Need some FODMAP-friendly rolls for your holiday bash? This low FODMAP pull-apart bread wreath will be the highlight of your table!
Combine your flour, xanthan gum, sugar, yeast, and salt in a large bowl. Whisk to combine.
Melt your butter in a small saucepan over medium-high heat. Remove your pan from the heat and add the milk. Let it stand for about 1 minute so the milk is warm. Then pour the milk mixture, egg, parmesan, and 4 tbsp of pesto into the flour mixture. Give it a gentle stir with a wooden spoon until it begins to form a dough.
Turn your dough out onto a lightly floured surface and knead it 8-10 times. You can sprinkle on a tiny bit more flour if the dough is really sticky. You want it to feel tacky to the touch, but not stick to the counter. Transfer the dough to a large greased bowl and cover with plastic wrap. Let the dough rise in a warm place for 1 hour. The dough should double in size.
I used a 16" pizza tray to make the wreath shown. Whatever kind of tray you use, make sure to line it with parchment paper. Section your dough into 24 evenly sized pieces, then work each piece into a small ball. To make this wreath, stick a ramekin or a wide-rimmed mug in the center of the tray and arrange your dough balls around it. Then remove the ramekin, cover the dough with plastic wrap and let it rise in a warm place for 1 hour. The dough should double in size again.
Preheat your oven to 375 degrees. Bake your rolls for 18-20 minutes (until they look golden brown). Brush the rolls with the remaining pesto and let them cool down for at least 10 minutes before serving.
Brought to you by The FODMAP Formula - www.fodmapformula.com