- 1 camembert cheese
- 500 g flour
- 200 ml lukewarm water
- 100 ml lukewarm milk
- 90 g butter at room temperature
- 7 g yeast
- 10 g salt
- 1 garlic clove
- 1 sprig of rosemary
- A handful of black olives
- Parmesan cheese to tase
In a bowl, mix the water, milk and yeast. Let this sit for five minutes until bubbles start to form.
In another bowl, mix the flour and salt. Then add the milk mixture and 30 grams of the butter. Knead this into a dough. Chop the olives and grate the Parmesan cheese and add this to the dough. Keep kneading it until it feels flexible.
Let the dough rise in a greased bowl for about 45 minutes. It should double in size. Then, knead out the air and divide the dough into 18 even balls.
Place the camembert’s box (without the cheese) in the center of a large, over-safe pan. Place the balls around the box, but keep a little space in between so they can rise. Cover the pan with a damp towel and leave for another 45 minutes. Meanwhile, preheat the oven to 180ᵒC.
In a saucepan, melt the remaining butter and add the diced garlic. Chop up the rosemary. Brush the butter onto the buns and sprinkle with rosemary.
Unwrap the camembert and place back into the box. Bake in the oven for 30 minutes.