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5 stars (2 reviews)

Baked Camembert Bread Rolls

Thanh | Eat, Little Bird
Prep45 minutes
Cook25 minutes
Rest2 hours
Total3 hours 10 minutes
Serves: 9 rolls
For the perfect appetiser for entertaining, or simply a light meal, these deliciously soft and fluffy bread rolls with baked Camembert are sure to be a hit with your friends and family! Recipe with step-by-step photos.
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Ingredients

For the Dough

For the Bread Rolls

  • 30 ml (2 tablespoons) milk
  • sea salt
  • fresh thyme leaves

For the Baked Camembert

  • 1 whole Camembert cheese, I used a small Camembert
  • 1-2 teaspoons dry white wine, optional

To Serve

  • thyme, or parsley, finely chopped
  • cornichons
  • plate of cold cuts, such as salami, mortadella, ham, proscuitto

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.

Kitchen Notes

  • MAKE AHEAD TIPS
    To start the dough the night before:
    * Make the dough as per the recipe.
    * Place the bowl of dough (covered) in the fridge to proof overnight, or for at least 8 to 10 hours. During this time, it should have at least doubled in size.
    * The next day, proceed with the rest of the recipe. As the dough will be cold, it may require a bit more time for the second proofing period.
  • DIFFERENT TYPES OF FLOUR
    * For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
  • DIFFERENT TYPES OF YEAST
    * Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
    * With instant yeast, you can add it directly to the flour mixture without having to activate it first.
    * With dried yeast, you will need to activate it first (usually in some warm liquid).
    * If you are using fresh yeast, you will need about half a block (20 g fresh yeast = 7 g instant yeast). Crumble the fresh yeast into the warm milk, and stir to dissolve the yeast.
  • PROOFING THE DOUGH
    Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don't have a warm place in your home, try one of the following ideas:
    * In the oven with the oven light switched on (works only for some ovens).
    * In the oven with a tray of boiling water on the bottom shelf.
    * In the oven or a steamer oven at a low temperature of about 25-40°C (77-104°F).
  • OVEN TEMPERATURES
    All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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