Hello guys! Baked Camembert with Garlic and Rosemary Bread Rolls! The perfect sharing starter/snack for any occasion! Its so much fun to make and a lot easier than you think. You can play around with your flavours as you wish but you can’t beat a garlic and rosemary combo with all that melty cheese. Its just HEAVENLY!
This can be made by hand or using a stand mixer so I have instructed you on each below. Do not panic if you are making it by hand, when you add your butter and knead it on a table it will be SUPER sticky but just keep kneading it and after about 15 minutes the gluten will build up and form a lovely stretchy and smooth ball.Its a work out doing it by hand but 100% worth it. It makes up for eating all that gooey baked camembert goodness! The bread rolls are a brioche style so they are extra delicious.
This would be a lovely dinner party treat! It should feed about 5 people easily. You can make a double or half batch if needed too. To get the best out of these get yourself a good quality Camembert cheese so it gets all lovely and melty. This is best eaten straight out of the oven but if you have some left over garlic and rosemary bread just store in an airtight container at room temp. Place your baked camembert in the fridge if you have any left over.
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making these! Also, check out my facebook group ”Gills Bakes and Cakes <3”
Baked Camembert with Garlic and Rosemary Bread Rolls
- Mixing bowl or Stand mixer
- Baking tray
- Baking paper
- 400 grams Plain flour (Or strong flour)
- 7g Instant Yeast
- 9g grams Salt
- 15 grams Sugar
- 80 grams Butter Soft
- 50 ml Milk
- 2 eggs Small
- 100 ml Warm water
- 1 tsp Garlic powder
- 1 tsp Rosemary Finely chopped Dried will work also
- 1 Beaten egg For egg wash
- 1 wheel Camembert In wooden box
- Rosemary Chopped and whole
- 5 tbsp Garlic Butter
- 3 cloves Garlic
- Black pepper
- In a large bowl or stand mixer, Add your flour, salt, sugar, yeast, rosemary and garlic.
- In a small bowl combine your milk, eggs and water. Make a well in the center of your flour then pour this wet mix in.
- Mix until a dough forms.
- Add in your butter and knead. This will be easier if you are using a stander mixer as it wont be as messy.
- If using a mixer, knead for about 5 minutes on high until it comes together and you have a nice smooth ball.
- If you are doing it by hand, knead for about 15 minutes on a smooth surface. This may seem extremely wet and sticky but just keep working with it and kneading it and it will slowly come together to a nice smooth ball. This is a bit of a workout but enjoyable! (Do not panic and add flour because of how wet it is to start)
- Once you have a nice smooth ball, place it in a lightly oiled bowl, cover with cling film and let rise in a warm place until doubled in size. Mine took about 1 hour.
- When you dough has doubled in size, place your dough onto a smooth surface and portion into 25 small balls. To be exact you can weigh your dough then divide by 25 to get the weight of each ball. Roll each portion into a small round ball.
- Remove your camembert from its wooden box then place the cheese back into the fridge. Place the base of this box onto a large lined baking tray. Place a small round of parchment in the center of the wooden box.
- Arrange 10 of the formed balls around the wooden box leaving a small gap between to allow it rise. Place the other 15 formed balls around your smaller ring.
- Cover your tray with a cling film or a plastic bag and let rise again for about 30 minutes. Preheat your oven to 190C/ 170C Fan.
- Once your rolls have puffed up, Cut the top layer of rind of your cheese then place back in the wooden box. Poke some garlic cloves and sprigs of rosemary into the cheese. Add some cracked black pepper.
- Egg wash your bread rolls.
- Bake for about 20-25 until golden brown. While your bread is baking melt you garlic butter and add in some chopped rosemary.
- Remove your rolls from the oven then brush with your garlic butter mix.
- Enjoy! Pull your bread rolls apart and dip into your melty cheese!
- This is best eaten fresh out of the oven, If you have any left over bread rolls just store them in an airtight container and they will last 2+ days!
- You can change up the flavour to this if you like, eliminate the rosemary and garlic and add what you prefer. Eg. Chilli, Basil, Sun-dried tomato.
- Please use the wood container that comes with your cheese, If you don’t it will be a mess!
- I use these food scales *- Salter Digital Scales
- I used this baking tray *- Large Baking Tray
- Stainless steel prep bowls*- Stainless Steel Mixing Bowls
Check out my Tiktok recipe video here – https://www.tiktok.com/@gills_bakesandcakes/video/6946587132798487814?lang=en&is_copy_url=1&is_from_webapp=v1
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes