favorite

 have tried

I make these rolls, baked forming a wreath, annually for the festive holiday feasts and I will make them again tomorrow. They always garner lots of compliments and someone always asks, "where did you get these rolls?"as if there is some bakery they have yet to discover. A fellow baker sharing my adapted formula once said, "these are among the best rolls I’ve ever made."
It isn't about the presentation- its all about the taste and texture. They are true to their name- olive oil bread, but of course I never let on the about the addition of the 3 teaspoons of lard or the white whole wheat flour. I am simply gratified with their enjoyment of my baking efforts.

Follow-up to Thanksgiving 2012 trial: Despite my mistake in adding Ancient Grains Flour instead of my Rustic Grains Flour as a portion of the whole wheat flour in my adaptation of this formula, the resulting double batch flavor was only slightly affected. Though still very delicious and well received, each 12 roll batch was baked in a parchment-lined 14-inch round, deep pizza pan to achieve the traditional finished wreath form. Some engineering was successfully applied using a peel to facilitate removing the parchment while keeping the rolls from separating. Then inverted and placed back into the towel-lined pan for presentation.