Our savory Pull-Apart Milk Bread Wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!
Pull-Apart Milk Bread Wreath
Makes 20 rolls
Ingredients
- ⅔ cup (160 grams) plus 1 tablespoon (15 grams) whole milk, room temperature and divided
- 4 tablespoons (48 grams) granulated sugar, divided
- 1 (0.25-ounce) package (7 grams) active dry yeast*
- Milk Roux (recipe follows), room temperature
- 3 to 3¼ cups (381 to 413 grams) bread flour
- ¼ cup (57 grams) plus 2 tablespoons (28 grams) unsalted butter, melted and divided
- 2 large eggs (100 grams), room temperature and divided
- 3 tablespoons (8 grams) lightly packed chopped fresh dill
- 2¼ teaspoons (6.75 grams) kosher salt
- 1 teaspoon (3 grams) garlic powder
- Everything bagel seasoning, for sprinkling
- Garnish: chopped fresh dill
Instructions
- In a small microwave-safe bowl, heat ⅔ cup (160 grams) milk on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C).
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, 1 tablespoon (12 grams) sugar, and yeast. Let stand until foamy, about 10 minutes.
- Add Milk Roux, 3 cups (381 grams) flour, ¼ cup (57 grams) melted butter, 1 egg (50 grams), dill, salt, garlic powder, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; beat at low speed just until combined, stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed for 3 minutes. Increase mixer speed to medium-low, and beat until a soft, smooth dough forms, 6 to 8 minutes, stopping to scrape sides of bowl; add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Check dough for proper gluten development using the windowpane test. (See Note.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Line a baking sheet with parchment paper. Place a 1¾-inch round metal cutter in center of prepared pan.
- Punch down dough; let stand for 5 minutes. Divide dough into 20 portions (about 38 grams each). Roll each portion into a ball, pinching any seams closed if needed. Place 6 dough balls in a circle around cutter, leaving a ¼-inch gap between dough balls and cutter. Place remaining dough balls, evenly spaced and almost touching, outside first circle. Cover and refrigerate overnight.
- Let rolls rise, covered, in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when poked, 1 to 2 hours.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk.
- Gently remove cutter from center of pan; brush egg wash on top of dough.
- Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 18 minutes. Brush tops of warm rolls with remaining 2 tablespoons (28 grams) melted butter. Sprinkle with everything bagel seasoning. Garnish with dill, if desired. Serve immediately.
Notes
*We use Red Star® Active Dry Yeast.
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Milk Roux
Makes about ⅓ cup
Ingredients
- ⅓ cup (80 grams) whole milk
- 2 tablespoons (16 grams) bread flour
Instructions
- In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until thickened, an instant-read thermometer registers 149°F (65°C), and whisk leaves lines on bottom of pan. Transfer to a small bowl, and let cool completely before using.
Make-Ahead Timeline
1 Day Before:
- Make dough.
- Proof dough, 40 minutes to 1 hour.
- Divide dough and shape into a wreath.
- Cover and refrigerate overnight.
Day Of:
- Proof dough, 1 to 2 hours.
- Preheat oven to 350°F (180°C).
- Brush dough with egg wash.
- Bake for 15 to 18 minutes.
- Brush with butter; sprinkle with seasoning and dill.
- Enjoy!
It was very involved and a lot of work. I made the dough the night before. Honestly, I didn’t think it would be good considering dough was tough and it didn’t have the window pane effect after mixing my dough. I mixed for longer than called for. I crossed my fingers for the next day. I let rise on my stove top for 2 hrs on top of the oven with it on top make it warm…. then baked. We ate for Christmas and it was absolutely AMAZING! So delicious! thank you for the recipe!