The first step is to wake up the yeast. To accelerate this process we use warm water and give the yeast something to feed, sugar. So grab a small bowl and add in 1/2 cup warm water, the yeast and 2 tbsp of sugar. Give it a little mix and set aside while we work on the other ingredients. By the time we need the yeast mixture, it should have a foamy layer on top. This is good!
Next heat the milk in the microwave until it is comfortably warm. Set aside
Melt the butter in microwave and set aside to return to room temperature.
Beat the eggs with a fork. Set aside
Now we work with our dry ingredients. Let’s grab a large bowl (this is the bowl you will mix and let the dough rise, so be sure to use one that is large enough!). Add in the flour, remaining sugar and tsp of sea salt and mix to combine.
Now it’s time to bring all the ingredients together. To make it easier, push the flour to the sides of the bowl creating a pocket in the middle. Add in the milk, butter, eggs and yeast, mix using a wooden spoon. Mix, mix and mix until combined. It’s going to be thick and sticky, that’s okay! I usually do not spend more then 5-7 minutes working on the dough.
Cover the bowl with a moist towel and let it rise until at least twice the size, or about 2-2 1/2 hours.
When dough has risen, remove the towel and give the dough a punch to deflate. Then remove the dough from the bowl, onto a floured surface. Not overly floured, just enough so the dough doesn’t stick to the surface. Using your hands form the dough into a log.
Using a large sharp knife cut the dough in half (short side) and then each half into 3 smaller logs. You will end up with 6 smaller logs. Then you cut each of the logs into 3 equal size parts, totaling 18 dough pieces.
To make perfectly round and soft rolls, take one dough piece and flatten with your hand. Then pull each of the sides into the center, pinching the pieces together. Turn the flattened side up, tuck in the bottom as you round the edges forming into a perfectly round bun.
Once you have all the rolls formed, we can move on to arranging the wreath. Take a large square shaped baking sheet and place a layer of parchment paper. Give it a quick spray. Place a small glass in the center and add a little bit of water to the glass. This step has two purposes; 1. to give the center of the wreath some boundaries and to help keep the oven moist while you bake the bread, this will yield super soft and moist rolls. Arrange the rolls (see picture) in a circle around the glass bowl, then again around the first roll. Leave a little bit of room between the rolls to allow it to rise a bit more.
Let the rolls rest and rise while you pre-heat the oven to 350F degrees.
Bake for 15-18 minutes on the top rack, away from the heat so it cooks evenly and doesn’t burn the bottom. Once the tops start to turn light brown, remove from oven and place entire baking sheet on a cooling rack.
Melt butter and brush the top of the buns, also sprinkle with parmesan cheese.
While the buns cool off, mix the oil, garlic, parmesan and red pepper flakes in a small bowl for dipping. Add fresh rosemary if desired.
Slide the bread wreath onto a serving platter. Place dipping oil in center. Garnish with fresh rosemary and more parmesan cheese if desired and serve.