Lemon Gorgonzola Wreath
Fluffy lemon rolls with a hot Gorgonzola dip.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 servings
- 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.
Calories: 325kcal | Carbohydrates: 31g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 352mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10.7% | Vitamin C: 0.9% | Calcium: 18.8% | Iron: 11.1%