In this beautiful, doughy Savory Herb Wreath, herbaceous bread rolls form a pillowy barrier around a gooey wheel of Brie cheese. Topped with Hydrated Cranberries and a touch of fresh rosemary, this edible centerpiece was destined for a place of honor on your Thanksgiving spread.
Savory Herb Wreath
Makes 30 rolls
Ingredients
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
- ⅓ cup (67 grams) granulated sugar
- 2¼ teaspoons (7 grams) instant yeast
- 1 tablespoon (9 grams) kosher salt
- ¾ teaspoon (1.5 grams) poultry seasoning
- ½ teaspoon dried thyme
- ¾ cup (180 grams) whole milk
- ⅔ cup (160 grams) water
- ½ cup (113 grams) unsalted butter, divided
- 2 large eggs (100 grams), room temperature and divided
- ½ teaspoon chopped fresh sage
- ½ teaspoon chopped fresh rosemary
- 1 (8-ounce) wheel (226 grams) Brie cheese
- Garnish: Hydrated Cranberries (recipe follows), fresh rosemary sprigs
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, yeast, salt, poultry seasoning, and thyme at medium-low speed until well combined.
- In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined, stopping to scrape sides of bowl. Add 1 egg (50 grams), and beat until combined, stopping to scrape sides of bowl. Gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 9 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.
- Punch down dough; cover and let stand for 5 minutes.
- Punch down dough. Turn out onto a lightly floured surface, and divide into 30 portions (about 35 grams each). Roll each portion into a ball, pinching any seams closed if needed.
- Line a baking sheet with parchment paper. Place lid of Brie container or a 4½-inch round cutter in center of prepared pan. Place 12 dough balls in a circle around lid or cutter, leaving a ¼-inch gap between dough balls and between balls and lid. Place remaining dough balls, evenly spaced and almost touching, ¼ inch outside first circle. Cover and let rise in a warm, draft free place (75°F/24°C) until dough holds an indentation when poked, 35 to 45 minutes.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk remaining 1 egg (50 grams), and brush onto dough. Remove lid or cutter, and place Brie in center of rolls.
- Bake until golden brown, 20 to 25 minutes.
- Meanwhile, in a small saucepan, cook sage, chopped rosemary, and remaining ¼ cup (56.5 grams) butter over medium heat, stirring occasionally, until butter is melted. Immediately brush hot rolls with butter mixture. Garnish with Hydrated Cranberries and rosemary sprigs, if desired.
Notes
Note: Test the dough for proper gluten development using the windowpane test. 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.
Transportation: Bake Savory Herb Wreath as directed (best baked same day as serving) through step 10. Keep the wreath on the parchment paper, and let cool completely on a wire rack. Move the wreath to a portable dish, and cover. Make the butter mixture in step 11, let cool, and refrigerate in an airtight container. Make Hydrated Cranberries, let cool, and refrigerate in an airtight container.
To Reheat: Preheat oven to 300°F (150°C). Place Savory Herb Wreath on a parchment paper-lined baking sheet. Bake until heated through, 20 to 30 minutes. Meanwhile, microwave butter mixture on high in 10-second intervals, stirring between each, until fluid. Let Hydrated Cranberries come to room temperature. Immediately brush hot wreath with butter mixture. Garnish with Hydrated Cranberries and rosemary, if desired.
Transportation: Bake Savory Herb Wreath as directed (best baked same day as serving) through step 10. Keep the wreath on the parchment paper, and let cool completely on a wire rack. Move the wreath to a portable dish, and cover. Make the butter mixture in step 11, let cool, and refrigerate in an airtight container. Make Hydrated Cranberries, let cool, and refrigerate in an airtight container.
To Reheat: Preheat oven to 300°F (150°C). Place Savory Herb Wreath on a parchment paper-lined baking sheet. Bake until heated through, 20 to 30 minutes. Meanwhile, microwave butter mixture on high in 10-second intervals, stirring between each, until fluid. Let Hydrated Cranberries come to room temperature. Immediately brush hot wreath with butter mixture. Garnish with Hydrated Cranberries and rosemary, if desired.
Hydrated Cranberries
Makes 1½ cups
Ingredients
- 1¼ cups (145 grams) dried cranberries
- 1 teaspoon (4 grams) tightly packed orange zest
- ⅓ cup (80 grams) fresh orange juice
- 2 tablespoons (28 grams) firmly packed dark brown sugar
- ¼ teaspoon kosher salt
Instructions
- In a small saucepan, stir together all ingredients. Bring to a gentle boil over medium heat, stirring occasionally, until thickened, about 5 minutes.
