This savory pull-apart bread wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!
This recipe is reminiscent of the artichoke dip, the we all loved, from the 80’s. I had a recipe card that I used for that dip and it’s been used so much it has separated!! Use this recipe as an appetizer, or as a side with soup. Your family and friends will love it!