with Baked Brie, Pomegranate & Pistachios

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• Author: Bread Experience
• Yield: 29 Rolls 1x

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Description

Bread is for celebrating and this Rosemary Einkorn Bread Wreath with Baked Brie, Pomegranate and Pistachios makes a showstopper centerpiece for any Holiday table.

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Ingredients

Units USM Scale 1x2x3x

Dough:

• 57 grams / 1/4 cup warm water *See Notes
• Pinch of sugar
• 1 pkg / 2 1/4 tsp / 1/4 oz active dry yeast
• 350 grams / 1 1/2 cups organic milk (I use almond milk)
• 80 grams / 1/3 cup organic sugar **See Notes
• 2 1/4 tsp sea salt
• 5 Tbsp butter
• 1 large egg, lightly beaten
• 560 grams (4 cups + 4-5 Tbsp) all-purpose Einkorn flour
• 130 grams (1 cup) whole grain Einkorn flour (I use home-milled flour)

Egg Wash:

• 1 large egg, whisked with a splash of water
• 2 Tbsp chopped rosemary
• 1 Tbsp coarse sea salt, for sprinkling

Brie:

• 1 (8-ounce) wheel of brie, chilled

Garnish:

• 1/4 cup pomegranate arils
• 2–3 Tbsp chopped pistachios
• 1/4 cup Rosemary sprigs

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Instructions

1. Pour the warm water in a large bowl and sprinkle the yeast over it, and add a pinch of sugar. Stir to dissolve the yeast; then set aside until the mixture is frothy, about 10 minutes.
2. In a medium pot, combine the milk, sugar, salt and butter. Heat the mixture to 115 degrees F. and stir until the butter is melted. Add the milk mixture to the yeast mixture. (If the milk mixture is too hot, let it cool a bit before incorporating it into the yeast.) Then stir in the lightly beaten egg.
3. In a large bowl, stir together 4 cups of all-purpose and 1 cup of whole wheat flour. Add the wet ingredients to the dry ingredients and combine using a Danish dough whisk or large wooden spoon. Mix, adding additional all-purpose flour, 1 tablespoon at a time, as needed, until it forms a soft dough. Scrape down the bowl, form the dough into a rough ball and place it back in the bowl. Cover with a wet kitchen towel or bees wrap, and let it rest (autolyse) at warm room temperature for 30 minutes.
4. After the autolyse, stretch and fold the dough over itself in the bowl. It should begin to have more structure at this point. Recover the bowl, and let the dough rise in a warm place for about 2 – 2 1/2 hours, or until doubled in size. You may stretch and fold the dough again after an hour, then leave it to rise for another 1 to 1 ½ hours.
5. Punch the dough down to release the air, and transfer it to a lightly floured work surface. Divide the dough into 29 equal pieces (about the size of a golf ball). (My dough weighed 1241 grams total so each piece weighed ~43 grams.) Keep the dough pieces covered with a damp kitchen towel while shaping the wreath.
6. Line a round baking pan or pizza pan with parchment. Remove the plastic from the brie and place it in the center of the baking pan. Working with one dough ball at a time, roll each piece into a tight ball by rolling the dough with the palms of your hands on the work surface.
7. Start lining up the dough balls around the brie and form two rings. The first layer, closest to the brie, should have 11 rolls. The outside layer should have 28-29 rolls, depending on how snuggly you place them together. Cover the wreath loosely with a damp kitchen towel or bees wrap and let it rest for 45 minutes to an hour, or until doubled in size. Brush the rolls with the egg wash, and then sprinkle with the chopped rosemary and coarse sea salt.
8. Preheat the oven to 375 degrees F. Bake the rolls 20 to 25 minutes or until golden brown and puffy. They should rise up higher than the wheel of brie.
9. Remove from the oven and let cool slightly. Garnish the rolls with pomegranate arils and rosemary sprigs and the brie with rosemary sprigs, pomegranate arils and pistachios. You may sprinkle sea salt over the brie, if desired.
10. Serve warm and let the accolades begin.

Notes

*If you use regular all-purpose flour instead of einkorn, you’ll most likely need a bit more hydration. Increase the water used to activate the yeast to 1/2 cup instead of using 1/4 cup.

**I’ve tried these rolls using 1/2 cup, 1/3 cup and 1/4 cup of sugar. I thought 1/2 cup was too sweet, 1/4 cup was not quite sweet enough, but 1/3 cup hit the sweet spot – literally.

• Category: Bread Roll Wreath

Happy Holiday Baking!

Cathy