In a small saucepan, heat the milk over medium-low heat until scalded (3-5 minutes). Remove from heat and add butter and all but 1 teaspoon of sugar. Stir until butter melts, and sugar dissolves.

In the bowl of a stand mixer, combine the yeast mixture, milk mixture, 3 eggs, salt, and half of the flour. Mix on low until smooth (about 5 minutes). Add the remaining flour, 1/2 cup at a time, mixing until the dough forms a smooth ball. Knead on high for about 7 minutes until smooth and elastic. Place in a well-oiled bowl and let it rest in a warm spot until doubled in size (about 1 1/2 to 2 hours).

Once doubled, punch the dough down and transfer to a work surface. Cut into about 46 even pieces (approximately the size of a golf ball). Keep them covered with a damp kitchen towel.

Roll each piece into a tight, smooth ball using your palms.

Place the wheel of brie in the center of a large round flat baking pan (like a pizza pan).

In a small bowl, combine parsley, thyme, oregano, olive oil, vinegar, salt, pepper, and red pepper flakes. Line up the dough balls around the brie in a single layer (in 2 rows), as snugly as possible. Cover loosely with plastic wrap and a damp kitchen towel, and let it rest in a warm spot for at least 45 minutes to 1 hour.

Brush the bread with egg wash, sprinkle with chopped rosemary and coarse salt, and spoon half of the parsley oil mixture on top of the brie.

For any remaining rolls that didn't fit on the wreath pan, place them in a round cake pan and bake separately.

Bake in a preheated 375°F (190°C) oven until golden brown and puffed up (about 20-25 minutes). Remove from the oven and let cool slightly. Garnish with pomegranate seeds and rosemary sprigs. Pour the remaining herbed oil mixture over the brie. Serve warm and enjoy!