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This festive Pull-Apart Garlic Butter Bread Wreath is light, soft, buttery, garlicky, perfectly salted, and SO delicious. Serve this warm right out of the oven with a light sprinkle of flaky sea salt for a bread that’s melt in your mouth good…and oh so impressive. Bonus? This is simpler than you’d think to make, and uses pantry ingredients like milk, butter, and of course, garlic. The perfect pull-apart bread for all of your upcoming holiday dinners.
This post is sponsored by Vermont Creamery.Â
This year’s December recipes have been some of my favorites to date, and this incredible bread is no exception. Not only is it festive, fun, and pretty, it’s also easy and SO DELICIOUS. I’m talking roll your eyes back and eat all the bread before you even look at dinner, kind of delicious.
Dramatic, but true. There’s nothing not to love about this soft buttery bread.
With Christmas quickly approaching, I knew I needed a new bread recipe to serve on Christmas Eve. In our house, no holiday dinner is complete without a side of homemade bread. Most of the time I’ll make some form of a soft, buttery roll. But this year I wanted something a bit more festive, and that’s when I decided to make a bread “wreath”. Going into this recipe I wasn’t sure how it would turn out, but I’m happy to say that it ended up coming out better than I’d imagined.
Love when that happens!
So what is a bread wreath?
I know this bread might look like it takes hours to make, but trust me, it’s simple. Simply make a milk-based bread dough, roll it out, spread on plenty of garlic butter, then cut the dough into small squares. The squares of dough are then stacked, one on top of the other, and arranged in a tube pan…just like Dominos.
Watch the video and you will understand, promise this is easy and you too can create this bread!
What’s great about this pull apart bread is that while it’s a nice addition to your dinner party menu, it also works as an appetizer that people can easily graze on once the walk in the door. I’ll often have this ready as soon as my family comes over for Christmas Eve dinner. They love to snack on this bread and enjoy cocktails while exchanging gifts. It’s always nice to have something for people to graze over while chatting away.
The details.
Start with the dough. I like to keep it simple with a mix of flour, instant yeast, and a pinch of salt. My secret…to use both milk and heavy cream in the dough. The combination creates a beautiful golden crust on the outside, but the inside stays incredibly soft and fluffy.
I prefer to use instant yeast to keep the dough making process quick and simple! When using instant yeast, you can skip the entire hour-long rise. Which is great if you’re not the best planner. Then you can still have beautiful, delicious bread with dinner in under two hours!
Of course, you can also use active dry yeast as well, but you will need to make some adjustments to ensure the dough rises properly!
The garlic butter…
Is there anything better than garlic butter? Pretty sure that’s a no, it’s always a good addition. But especially on a soft dinner bread like this pull-apart garlic butter bread wreath.
I use my favorite Vermont Creamery Cultured Butter for the very best flavor. Cultured Butter is richer and creamier than traditional butter, and the flavor just doesn’t compare. Using high-quality ingredients are so important to me. I love knowing that Vermont Creamery’s butter uses only two simple ingredients: cream and cultures (and sea salt if you’re using the salted butter).
Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has notes of buttermilk throughout, which pair so well with the garlic and herbs in this recipe. It’s what makes this bread extra “special”.
Once the bread has risen, simply roll the dough out, layer the squares, then arrange in a tube pan. If you don’t own a tube pan, I’d recommend dividing the dough between two traditional bread pans. That works great too!
Let the bread rise until it is puffy on top, then bake. Wonderful smells will waft from your oven.
Here’s the thing, you can’t stress if your unbaked bread dough looks a little crazy. Know that the layers of dough do not need to be perfect…just bake the bread. As soon as you pull this out of the oven you’ll be impressed. And no matter what, it’s going to be good.
The most important thing you must do? Serve the bread warm with a tiny pat of additional butter and a sprinkle of flaky sea salt.
Truly nothing is more delicious. I can’t wait to serve this to my family on Christmas Eve…my brothers are already excited.
Some holiday entertaining tips…
This is the perfect dinner party bread, so I want to share a few tips!
Tip one: Keep things simple and easy. Don’t go overboard with a menu that’s fussy, just create a simple menu that you feel your guests will all enjoy. My menu suggestion? Slow cooked short ribs, a simple side salad, and bread…this bread to be specific.
Tip two: Serve pitcher cocktails and have some wine on hand for those who might not enjoy the “fancy” drinks. This Holiday Cheermister Bourbon Punch is one of my favorites to serve.
Tip three: Have holiday music playing, but in the background, so it’s not too loud. Have your favorite candles burning, and/or the fire on to create a welcoming, cozy space. You want your guests to feel immediately welcomed and relaxed the minute they walk through your doors!
Tip four: Send guests home with a small box of cookies. It’s extra work, but such a nice way to end a great night.
Hoping this helps you host a relaxing night in with friends or family all holiday season long!
If you make this pull-apart garlic butter bread wreath, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To video:
Pull-Apart Garlic Butter Bread Wreath.
Servings: 10
Calories Per Serving: 470 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 3/4 cups all-purpose flour plus more if needed
- 2 packets instant yeast
- 1 teaspoon kosher salt
- 1 cup warm whole milk
- 2/3 cup warm heavy cream
- 3 tablespoons honey
- 2 tablespoons Vermont Creamery Cultured Butter, at room temperature
- 1 large egg, at room temperature
- 1 stick (8 tablespoons) Vermont Creamery Cultured Butter, at room temperature
- 2-3 cloves garlic, grated, use to your taste
- 1/3 cup freshly grated parmesan cheese
- 2 tablespoons dried parsley
- 1 tablespoon chopped fresh sage or oregano
- flaky sea salt, and fresh thyme, for topping
Instructions
- 1. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, warm heavy cream, honey, the egg, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour. 2. To make the garlic butter. Combine 1 stick butter, garlic, parmesan, parsley, sage, and a pinch of salt together in a small bowl.3. Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, roll into a large rectangle (roughly 14x10 inches) on a lightly floured surface. Spread 1/4th of the garlic butter over the dough, then cut lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with remaining 3 dough pieces and remaining garlic butter. Arrange stacks in a lightly buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).4. Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350 degrees F.5. Transfer to the oven and bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Brush with additional melted butter, if desired, and sprinkle with flaky sea salt.
Notes
Alternate Baking Pan: you can divide the dough between 2 regular size bread pans and bake 25-30 minutes.Â
To Make Ahead: prepare the rolls through step 4. Do not let the bread rise at room temp. Cover the bread and place in the fridge (up to overnight). When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed.Â
To Prepare and Freeze:Â assemble the bread through step 4, then cover the pan and freeze for up to 3 months. Thaw the bread overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.Â
To Bake and Freeze:Â bake the bread as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.Â
*Dough adapted from Food and Wine.
{This post is sponsored by Vermont Creamery. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I made this with Christmas dinner. My family and I loved it. I added rosemary because why not? And also was very generous with my amount of herbs and garlic. I feel like next time I would at least double the recommended amount of spread. Thank you for the recipe!
Hey Rhiannon,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Made pull apart bread for Christmas dinner-DELICIOUS! My family loved it! Now they want it for NYE dinner
Hey Suzette,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
This is currently in my oven. Its going along side of eggplant parmesan (for my husband’s birthday dinner). I am so excited to try them!!
Hey Meredith,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Made this for part of Christmas dinner, it was delicious. I did end up doubling the butter/garlic filling though. After I did the first two sections of dough I was out of butter, I didn’t feel like I was overdoing it, my dough looked like the video, but in my mind there’s never too much butter especially at Christmas! And it turned out perfect! I only had a Bundt pan so it didn’t stay in a wreath when it took it out but I was able to shape it back into a wreath on the plate. Will definitely be making again! Also might try other fillings for fun!
Hey Amy,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy New Year! xTieghan
This beautiful bread was the star of Christmas dinner! So easy to make. Adapted the recipe to use regular yeast instead of the fast acting yeast and didn’t have the round pan so used two loaf pans and it came out perfect! Thank you so much. I’m tempted to make it sweet next time with cinnamon and sugar.
Hey Kathy,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xTieghan
This was surprisingly easy to make and turned out exactly as pictured! Not only did it look impressive but it was DELICIOUS. Definitely adding to our regular Christmas dinner menu from now on 🙂 thank you for the recipe!
Hey Alex,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
do yourself a favor and make this amazing bread !! so tasty and so easy. my family of 4 ate just about the entire wreath … calories don’t count on christmas though, right?
Hey Abbey,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
My first loaf of bread ever and it turned out amazing! I followed the easy directions exactly and it was as delicious as it looks! It made our Christmas dinner even better.
Hey Renee,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Made this with the Bolognese lasagna. We doubled the garlic butter compound. I couldn’t imagine only one stick.
Was a bit unsure as this is the first bread I’ve ever made, so easy!
Again wonderful recipes, thanks!!
Hey Tina,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
So delicious!! My husband loved it! I made it for Christmas Eve dinner.
Hey Priscilla,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
I cannot wait to make this! For baking recipes, would you consider including the weight measurements in addition to the cups/teaspoons/packets? I had to google the weight of an instant yeast packet because I get mine in bulk lol. Making this tomorrow and I know it’ll be delicious – everything I’ve made from you has been! Thank you so much for all these lovely recipes and beautiful photos!!
Hey Victoria,
You can always view the metric measurements:) Happy Holidays! xTieghan
Hi! So excited to try this one. Quick question – is the honey necessary/ is there a substitute? I’d love for my baby to have some, but babies can’t eat honey until one year. Thank you!!
Hey Katie,
I would use maple syrup in place of the honey. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Help! Trying to make this for Christmas dinner and can’t figure out how to use active dry yeast instead of instant.
Hey Molly,
You will need to mix the active dry yeast into the warm milk and honey, allow that to bubble, and then continue on with the recipe. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Always one of the stars of the meal. Thank you!
Hey Ira,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Can’t wait to make these! Do you need Cultured butter or is regular butter ok?
Thanks
Hey Leah,
Your favorite butter will work here! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan