Sourdough Discard Pull-Apart Garlic Roll Wreath
This Sourdough Discard Pull-Apart Garlic Roll Wreath requires no rise time and can be mixed and baked in under an hour. So festive and easy, these soft pull-apart rolls are brushed with garlic butter and finished with Parmesan to make the perfect savory appetizer for your Christmas parties and dinners. Serve warm with fresh marinara!
Equipment
- Large mixing bowl or stand mixer bowl - for mixing your dough.
- Stand mixer (optional) - for mixing dough.
- Kitchen scale (optional) - for precise measurements and to weigh dough balls.
- Measuring cups and spoons - for measuring ingredients.
- Whisk - to combine ingredients.
- Microwave-safe bowl - to mix garlic butter mixture.
- Bench knife - to cut dough into desired sizes. I love this one linked here.
- Parchment paper - to line the baking sheet to avoid sticking.
- Baking Sheet - to bake the wreath.
- Pastry brush - to brush star with garlic butter.
- Small Ramekin - an oven-safe ramekin about 2 inches (or 2 oz) wide to place in the center of the wreath to help it keep it's shape is ideal, but you can also use a small round cookie cutter or a ball of foil if needed.
Ingredients
Wet Ingredients:
- ¼ (57g) cup salted butter softened
- 1 egg yolk
- ½ (120g) cup sourdough discard (100% hydration)
- ¼ (60g) cup sour cream
- ¾ (180g) cup whole milk or buttermilk
Dry Ingredients:
- 3¼ (400g) cups all-purpose flour
- 1 (12g) tbsp granulated sugar
- ¾ tsp baking powder
- ½ tsp baking soda
- 3/4 tsp fine sea salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
Garlic Butter Topping:
- ½ (113g) cup salted butter melted
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- 1 /2 tsp parsley dried or fresh
Garnishes:
- ⅓ (30g) cup Parmesan finely grated
- 1 tbsp parsley fresh
- 1 red bell pepper optional for bow
Instructions
Step 1: Mix the Dough
- In your stand mixing bowl or a large mixing bowl, add the milk, sourdough discard, egg yolk, unsalted butter, and sugar. Give everything a whisk, it's okay if its lumpy the goal here is to just break up the butter into bits and whisk in the egg and discard.¼ (57g) cup salted butter, 1 egg yolk, ½ (120g) cup sourdough discard (100% hydration), ¼ (60g) cup sour cream, ¾ (180g) cup whole milk, 1 (12g) tbsp granulated sugar
- After you combine the wet ingredients, add the flour, baking powder, baking soda, salt, garlic powder, onion powder, and Italian seasoning to the bowl. You'll want to mix this dough by hand or with a stand mixer on low with a dough hook until a rough dough forms, this takes about 2-3 minutes. Scrape down the sides of the bowl to make sure all of the ingredients are getting incorporated, and mix another 5-6 minutes by hand or with the stand mixer on low. Your dough should be smooth, tacky, and the butter worked in by the time you're done mixing.3¼ (400g) cups all-purpose flour, ¾ tsp baking powder, ½ tsp baking soda, 3/4 tsp fine sea salt, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp Italian seasoning
- Once your dough has come together, it's important to cover the bowl with plastic and let it rest for 30 minutes in the refrigerator to let the gluten rest and bond. This is key to achieving a dough that you can shape, so don't skip this step!
- Optional Overnight Fermentation: If you would like to let this dough cold ferment longer, simply prepare the dough a day ahead and cover and refrigerate overnight. When you're ready to shape your wreath, remove dough from the fridge and continue with the steps listed below.
Step 2: Shape and Bake the Wreath
- Preheat your oven to 350°F (175°C) and line a cookie baking sheet with parchment. Place the ramekin in the center of the baking sheet, and coat the ramekin and the parchment with cooking spray.
- In a microwave safe bowl, melt the butter for the garlic butter. Whisk until smooth, then add the garlic powder, Italian seasoning, and parsley. Whisk to combine and set aside for later.½ (113g) cup salted butter, 1 tsp garlic powder, ½ tsp Italian seasoning, 1 /2 tsp parsley
- Turn out your dough onto a clean work surface that has been lightly coated in cooking spray. Divide the dough into 24 equal pieces (each weighs roughly 30-35g if you would like to weigh them out). Roll each of the pieces of dough into smooth balls to form 24 uniform balls.
- Arrange nine of the balls around the ramekin to form the inner ring of the wreath, and 15 of the balls in a circle around the outer ring to complete the wreath. The balls should be just touching, as they bake they'll puff together.
- Brush the wreath liberally with half of the garlic butter using a pastry brush or folded paper towel, then sprinkle with the parmesan.⅓ (30g) cup Parmesan
- Transfer the baking sheet with the shaped wreath to the preheated oven, and bake on the center rack for 30 minutes or until the wreath is golden brown and the center feels firm to touch. Internal temperature should read between 190-195 F in the center of the rolls.
- Brush the hot rolls with the remaining garlic butter, and garnish with more fresh parsley and parmesan. I added a little red bow cut from a red bell pepper for an extra special touch.1 tbsp parsley, 1 red bell pepper
- Fill the center ramekin with your favorite marinara sauce, and serve pull-apart wreath warm!
- Yields 1 wreath (24 bite sized rolls)
Notes
How to Store:
Room Temperature- Keep wreath in an airtight container at room temp up to 2 days. Gently reheat to enjoy! Tried this recipe?Let us know how it was!