Multigrain Roll Wreath


Sure rolls are considered a side dish, but shaped into a double-wreath this roll recipe enters center-of-the-table status.

Multigrain Roll Wreath
Photo: Carson Downing
Hands On Time:
35 mins
Total Time:
2 hrs 25 mins
36 rolls


  • 4 ½ - 5 cup all-purpose flour

  • 2 pkg. active dry yeast (4 1/2 tsp.)

  • 1 ½ cup milk

  • ¾ cup butter, cut up

  • cup honey

  • 2 teaspoon salt

  • 3 eggs

  • 1 cup whole wheat flour

  • ½ cup quick-cooking rolled oats

  • ¼ cup toasted wheat germ

  • 1 tablespoon water

  • 1 teaspoon each white and/or black sesame seeds, chia seeds and flaxseeds

  • 2 tablespoon finely chopped fresh herbs, such as oregano, thyme, rosemary, and/or sage


  1. In a large bowl combine 2 cups of the all-purpose flour and the yeast. In a medium saucepan combine milk, butter, honey, and 2 tsp. salt. Heat and stir until warm (120°F to 130°F). Add to flour mixture. Add two of the eggs. Beat with a mixer on medium 30 seconds. Beat on high 3 minutes, scraping bowl as needed. Beat in whole wheat flour, oats, and wheat germ. Beat in as much of the remaining all-purpose flour as possible. Stir in as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a smooth, elastic dough (5 to 8 minutes). Shape into a ball; place in a buttered bowl, turning to coat dough surface. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  3. Meanwhile, line a large baking sheet with parchment paper. Draw a 12-inch circle on paper. (A round baking pan or plate makes a good template.) Turn paper over so marked side is down.

  4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Divide dough into six portions. Divide each portion into six pieces. Shape into 36 balls, pinching edges of dough under each ball to form a tight seamless round. Arrange 22 balls close together on the drawn circle. Arrange remaining 14 balls about 1 inch inside the circle of dough balls. (Rolls will expand to touch during baking.) Cover loosely with a clean towel and let rise in a warm place until nearly double in size (30 to 45 minutes).

  5. Preheat oven to 375°F. Whisk together remaining egg and 1 Tbsp. water. Brush rolls with egg mixture. Sprinkle with seeds and chopped herbs. Bake about 18 minutes or until golden brown. If you like, garnish with additional herbs. Makes 36 rolls.

Nutrition Facts (per serving)

132 Calories
5g Fat
19g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 132
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 171mg 7%
Total Carbohydrate 19g 7%
Total Sugars 3g
Protein 4g
Vitamin C 0.1mg 1%
Calcium 22mg 2%
Iron 1.1mg 6%
Potassium 72mg 2%
Folate, total 51.2mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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