Sweet Potato Bun Cheese Dip

Instructions

1. In a small microwave-safe bowl, warm the water and milk to 100°F (40°C). Stir in 1 tsp sugar, then sprinkle over the dry yeast. Let sit for 5–10 minutes, until foamy.
2. In the bowl of a stand mixer fitted with a dough hook (or by hand), combine the remaining sugar, eggs, salt, melted butter, rosemary, and sweet potato purée. Mix briefly on medium speed, then pour in the yeast mixture.
3. Add the flour gradually, mixing on low speed until a soft dough forms. Increase to medium speed and knead for 5–6 minutes, until smooth and pulling away from the bowl (the dough should remain slightly sticky at the bottom).
4. Transfer the dough to a lightly floured surface, shape it into a ball, and place it into a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
5. Line a baking tray with parchment paper. Place a lightly oiled bowl (same size as the Camembert) in the center, we're going to replace this with the cheese after. Divide the dough into 16 equal portions (about 85 g each).
6. Roll each into a ball and arrange evenly around the bowl, leaving space between them for rising. Cover loosely and let rise for 1 more hour. Once risen, remove the bowl and replace it with parchment paper. Place the Camembert in the center of the ring.
7. Score the top of the cheese with a sharp knife. Insert garlic slices and rosemary into the cuts, drizzle with olive oil, and season with pepper.
8. Bake at 350°F (180°C) for 20–25 minutes, or until the buns are golden brown and the Camembert is soft and melty.
9. In a small bowl, combine the melted butter and honey. Brush the buns with honey butter immediately after baking, then sprinkle with flaky salt and a little rosemary.
10. Serve immediately, using the warm buns to dip into the melted Camembert.