For the Bread Wreath:
- Bridgford Parkerhouse Style Rolls – about 14 rolls for a 10″ pan
- Melted Butter, margarine or non-stick cooking spray to brush or spray over the rolls before baking
- Choice of seasonings/dried herbs (garlic salt is highly recommended)
- 7-8 cherry tomatoes, halved
- Fresh herbs such as rosemary to decorate the wreath once it’s done baking.
For the Ranch Dip:
- 2 cups of DANNON All Natural Plain Yogurt
- 1 packet of Dry Ranch Dressing Mix (1 oz)
- Thaw rolls and let to rise according to package directions (takes about 3-5 hours).
- Once the dough is ready to use, line the rolls up around the edges of your entire cake pan. Brush with the melted butter, margarine or non-stick cooking spray to brush or spray over the rolls before baking. Sprinkle on your garlic salt and any other desired herbs and seasonings.
- Bake at 375 ° for 14-17 minutes or until a light golden brown. It’s a little longer than package directions because we need to make sure the inside gets cooked because we’re squishing the rolls together a bit.
- While the bread is baking, it’s a great time to whip together a simple and delicious ranch dip. Simply mix the DANNON All Natural Plain Yogurt with the Packet of Dry Ranch Dressing Mix. Stir until combined and it’s ready to serve. Keep refrigerated until it’s ready to use.
- Once your bread wreath has cooled a bit, add your pretty fresh herb embellishments. Rosemary was my pick because it’s naturally so festive looking. You can decorate your own bread wreath so many ways, just promise to have fun with it!
- Once your bread wreath is decorated, grab that ranch dip and get ready to dig in. It’s fun tearing pieces of this delicious bread away from the wreath and eating along with dip. It’s the perfect tasty bite that will keep you wanting more.