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Bird's-eye view of a braided wreath roll with a glossy egg white sheen, arranged in a circular pattern.

Braided Wreath Rolls

Braided from frozen dinner rolls into a wreath shape, these rolls are baked until pale brown and glossy with an egg wash.
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Prep Time 15 minutes
Cook Time 17 minutes
Chill Time 3 hours
Total Time 3 hours 32 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 130 kcal

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.
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