The trick to braided wreath rolls that hold their shape is starting with frozen dinner rolls, not homemade dough. Pre-proofed and portioned, they eliminate the guesswork that makes braiding from scratch a gamble, no sticky slack or stiff ropes to fight.
You’re left with consistent, pliable balls that roll into even ropes every time, so the wreaths bake up with clean spirals and a soft pull-apart texture. These braided wreath rolls turn a pantry shortcut into a centerpiece that looks like you spent all day shaping.
Frozen rolls simplify shaping
Frozen dinner rolls come in uniform portions, each a 1‑ounce ball. That consistency makes braiding easier, every rope starts the same length and thickness. The dough is pre‑proofed, so you’re not guessing whether a from‑scratch batch has risen enough.
Over‑proofing turns dough slack and sticky; under‑proofing leaves it stiff. Frozen rolls sidestep both risks. They thaw and proof in a predictable window, saving the hour you’d spend mixing and kneading.
For wreath rolls, where even ropes matter more than a tangy yeast flavor, the convenience is worth the trade. You can find frozen rolls recipes Rhodes bread aisle for this exact use.
Braiding yields pull‑apart layers
Twisting two ropes together gives each wreath a decorative spiral that bakes evenly. The open center allows hot air to circulate, so the inside cooks at the same rate as the outside. Press the ends well, a loose seam lets the wreath spring open in the oven.
The braid also breaks apart cleanly along the twists, giving you individual rolls without tearing. Rhodes frozen bread dough works the same way, but the pre‑formed rolls here skip the scaling step. You get a soft, layered texture without dense spots.
Egg wash gives a bakery shine
A wash of egg white and water brushes on clear, then sets to a glossy finish during baking. That sheen mimics a professional bakery look, dull tops read homemade.
The wash also acts as glue for sprinkles; without it, they slide off. Apply it just before the oven so the surface stays tacky. Baked rolls from the Rhodes cinnamon rolls recipes line use a similar glaze, but here the sprinkles add a festive crunch.
The result is a bright, even gloss that makes the wreaths stand out on the table.
Prep: 15 min · Cook: 17 min · Total: 3 hr 32 min · Servings: 12 · Calories: 130 kcal
Frozen rolls are the shortcut that works
Frozen dinner rolls: Buy Rhodes or another brand of frozen, pre-formed rolls; they thaw and proof in a predictable 3 hours.
Egg white: One large egg white gives enough wash for all 12 wreaths; save the yolk for another use.
Sprinkles: Optional for decoration; use nonpareils or jimmies that hold their color during baking.
Thaw and braid in one go
Thaw the rolls
Line up 24 frozen rolls on sprayed parchment, cover with oiled plastic wrap. After 3 hours, they’ll be soft and puffy, poke one gently; it should spring back slowly, not feel sticky or deflate.
Form each wreath
Oil your hands, roll two thawed rolls into ropes about 6 inches long. Press one end of each together, twist them over each other into a braid, then curve into a circle and pinch the ends. If ropes tear, the dough is still cold, wait 10 minutes.
Egg wash and bake
Whisk egg white with water, brush onto wreaths. Bake at 350°F for 17 minutes; tops should be very pale brown and feel set when tapped. Slide parchment off the hot pan right away so the bottoms don’t darken further.
Braided Wreath Rolls
Ingredients
- 24 frozen dinner rolls
- 1 egg white, whisked
- 1 tsp water for egg wash
- sprinkles optional
Instructions
Thaw and rise rolls:
Mist a sheet of parchment with nonstick spray. Set out 24 frozen dinner rolls on the parchment. Mist another sheet of plastic wrap with nonstick spray and place it over the rolls to keep them from drying out. Allow the rolls to thaw and rise for 3 hours.Braid wreaths:
Coat your hands lightly with olive oil. Grab two rolls and roll each into a long rope. Press the two ropes together at one end, then braid them. Curve the braid into a circle, pressing the ends together to form a wreath. Transfer to a baking sheet lined with fresh parchment.Apply egg wash:
Combine the egg white and water. With a pastry brush, apply the egg wash to the tops of the wreaths for a glossy finish. Add sprinkles if you like.Bake wreaths:
Heat the oven to 350°F (175°C). Bake for 17 minutes until the tops are very pale brown and the centers are fully cooked. Take the pan out of the oven and slide the parchment off the baking sheet to halt the cooking.
Storage and Serving
Serve the wreath rolls within an hour of baking for the softest texture. The egg wash stays glossy for about 30 minutes, then begins to dull. If you add sprinkles, they stick best when applied right before baking; leftover rolls will have sprinkles that may loosen over time.
Store leftover rolls in an airtight container at room temperature for up to 2 days. After that, the rolls start to dry out and the crust becomes tough. To reheat, place them on a baking sheet in a 350°F oven for 5 minutes; this restores some softness.
Freezing is not ideal because the braided shape can break apart during thawing, and the texture becomes uneven. If you must freeze, wrap each wreath tightly in plastic wrap and then foil for up to 1 month. Thaw at room temperature and reheat as above.
Swap frozen rolls for homemade, but keep the egg wash
Frozen dinner rolls: Homemade yeast dough or thawed frozen bread dough. If using homemade, make 24 dough balls weighing 1 ounce each (about the size of a golf ball). Thawed frozen bread dough works too, cut it into 24 equal pieces.
The proofing time may shift: homemade dough needs a second rise after shaping, about 30 to 45 minutes, until the wreaths feel puffy and hold a fingerprint that springs back slowly. Over-proofed dough turns slack and tears when braided; under-proofed stays stiff and won’t fill out during baking. The egg wash and sprinkles stay the same for shine and decoration.
Egg white: Whole egg beaten with water (1 egg + 1 tsp water). The wash will be slightly yellower and less clear, giving a warm brown gloss instead of a bright shine. Sprinkles still stick, but the baked finish looks more golden than bakery-glossy.
Sprinkles: Coarse sugar, sesame seeds, or everything bagel seasoning. Coarse sugar adds crunch and sparkle without changing color. Sesame seeds give a nutty look.
Everything seasoning turns the wreaths savory, skip it if serving as a sweet pull-apart. Nonpareils melt slightly in the oven; jimmies hold their shape better.
Tips
- Space frozen rolls at least 1 inch apart when thawing; if they touch, the dough fuses as it expands, ruining the uniform ropes needed for braiding.
I always double-check that both the parchment and the plastic wrap are thoroughly misted with nonstick spray before setting the rolls to rise.
Frequently Asked Questions
Can I make these braided wreath rolls ahead of time?
The rolls are best within an hour of baking; the egg wash gloss fades after about 30 minutes. For make-ahead, freeze baked wreaths wrapped in plastic and foil for up to 1 month, but the braided shape can break during thawing. Reheat at 350°F for 5 minutes to restore softness.
Why did my wreath rolls turn out doughy in the center?
Doughy centers usually mean the wreaths were under-proofed before baking. When you poke a thawed roll, it should spring back slowly, if it feels stiff or cold, wait 10 minutes before braiding. Another cause: the wreaths were placed too close together; the open center needs space for hot air to circulate.
How do I prevent the braids from unraveling during baking?
Press the two ends together firmly after curving the braid into a circle, a loose seam lets the wreath spring open in the oven. Also make sure the ropes are rolled evenly; thick spots create uneven tension that pulls the braid apart. If the dough tears when braiding, it’s still cold; let it sit 10 minutes.
What’s the difference between these and traditional yeast rolls?
These use frozen pre-proofed rolls, so you skip the mixing and kneading, they thaw and proof in a predictable 3 hours. The braided shape creates pull-apart layers and an open center that bakes evenly, unlike a standard roll that’s solid throughout. The egg white wash gives a clear, glossy sheen that traditional rolls often lack.
