INGREDIENTS
FOR THE SWEET POTATO ROLLS:
1/2 cup water
1/4 cup milk
2,1/4 tsp active-dry yeast
1 tsp + 1/3 cup sugar (divided)
2 eggs (large)
1,1/2 tsp Salt
6 Tbsp. butter (melted and cooled)
2,1/2 tsp fresh rosemary (minced)
1 cup sweet potato (mashed)
4,1/2 to 5 cups all-purpose flour
FOR THE BAKED CAMEMBERT:
1 camembert
2 garlic cloves (sliced lengthwise)
2 fresh rosemary sprigs
1 tbsp olive oil
Freshly ground black pepper
FOR THE HONEY BUTTER TOPPING:
4 Tbsp. butter
2 Tbsp. honey
Sea Salt
Additional minced rosemary
INSTRUCTIONS
For the sweet potato rolls:
Heat water and milk in the microwave until lukewarm. Dissolve one teaspoon sugar and stir. Pour the yeast into a small bowl, then slowly pour the milk mixture, whisking gently. Set aside to proof for about 5 minutes.
With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and mix until the ingredients are smooth and dough like. The dough should pull away from the sides of the bowl, but still sticks to the bottom.
Transfer the dough onto a lightly floured surface and knead gently, until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about
1 hour, or until the dough doubles in size.
Meanwhile, line a large baking sheet with parchment paper and place the camembert box in the centre. Using a pencil, draw the contours of the box, then place the camembert back in the refrigerator, at least for now.
Divide the dough in 5 equal parts, then cut each of them into 5 other equal pieces. In total, you will need 25 balls (10 for the inner circle and 25 for the bigger one). Roll each piece of dough into small balls, and place them seam side down around the parchment paper, previously greased. Cover and let the dough rise for another hour.
For the camembert:
When dough has risen, remove the cheese from its paper and transfer it to the same wooden box in the centre of the sheet.
Using a paring knife, score the camembert in a crosshatch pattern, then press the garlic slices in the bottom of the cheese. Drizzle olive oil over, stick a few rosemary sprigs among the garlic cloves, and add a pinch if freshly ground black pepper.
Preheat oven to 180°C.
Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 90°C when tested with a thermometer.
For the honey butter topping:
In a small dish, mix together softened butter and honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Serve warm with Survivor Chenin Blanc.
Serves: 25
Cooking time: 3Hours 20min.
Difficulty: Moderate
Pairs well with Survivor Chenin Blanc.
