Carbonara Dinner Roll Wreath

Appetizers

Dec 8

Soft, buttery dinner rolls meet the salty, cheesy magic of carbonara in this pull-apart wreath. Each roll bakes on a bed of Parmesan and Pecorino that crisps into a golden frico crust, while a pancetta-studded butter glaze melts over the top.

Carbonara Dinner Roll Wreath

Servings: 16 rolls

Prep Time: 25 minutes (plus rising)

Cook Time: 25 minutes

Print the Recipe

Ingredients:

For the Bread:
- 1/2 cup (113g) lukewarm water
- 1 1/2 cups (340g) warm milk (100–110°F)
- 4 tbsp (57g) unsalted butter, melted
- 1 large egg yolk
- 1 1/2 tbsp (19g) granulated sugar
- 2 tsp (12g) table salt
- 2 tbsp (18g) instant yeast
- 5 cups (600g) all-purpose flour, plus up to 1/2 cup (60g) more as needed
For the Carbonara Butter:
- 4 tbsp (57g) melted butter
- 1 cup (95g) finely grated Parmesan or Pecorino Romano cheese
- 1/2 cup finely chopped, crisped pancetta or bacon, drained well
- 1 tsp freshly cracked black pepper
- Optional: finely chopped parsley and red pepper flakes for garnish

Instructions:

Make the Dough:
In a large bowl or stand mixer, combine water, milk, butter, sugar, salt, egg yolk, and yeast. Stir and let sit 5–8 minutes until foamy.
Add Flour:
Mix in 5 cups flour until a shaggy dough forms. Knead by hand for 10 minutes or in a mixer for 4–5 minutes until soft and slightly tacky. Add more flour if needed.
First Rise:
Transfer dough to a lightly greased bowl, turn to coat, cover, and let rise for 30 minutes until puffy.
Prepare Cheese Bed:
Grease or line a 12–14" round pan. Sprinkle 3/4 cup cheese evenly over the bottom to form a “crust” layer.
Shape the Rolls:
Deflate dough and divide into 16 pieces. Roll each into a ball. Place an oven-safe bowl upside down in the center of the pan. Arrange dough balls in a ring around it.
Top with Carbonara Butter:
Mix melted butter, pancetta, pepper, and remaining 1/4 cup cheese. Brush generously over rolls. Cover and let rise 20–25 minutes until domed.
Bake:
Bake at 350°F for 20–25 minutes on the lowest oven rack (use a pizza stone or steel if possible) until golden and internal temp reaches 190°F.
Finish:
While warm, brush with additional melted butter and garnish with more pepper, parsley, or red pepper flakes.

Notes:
- The egg yolk adds rich, glossy texture reminiscent of carbonara. - The cheese base forms a crisp, frico-style crust. - Pecorino Romano adds sharpness; Parmesan offers a milder flavor. - Reheat leftovers at 300°F for 5–7 minutes.