Begin by scalding 1 cup of whole milk with 4 tablespoons of unsalted butter and 2 tablespoons of granulated sugar in a saucepan over medium heat until the mixture bubbles. While it cools, activate 2 teaspoons of active dry yeast in a small bowl with ½ cup of warm water (about 110°F) and a teaspoon of sugar for 5-10 minutes until frothy.

In a stand mixer with a dough hook, combine the yeast mixture, milk mixture, 2 large eggs, 1 teaspoon of kosher salt, and half of the 4 cups of all-purpose flour. Mix on low speed until incorporated, gradually adding the remaining flour until a smooth dough forms; knead for about 5-7 minutes until elastic and slightly tacky.

Transfer the dough to a greased bowl, cover it with a kitchen towel, and place it in a warm area. Let it rise for 1.5 to 2 hours, or until it doubles in size. When ready, gently punch down the dough to release air and divide it into approximately 46 equal pieces.

Preheat your oven to 375°F. On a parchment-lined baking sheet, place a wheel of brie in the center. Roll each piece of dough into a small ball and arrange them snugly around the brie, creating a wreath shape. Cover the arrangement and let it rest for 45-60 minutes until puffy and nearly doubled.

Once risen, brush the wreath carefully with an egg wash made from 1 beaten egg for a golden sheen. Sprinkle fresh rosemary and a pinch of kosher salt on top. Drizzle half of the prepared herbed oil over the brie to enhance flavor before continuing to bake.

Place the baking sheet in your preheated oven and bake for 20-25 minutes, or until the dough is golden brown and puffy. Allow the baked brie and bread wreath to cool slightly before garnishing it with pomegranate seeds and rosemary sprigs for a festive touch.

Once cooled for a few minutes, serve your delightful Baked Brie and Bread Wreath warm. Encourage guests to pull apart the rolls to reveal the oozing cheese center. Pair it with assorted jams or fresh herbs if desired.