Orange Brioche Dinner Roll Wreath
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Transform your holiday table with this stunning Orange Brioche Dinner Roll Wreath. Soft, pillowy brioche rolls infused with a hint of fresh orange zest are shaped into a festive wreath that’s as delicious as it is beautiful. Perfect for Christmas dinner or any holiday gathering, this centerpiece-worthy bread combines elegance and flavor in every bite.
A Festive Tradition with a Citrus Twist:
Bread wreaths have long been a symbol of abundance and togetherness, often gracing holiday tables in European and American homes. This recipe puts a delightful twist on tradition by incorporating the bright, zesty flavor of oranges into the classic brioche dough. The result is a buttery, slightly sweet roll with a hint of citrus that pairs perfectly with savory dishes or can be enjoyed on its own.
Making this orange-flavored bread wreath is a labor of love, but the process is rewarding and achievable with a little patience. The golden, glossy finish and aromatic orange notes make this a standout addition to your holiday menu.
Why You’ll Love This Recipe:
Show-Stopping Presentation: A gorgeous wreath shape that doubles as decor for your dinner table!
Buttery and Soft: This brioche dough yields incredibly tender and fluffy rolls. It’s my favorite recipe!
Festive Flavor: Orange zest and fresh orange juice adds a bright and refreshing citrus note to the bread.
Versatile Pairing: Ideal for both sweet and savory holiday spreads, or even a festive holiday charcuterie board!
Gathering Ingredients:
Milk. You can substitute any type of milk for this recipe, or simply use warm water in its place.
Orange Juice. Use fresh orange juice for this recipe for the best flavor!
Active Dry Yeast. Do not use another type of yeast for this recipe.
Brown Sugar. You can use either light or dark brown sugar, though light is preferable.
Eggs.
Orange Zest.
Salt.
Cardamom. If you do not like the flavor of cardamom, you can replace it with cinnamon or simply omit the spice overall.
Flour. All-purpose flour works best for this recipe.
Butter. For the best tasting rolls use a high quality butter! Make sure that your butter is at room temperature before mixing the dough.
Tips for Making a Perfect Brioche Wreath:
Plan Ahead: Brioche dough requires a long kneading time (around 30 minutes) and two rises, so allow ample time for proofing.
Uniform Rolls: Weigh each dough ball for uniform rolls.
Flavor Enhancements: A pinch of cardamom, cinnamon, or nutmeg adds a warm note of holiday spice.
Storage: Keep leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
Serving Suggestions:
This Orange Brioche Dinner Roll Wreath pairs beautifully with roasted meats, creamy soups, or a selection of cheeses. It’s equally delightful when served with honey butter or orange marmalade for a sweet treat. Below are some lovely recipes to serve alongside your Christmas bread roll wreath!
Final Thoughts:
This Orange Brioche Dinner Roll Wreath is more than just a side dish; it’s a celebration of holiday warmth and togetherness! Whether adorning your Christmas dinner table or gifted to loved ones, this recipe captures the joy of the season in every bite. Its soft texture, golden hue, and vibrant citrus flavor will leave a lasting impression, making it a new tradition to cherish. I hope you enjoy making this easy dinner roll wreath!
xoxo Kayla
Brioche Dinner Roll Wreath
Ingredients
- 3/4 cup (180 ml) warm whole milk
- 1/4 cup (60 ml) orange juice, room temperature
- 1 tbsp (12 g) active dry yeast
- 1/4 cup (60 ml) brown sugar, packed
- 3 large eggs, lightly beaten
- 2 tsp (6 g) orange zest
- 1 tsp kosher salt
- 1/2 tsp cardamom
- 5 cups (650 g) all-purpose flour
- 1/2 cup (116 g) salted butter, softened
- 1 large egg + 1 tbsp (15 ml) water, for egg wash
Instructions
- In the bowl of a standing electric mixer fitted with a dough hook, whisk together the milk, orange juice, yeast, and brown sugar. Leave the mixture to bloom, or grow and become bubbly, for about 5 minutes.
- Next, add in the eggs, orange zest, salt, and cardamom. Begin to slowly incorporate the flour, adding about 1 cup (125 g) at a time, until the dough begins to come together and no longer clings to the sides of the bowl, about 6 to 8 minutes. It may be a bit dry, but this is normal at this stage.
- Once all of the flour has been added, it is time to begin beating in the butter. Add the butter 1 tablespoon (14.5 g) at a time, waiting until it has been fully absorbed into the dough before adding the next piece. This should take about 2 to 3 minutes per tablespoon. When all of the butter has been added, turn the mixer to medium-high speed and knead the dough for 20 minutes, or until it passes the windowpane test. You can test the dough by pulling it from the bowl and holding it in front of you. Stretch the dough as thin as possible without breaking it. Imagine you are stretching a pizza dough. If the dough breaks easily when stretched, it needs more kneading time. If you can stretch the dough and it becomes thin, like a window pane, then it is ready.
- Lightly grease a large bowl. Shape the dough into tight ball and set it, seam side down, in the prepared bowl. Cover the dough with plastic wrap or a damp kitchen towel and leave it to rise until doubled, about 1 to 1.5 hours.
- Gently deflate the dough with your hands. Divide the dough into 26 equal sized pieces. If you would like identical rolls, weigh the dough on a kitchen scale and divide the pieces accordingly by weight. Shape each piece of dough into a small ball, pinching the bottoms closed.
- In the center of a large round baking sheet lined with parchment paper, like a pizza pan, place a 4-inch (10-cm) oven safe bowl flipped upside down. Lightly grease the outside of the bowl with cooking spray or butter.
- Arrange 10 rolls around the outside edge of the bowl, then place the remaining 16 rolls around the outside of the inner ring of rolls. Cover the pan with plastic wrap or a damp kitchen towel and leave them to rise until nearly doubled, about 35 to 45 minutes.
- While the rolls are rising, preheat the oven to 350° F (177° C). Once the rolls are puffed, brush them all over with the egg wash. Bake the rolls in the preheated oven for about 20 to 25 minutes or until golden brown and cooked through the center. They may still be soft when you remove them from the oven, but they will continue to bake!
- With oven mits, remove the bowl from the center of the rolls and carefully transfer the parchment paper and the rolls to a wire cooling rack. When ready, serve the rolls warm on a decorative plate or tray! Decorate the finished rolls with fresh cranberries, sprigs of rosemary, and cinnamon sticks for a festive touch.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
