• Place your Tree Mold on the top of your Medium Perforated Baking Sheet.

SWEET DOUGH PREPARATION

• In a microwave safe bowl, add the milk and honey. Heat for 30 seconds at a time until the mixture is lukewarm. Set aside.
  7.06 oz milk, 1.06 oz honey
• Place the bread flour, instant yeast and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
  11.29 oz bread flour, 1/2 Tbsp instant yeast, 1/2 tsp sea salt
  
• Make a well, add the lukewarm mixture. Mix with a dough hook until the dough comes together for about 3 minutes on the second lowest setting of your stand mixer. 
• Then, add the butter. Continue to mix for about 8 minutes on medium-low speed. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  0.71 oz butter
  
• RISE: Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
  

SWEET GREEN DOUGH PREPARATION

• In a microwave safe bowl, add the milk and honey. Heat for 30 seconds at a time until the mixture is lukewarm. Then, whisk in the green powder. Set aside.
  7.40 oz milk, 1.06 oz honey, 2 Tbsp green powder
• Place the bread flour, instant yeast and sea salt in the bowl of a stand mixer. Whisk together to sift the dry ingredients for about 30 seconds.
  11.29 oz bread flour, 1/2 Tbsp instant yeast, 1/2 tsp sea salt
  
• Make a well, add the lukewarm mixture. Mix with a dough hook for about 5 minutes on the second lowest setting of your standmixer. 
  
• Then, add the butter. Continue to mix for about 8 minutes on the second lowest setting of your standmixer. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
  1.06 oz butter
  
• RISE: Shape your dough into a ball and place it in a clean bowl, cover with a plastic wrap and let it rise for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will double in size.
  

ASSEMBLY

• Once the dough has doubled, punch dough to deflate and scrape it out onto the Roul'Pat.
• Roll out both doughs ensuring you have enough surface area to be able to cut out 18 circles from each dough. I used 2 3/4 inch | 7 cm diameter biscuit cutters You should end up with 35 circles in total. NOTE: Feel free to make regular dinner rolls with the leftover dough.
  
• Form a train using 3 1/2 plain and 3 1/2 green circles of dough. Place one on top of another by covering 1/3 of the circle underneath alternating as follow: green / green / white / white / green / green / white / white. Repeat 4 more times.
  
• Using a rolling pin, gently roll over the dough to flatten slightly.
  
• Then starting from the end with the green circles, roll the dough into a log. Using floss, cut the log in half to form 2 roses.
  
• Place into your Tree Mold forming a triangle shape: 1 on top, then 2 below, then 3 and finally 4. You can make a small braided loaf with the leftover dough aslo.
  

2ND PROOF

• Cover loosely with a clean kitchen towel and let it rise until puffy: About 1 hour at room temperature or 30 minutes in a turned off preheated oven (100F/37C).
  

BAKE!

• Preheat oven to 350F/180C. Brush your rolls with some milk.
• Bake for 18 minutes at 350F/180C. (Every oven heats differently, monitor your rolls from 16 minutes). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Festive Christmas Dinner Rolls are out of the oven, let them cool down completely in your mold. When ready, slide them onto a serving plate to share. NOTE: Like every baked bread, this is best enjoyed the day of. Bon Appétit & Happy Holidays!