Set the oven to warm, or as low as it will go if you don’t have a warm option (about 170℉). Line a large baking sheet with parchment paper. Spray a small glass (oven-safe) bowl or storage dish with cooking spray and place upside down in the center of the baking sheet. Set aside.

In the bowl of a mixer, whisk together the flour, sugar, yeast and salt. In another bowl, combine the warm milk and 6 tablespoons of melted butter.

Once you have achieved smooth dough, cover the bowl and let it rest for 10-15 minutes.

Once the dough has rested, turn it out onto a lightly floured surface and divide the dough into four even sections. Divide each section into 6 smaller, even sections so you have a total of 24. If you would like a precise weight, use a kitchen scale to measure your dough’s weight in grams before dividing it. Divide that number by 24 and then weigh 24 individual balls of dough with that weight.

Shape each section of dough into a small ball and pinch the dough together at the bottom. Place 10 of the balls around the glass bowl to form the inner ring of the wreath. Use the remaining 14 balls to form the outer ring.

Cover the rolls with a clean kitchen cloth and set in the warm oven to rise until doubled in size, about 45-60 minutes. I find it helpful to use a clean spray bottle to spray the sides and bottom of my oven with water to create steam. This will help accelerate the rising time.

Remove the rolls from the oven once they have doubled in size and bump the oven temperature up to 375℉. Gently brush the rolls with the remaining melted butter and sprinkle with Italian seasoning. As soon as the oven has reached 375℉, place the rolls back in the oven and bake for 16-18 minutes, until the tops are a deep golden brown.

Let the rolls cool before gently removing the glass bowl from the center. Serve on a large platter and garnish with sprigs of fresh rosemary and a sprinkle of fresh cranberries or pomegranate seeds. If desired, add a bowl of your favorite spread or dip right in the center!