Ingredients
- 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
Preparation
Step 1
In a bowl, mix the water, milk and yeast. Let this sit for five minutes until bubbles start to form.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 7
Unwrap the camembert and place back into the box. Bake in the oven for 30 minutes.
