Pull-apart garlic rolls with baked camembert
Create a memorable sharing experience with our pull-apart garlic rolls – they're baked with a wheel of gooey baked camembert, making them ideal for big gatherings such as Boxing Day
- Serves: 20 persons
- 500g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- olive oil, for the bowl
- 150g unsalted butter
- 4garlic cloves
- small bunch of parsley, chopped
- 250g wheel vegetarian camembert
- 1egg, beaten
Step 1Tip the flour into the bowl of a stand mixer fitted with the dough hook. Tip the yeast into one side of the bowl and 1 tsp salt into the other. Pour in 300ml warm water, then mix together to form a dough. Knead for 5 mins. Or, combine the ingredients in a large bowl, then tip onto a surface and knead by hand for 8-10 mins until the dough is smooth and springy. Form into a ball and transfer to a clean, oiled bowl. Cover with a tea towel and prove at room temperature for 2 hrs, or until roughly doubled in size. Or, prove the dough in the fridge overnight.
Step 2Tip the butter into a food processor. Peel the garlic and add this along with the parsley, and blitz to combine.
Step 3If the dough has been chilled, remove from the fridge 20 mins before using. Line a large baking tray with baking parchment. Roll the dough out on a lightly floured surface to a long, thin rectangle that’s roughly 45 x 20cm. Spread the flavoured butter over the surface of the dough, then roll it up into a sausage, starting from one of the long sides. Slice the dough into spirals along its length (you should get about 20 rolls).
Step 4Remove any packaging from the camembert and put it in the centre of the prepared tray, then cut a cross into the top. Arrange the buns, swirl-side up, around the cheese, leaving space between each for rising. Loosely cover with a tea towel and leave to prove for 30 mins until the buns have puffed up. Heat the oven to 200C/180C fan/gas 6.
Step 5Uncover the tray and brush the buns with the egg. Bake for 30 mins, turning the tray around halfway through, until the buns are golden brown. Leave to cool for 5 mins, then serve.