If you’re feeling fancy this Thanksgiving, you should consider impressing your guests with these mini bread wreaths (hint: it’s much easier than you’d think!) The best part? You could make these tonight, freeze them for the next week and pop em in the oven day of. Move over dinner rolls, there’s a new player in town!
| prep time 4 Hour/s |
cook time 20 Minute/s |
total time 4 Hour/s 20 Minute/s |
Serves 10Ingredients
- 2 ½ cups all-purpose flour
- 2 ¼ cups bread flour
- 4 tsp salt
- 1 tablespoon yeast
- Parchment paper
- Kitchen shears
- Pizza stone
Instructions
- Pour 2 ½ cups warm water in a large mixing bowl and add in yeast. Let sit for 5 minutes until foamy.
- Add in all-purpose flour, bread flour, & salt. Mix well with a spoon until a wet and sticky dough is made. Cover bowl in plastic wrap and set aside until tripled in size, about 3 hours.
- Spread a thin layer of flour on a cutting board. Remove dough from the refrigerator and sprinkle with flour. Form into 10 small balls and wrap each with saran wrap and place back in the fridge for 30 minutes.
- Stretch each ball from the center to make a hole and form wreath shape. The hole should be about 1 ½” diameter. Place wreaths in groups of 3 or 4 on pieces of parchment paper and let rest, uncovered, for 15 minutes.
- Put a broiler pan on the lowest rack of the oven and a pizza stone on the top rack. Preheat oven to 475° F.
- Hold kitchen shears at a 45° angle and make deep cuts about 1” apart around the circumference of each wreath. Spread out the “leaves” to look like a wreath. Let rest, uncovered, for 15 minutes.
- Place the first group of wreaths (on parchment) on the pizza stone. Carefully pour 1 cup of water into the broiler pan to create steam, and immediately close the oven door. Bake for 18-20 minutes, until bread is golden brown.
- Remove from the stone and place on a rack to cool. Bake the remaining wreaths, adding a new cup of water to the broiler pan for each group.
- Tip: If you want to make ahead for Thanksgiving, just wrap tightly in foil once cooled, and freeze for up to one month. Reheat at 450°F for 20-25 minutes, wrapped in foil.
Photography: White Loft Studio
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