This post was sponsored by Red Star Yeast. I love working with yeast and teaching others how easy it is to do, so I’m super excited about this partnership!
Remember when I made my mirror glaze cake last month and I called it a high-risk recipe – one where so many things could go wrong? I went on to say that, “It might not be the dessert you choose to make when your mother-in-law is coming over for dinner for the first time.” Well, as fancy as my lemon Gorgonzola wreath looks, this is an extremely low-risk recipe. It is fast and easy to make and, when is bread and cheese ever not a crowd-pleaser?!
I’ve teamed up with Red Star Yeast to bring you this recipe. I’m excited to tell you more about them since I’ve used and loved their products for years! I had never tried their Platinum yeast before this recipe. Unlike any other yeast on the market, Red Star Platinum yeast contains natural dough improvers which make the bread extra fluffy and adds tolerance to variations in kneading, rising, and flour quality. Basically, the Platinum yeast is foolproof! It’s going to be my go-to yeast from now on!
I couldn’t believe how fluffy my rolls came out with this yeast with only 10 minutes of rising before going into the oven! You can make this recipe with Red Star’s Quick-Rise Yeast as well and it will still be great, but, try Platinum for the maximum in fluffiness. There’s a buy one get one free coupon on Red Star’s site.
Let’s talk more about the specifics of this recipe. First, I love how the rolls and the cheese dip bake together so when they come out of the oven you have hot rolls and hot dip. Ah-maz-ing!
The rolls themselves are doughy white poppy seed rolls, and they get their springy lemon flavor when you brush them with lemon butter and add fresh lemon zest as soon as they come out of the oven. The dip is a tangy blend of sour cream, white cheddar, and Gorgonzola.
The Lemon Gorgonzola Wreath Recipe
For years, I’ve been preaching that baking from scratch isn’t something to be scared of and that most recipes don’t require the level of perfectionism so often associated with baking. I am not a Type A perfectionist at all! When I divide my rolls into 12 parts, they aren’t remotely equal in size. You can weigh yours out and make them perfect, but if they aren’t, it simply doesn’t matter.
My recipe says to knead for five minutes. I’ve now made this recipe four times. Sometimes I knead for five minutes, sometimes I knead for three minutes, and I think one of the times I only kneaded for one minute. This yeast is so forgiving. You simply don’t knead (pun intended) to worry.
Lemon Gorgonzola Wreath
- 1 packet Red Star Platinum yeast you can also use an equal amount of Red Star Quick-Rise yeast
- 1/2 tablespoon sugar
- 2 tablespoons unsalted butter melted
- 1/2 cup warm milk
- 1/4 teaspoon salt
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon poppy seeds
Gorgonzola Dip Ingredients
- 2/3 cup sour cream
- 2 3/8 ounces Gorgonzola cheese
- 1 1/2 ounces shredded white cheddar
- 1/2 tablespoon lemon juice
- 1/2 tablespoon unsalted butter melted
- Zest of 1 lemon
- 1 tablespoon Parmesan cheese
- Fresh parsley chopped finely, to taste, for garnish
- Place Red Star Platinum yeast and sugar in a large mixing bowl.
- Mix melted butter and milk in a small bowl. The mixture should feel warm to the touch, but not burning hot.
- Pour over yeast/sugar and stir to combine.
- Mix in salt and egg.
- Mix in flour a little bit at a time until the dough comes together. If the dough still feels very sticky, you can add a little bit extra flour.
- Turn out onto a floured board and knead for five minutes.
- Divide dough into 12 pieces.
- Roll each piece into a small log, sprinkle the log with poppy seeds, and tie into a knot.
- Place knots in a circle around the perimeter of a 9 1/2" oven-safe skillet. Set aside while you make the dip (the rolls need to rest for ten minutes before baking).
Gorgonzola Dip and Baking Instructions
- Preheat oven to 350 F.
- Mix sour cream and Gorgonzola cheese in a small bowl.
- Mix in white cheddar until fully combined.
- Pour dip into the center of the skillet with the dough knots.
- Bake for 15 minutes or until the rolls are lightly browned on top.
- In a small bowl, mix lemon juice and melted butter.
- Brush lemon butter over the tops of the rolls.
- Distribute lemon zest and Parmesan evenly over the rolls.
- Sprinkle parsley over the dip.
- Serve immediately.
P.S. If you’re looking for a kid-friendly recipe that’s super quick to make and fun to pull apart (like this one), try my veggie pizza muffins!