Cheesy tear-and-share Rolls

over 60 min |

  • Baking
1,5 dl warm water
 1/3  pck fresh yeast (15 g)
1 tbsp honey
3,5 dl Helsinki Mills Organic Bun Flour
1 tbsp rapeseed oil
1 tsp salt
1 dl Helsinki Mills Organic Instant Oat Flakes
1 Camembert cheese wheel (approx. 227 g)
fresh thyme
2 cloves of garlic

Measure lukewarm water into a bowl. Crumble in the yeast and mix. Add the honey and 2 dl of flour. Mix until even and then cover with a cloth. Let prove in a warm place for around 20 minutes.  Then knead in the oil, salt, oat flakes and the rest of the flour (1.5 dl).  Let rise for another 15-20 minutes.

With floured hands, form small (approx. 5cm in Ø) rolls and place them side by side into a dish lined with baking paper until the entire dish is filled. Let rise once again.

In the meantime, cut the camembert into pieces. Remove most of the rind. Finely chop around a tablespoonful of thyme and squash in the garlic cloves. Roll the cheese in the thyme,

Place the camembert pieces between and on top of the rolls. Place the dish in the oven at 225 degrees Celsius for around 20 minutes until the rolls are fully baked.

Let cool for a moment and then serve the tear-and-share rolls while still warm.





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