Pull-apart garlic rolls with baked camembert
- Cassie Best
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Makes 20
More effort
Prep: 30 mins
Cook: 30 mins
plus 2 hrs 30 mins proving
A star rating of 4.7 out of 5.3 ratingsRate
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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
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
500g strong white bread flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
olive oil
for the bowl
-
150g unsalted butter
-
4 garlic cloves
-
small bunch of parsley
chopped
-
250g wheel vegetarian camembert
-
1 egg
beaten
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Nutrition: Per serving
- kcal194
- fat10g
- saturates6g
- carbs19g
- sugars0.2g
- fibre1g
- protein6g
- salt0.6g
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Method
-
step 1
Tip 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 2
Tip the butter into a food processor. Peel the garlic and add this along with the parsley, and blitz to combine.
-
step 3
If 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 4
Remove 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 5
Uncover 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.
Recipe from Good Food magazine, Vegetarian Christmas 2022
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A star rating of 4.7 out of 5.3 ratings
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