Rosemary Parmesan Christmas Tree Rolls Recipe – Easy Holiday Baking

Last Updated on 5 months ago by Neha Deshmukh

Rosemary Parmesan Christmas Tree Rolls Recipe – Easy Holiday Baking

Hey everyone! Christmas is just around the corner, and what better way to spread some festive cheer than with these adorable Rosemary Parmesan Christmas Tree Rolls? I first made these a couple of years ago for a holiday potluck, and they were gone in minutes! They’re surprisingly easy to make, and the combination of fluffy bread, fragrant rosemary, and salty Parmesan is just… heavenly. Trust me, these will be the star of your holiday table.

Why You’ll Love This Recipe

These aren’t just pretty to look at – they taste amazing! They’re soft, flavorful, and perfect for sharing (or not, I won’t judge!). Plus, making bread is so therapeutic, especially during the busy holiday season. It’s a lovely way to slow down and enjoy the process. These rolls are a delightful change from traditional sweet holiday treats, offering a savory option that everyone will adore.

Ingredients

Here’s what you’ll need to create your edible Christmas tree:

• 4 1/4 cups (500g) King Arthur Unbleached All-Purpose Flour
• 2 1/4 teaspoons (7g) instant yeast
• 2 tablespoons (30ml) potato flour
• 3 tablespoons (30g) nonfat dry milk
• 2 tablespoons (25g) sugar
• 1 1/2 teaspoons (9g) salt
• 4 tablespoons (57g) soft butter
• 1/2 cup (120ml) lukewarm water
• 1/2 cup (120ml) lukewarm milk
• 2 tablespoons (30ml) melted butter
• 1/4 cup (30g) grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon fresh rosemary, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my best tips:

• King Arthur Flour: I highly recommend King Arthur flour for bread baking. It has a higher protein content, which helps develop gluten and gives you a lovely, chewy texture. But any good quality all-purpose flour will work!
• Instant Yeast vs. Active Dry: We’re using instant yeast here because it doesn’t need to be proofed. If you only have active dry yeast, you’ll need to bloom it in warm water with a little sugar for about 5-10 minutes before adding it to the dough.
• Potato Flour: Don’t skip this! Potato flour helps create a super soft and tender crumb. It’s a little secret weapon for amazing bread.
• Nonfat Dry Milk: This adds extra softness and richness to the dough. It might seem odd, but trust me, it makes a difference!
• Rosemary: Fresh rosemary is so much better than dried. The flavor is brighter and more fragrant. If you absolutely must use dried, use about 1 teaspoon.
• Parmesan: Freshly grated Parmesan is key! The pre-grated stuff often contains cellulose and doesn’t melt as nicely. A good quality Parmigiano-Reggiano is ideal, but any good Parmesan will do.

Step-By-Step Instructions

Alright, let’s get baking!

1. Combine all dough ingredients – flour, yeast, potato flour, milk powder, sugar, salt, butter, water, and milk – in a stand mixer bowl with a dough hook attachment. Mix on low speed until a soft, smooth dough forms. It should be slightly sticky, but not overly so.
2. Place the dough in a lightly greased container, cover it, and let it rise in a warm place for about 60 minutes, or until doubled in size. This is a great time to put on some Christmas music and relax!
3. Gently deflate the dough and divide it into 36 small 22g pieces, plus 4 extra pieces for the star and trunk. Don’t worry about being perfect with the sizes.
4. Arrange the dough balls on a parchment-lined baking sheet in a Christmas tree shape. Start with 1 ball at the top, then 2 in the next row, and continue increasing each row up to 7 balls at the base. Form a star and trunk with the reserved dough pieces.
5. Cover the arranged rolls and let them rise for another 30 minutes, until they look puffy. While they’re rising, preheat your oven to 350°F (175°C).
6. Brush the rolls with an egg wash (or melted butter for an eggless option). This will give them a beautiful golden-brown color.
7. Bake for 18 minutes, or until golden brown and cooked through.
8. While the rolls are baking, mix together the melted butter, Parmesan cheese, minced garlic, and chopped rosemary.
9. As soon as the rolls come out of the oven, brush them generously with the rosemary-Parmesan butter.
10. Cool briefly on a wire rack before serving. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make these rolls perfect every time:

• Soft Dough is Key: Don’t overwork the dough! A slightly sticky dough will result in softer rolls.
• Shaping the Tree: Don’t stress about making the tree perfectly symmetrical. It’s supposed to look a little rustic and charming! You can find visual guides online if you’d like a little extra help.
• Preventing Sticking: Make sure your baking sheet is well-lined with parchment paper. This will prevent the rolls from sticking.
• Even Browning: Rotate the baking sheet halfway through baking to ensure even browning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Use melted vegan butter instead of regular butter and brush the rolls with a mixture of plant-based milk and a touch of maple syrup instead of egg wash.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right dough consistency. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Add a pinch of red pepper flakes to the garlic butter for a little kick! My friend Sarah loves this addition.
• Festival Adaptations: For New Year’s Eve, you could shape the dough into numbers representing the new year!

Serving Suggestions

These rolls are delicious on their own, but they’re also fantastic served with a hearty soup or stew. They’d be perfect alongside a roasted chicken or a festive ham. My family loves them with a simple green salad.

Storage Instructions

Leftovers can be stored wrapped tightly at room temperature for up to 2 days. You can also freeze them for longer storage. Just wrap them well in plastic wrap and then in a freezer bag.

FAQs

Let’s answer some common questions:

1. Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and let it rise slowly in the refrigerator. Just punch it down gently before shaping the rolls.

2. What if I don’t have potato flour? Can I substitute something else?

If you don’t have potato flour, you can substitute cornstarch or tapioca starch. Use the same amount (2 tablespoons).

3. How can I prevent the rolls from drying out?

Brush them generously with the rosemary-Parmesan butter as soon as they come out of the oven. This will help keep them moist.

4. Can I freeze these rolls after baking?

Yes, you can! Let them cool completely, then wrap them tightly and freeze for up to 2 months. Reheat in the oven or microwave.

5. What’s the best way to get a really pronounced rosemary flavor?

Use fresh rosemary, and don’t be afraid to add a little extra! You can also infuse the melted butter with rosemary by heating it gently with a few sprigs of rosemary before adding the other ingredients.

6. My dough isn’t rising, what could be the problem?

Make sure your yeast is fresh and your water is lukewarm (not too hot, not too cold). Also, ensure the room you’re letting the dough rise in is warm enough.