We have been blessed with a thriving albeit small patch of garden herbs. Compared to my parents’ humongous backyard, this is nothing- but still something special for me as these days I don’t need to run to the specialty grocery shop for fancy herbs. I kept it to the minimum that I would use. Oregano, dill, rosemary, basil and tarragon. Do I need any more? I don’t think so. A bushy tomato shrubs would be handy, but for now these little plants keep me happy and inspired to try out new things in the kitchen.
I have been favouring the basil over the rest for the regular weeknight pasta, so one fine day I decided to pluck the bushy rosemary leaves and started sprinkling them on all the meaty savoury dishes we have over the weekend. And if that was not enough, this bread wreath surely satiated my yearning for the exquisite smell. Imagine the whole house perfumed by rosemary whilst this bread was being baked in the oven! Exquisite.
Whilst the whole blogosphere is going gaga over cinnamon rolls this holiday season, let me revert your attention back to savoury buns. The dough is the same, for me at least. I just play out the flavours swapping sugar for feta, cinnamon was pushed aside in favour of sun dried tomatoes and the herbs.
The only thing to take note is whilst the usual cinnamon bun is rolled then cut, this wreath is rolled then split in the middle before you coil them back to form its gorgeous signature wreath. Keep this bookmarked for your festive occassions, the guest will be impressed I tell u :-). Or, enjoy this as it is, for what they are. Scrumptious bread to enliven any mundane Sunday