Tenina.com's Rosemary Buttermilk Roll Wreath



  1. Place yeast, water, sugar, butter and milk into TM bowl and warm 2 min/37ºC/speed 2.

  2. Add salt, egg and flour and mix 10 sec/speed 6.

  3. Add rosemary and knead 3 min/Interval.

  4. Turn out onto floured silicone mat and bring dough together into tight ball. Wrap and prove until doubled.

  5. Form into approx. 22 evenly weighted rolls and place on paper lined tray in two concentric circles close to each other. Brush with melted butter and allow to double again before baking on bread baking setting, in 200ºC oven for 12–15 minutes or until lightly golden.

  6. Brush with any remaining butter whilst still warm. Serve warm.

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