Rosemary Buttermilk Roll Wreath

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recipe by Tenina Holder

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
  • Calories icon
based on 1 ratings

Warm and buttery buttermilk rolls are simply unbeatable. These homemade rolls have a light and fluffy texture and are baked into a wreath shape for an irresistible, edible centrepiece. Try placing a ramekin of garlic butter or spinach dip in the gap before serving.

Inspired by:

recipe updated 8 Jun 2020


  • Fresh rosemary icon
    Fresh rosemary
    2 sprigs
  • Butter icon
    as needed
  • Fresh yeast icon
    Fresh yeast
    30g (about 2½ tbsp)
  • Water icon
    60ml (4 tbsp)
  • Sugar icon
    70g (about 5½ tbsp)
  • Butter icon
    60g (about 4¼ tbsp)
  • Buttermilk icon
    220ml (1 cup)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Egg icon
    1 (50g)
  • Bread flour icon
    Bread flour
    680g (about 5½ cups)


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl

Step preview

  1. Add fresh yeast, water, sugar, butter and buttermilk to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Heat - approx 2 min, 37°C, speed 2
  4. Then add sea salt, egg and bread flour to the dough
  5. Mix - approx 10 sec, speed 6
  6. Then add fresh rosemary to the dough
  7. Knead - approx 3 min, dough
  8. Transfer dough to lightly floured surface
  9. Knead into a ball
  10. Let rest on surface until doubled
  11. Pre-heat oven - 200°C
  12. Form into balls
  13. Line a clean baking sheet with parchment paper
  14. Transfer dough balls to baking sheet
  15. Arrange
  16. Brush with butter
  17. Let rise
  18. Bake until light golden - 15 min, 200°C
  19. Serve immediately
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