Garlic Bread and Camembert To Share

Put the flour, yeast, salt, sugar and dried mixed herbs in a large mixing bowl, then crush in the garlic cloves and stir to combine. Add the butter and use your fingertips to rub it in until you have a fine crumb-like texture (for speed, you could do this step in a food processor). Put the milk into a pan over a medium heat and warm it without letting it boil. Beat the egg, then add egg and milk to the dry ingredients and use your hands to bring it all together into a dough. Tip on to a lightly-floured work surface and knead for about 5 minutes until the dough is smooth and springy, with no hint of stickiness. Lift the dough into a lightly oiled mixing bowl and cover loosely with clingfilm, then find a warm place to leave it to rise for a couple of hours (or until doubled in size).
When the dough is ready, very lightly oil the baking dish or tray. Remove any packaging from the camembert and sit the cheese in the middle of the dish, then drizzle over the honey. Next, tip the dough out of its bowl and cut it into 16 equal pieces. Roll each piece into a ball, then place them around the Camembert like the petals of a flower (a circle of eight rolls immediately around the cheese, and an outer ring of eight rolls behind and between them. Remember to leave plenty of space between the rolls). Cover the dish with clingfilm and leave to rise for a further 30 minutes.

When this time is almost up, heat the oven to 180°C (Gas Mark 4). As soon as the rolls have had their rising time, and they’re almost touching one another, put the dish in the hot oven and cook for 25 minutes, or until the buns are golden and the cheese is nicely gooey. Take the dish out of the oven, then melt the butter and brush all over the rolls. Scatter over the chopped rosemary and serve straight away