Instructions

To Make the Dough

1. Measure the flour, salt, sugar and yeast into the bowl of an electric stand mixer, fitted with a dough hook.
2. Lightly mix the ingredients together.
3. With the speed on low, slowly add the warmed milk.
4. Keep mixing on low speed until the ingredients come together into a sticky dough.
5. Add the butter, about a tablespoon at a time, waiting for it to be completely incorporated before adding the next tablespoon.
6. Once all of the dough ingredients have been added, mix the dough on a low-medium speed for about 15-20 minutes, or until you have a soft and smooth ball of dough. When you poke the dough gently, it should bounce back immediately.
7. Lightly oil a large bowl.
8. Place the dough into the bowl, and cover with some plastic wrap or a reusable bowl cover.
9. Leave the dough somewhere warm for 1 to 1.5 hours, or until the dough has doubled in size (see Kitchen Notes below).

To Portion the Bread Rolls

1. Remove the dough gently from the bowl.
2. Weigh the dough and divide this number by 9 to get the weight for each bun.
3. Divide the dough into 9 equal portions.

To Shape the Bread Rolls

1. Line a large baking tray with baking paper.
2. Place a small ramekin on the tray. The ramekin should be big enough to fit the Camembert.
3. Roll each piece of dough into a smooth ball by pulling the edges together to form a ball, pinch the edges together, and roll gently until you have a smooth ball.
4. Gently roll each ball of dough into a slightly oval shape.
5. Place shaped dough onto the lined baking tray, around the ramekin. Place the buns somewhat close together so that they will touch each other after the second proofing.
6. Place the tray of buns somewhere warm for about 30 minutes to puff up slightly. As they rise, the buns will touch each other and resemble petals on a flower.

To Bake

1. Preheat the oven to 220°C/390°F (without fan).
2. Brush the bread rolls with some milk.
3. Sprinkle the bread rolls with some coarse sea salt (optional).
4. Bake the bread rolls for 10 minutes.
5. Reduce the oven temperature to 180°C/356°F (without fan).
6. Remove any packaging from the Camembert cheese, and place the Camembert into the ramekin.
7. Use a small knife to cut a cross on top of the Camembert cheese.
8. If using wine, drizzle the white wine on top of the cheese.
9. Continue baking the bread rolls, together with the Camembert cheese, for another 10-15 minutes. If the bread rolls are browning too quickly, cover them loosely with a sheet of aluminium foil for the remainder of the baking time.
10. The bread rolls are cooked if an internal thermometer reads 85°C/185°F.
11. To test if the Camembert has been baked for long enough, simply pierce the top layer to see if it is melty and gooey underneath.
12. Garnish with fresh herbs before serving.
13. Serve immediately.