Step 1

Mix the flour and salt in a large bowl.

Step 2

In a separate bowl, combine the milk, sugar, and yeast, stirring to dissolve the yeast and sugar. Then add the eggs and whisk well.

Step 3

Transfer the flour onto a clean working surface and create a well in the center. Pour the liquid yeast mixture into the well and begin to combine the two, a little bit at a time, until you have a dough.

Step 4

Knead the dough for 5-10 minutes, stretching and folding it until you obtain a smooth and elastic dough.You can also do this in a stand mixer with a dough hook. Just throw all of the ingredients in and then mix for 7-10 minutes.

Step 5

Shape the kneaded dough into a ball and place it back in the large bowl, sprinkled with a little flour. Allow it to rest for 10 minutes in a warm area, covered with a kitchen towel or plastic wrap.

Step 6

Place the dough onto your clean work surface again and incorporate the butter a little at a time. Use either small butter slices/cubes or a spoonful at a time and knead into the dough. Your hands will begin to melt it, helping it incorporate.

Step 7

Continue until all of the butter is incorporated into the dough and then shape it into a ball again and rest it in the bowl for a further 10 minutes.

Step 8

Divide the dough into even-sized pieces. For dinner rolls, make less and for dough balls, make more. I made 25 pieces then rolled them into balls.Weigh the dough for completely even pieces. Weigh its starting weight and divide it by the number of pieces you want.

Step 9

Place the dough balls on a parchment-lined baking sheet and place in the fridge for 20 minutes, so they become firmer.

Step 10

I used the camembert wheel as a guide on how big to make my wreath. Place the dough balls around the outside of the camembert.Arrange a second layer, making sure the bread is barely touching. The rolls will expand further as they prove, so there’s no need for them to be placed tightly now. Then, set aside to prove for an hour.

Step 11

Once ready, brush the rolls with a little egg-wash (or melted butter) and sprinkle with any toppings you like. I used poppy seeds.

Step 12

Place everything in the oven at 200ºC/400ºF for 15-18 minutes until golden brown.

Step 13

Once ready, use a small knife to cut off the camembert’s top layer and serve warm from the oven with some cranberry sauce on top.Optionally, add some cranberries (or pomegranate) and rosemary sprigs to the top of the wreath for a more festive ‘holly’ look.

Step 14

To Make ahead: you can allow the dough to prove, covered, in the fridge overnight. When you’re ready to start up the recipe again, place it on the counter and wait until it doubles in size, then continue with the recipe.The dough is also freezer friendly for between 2-3 months – thaw to room temperature before continuing with step 4.Once Baked: the dinner rolls are delicious served warm from the oven. However, store any leftovers in an airtight container in the fridge for 3-4 days. To Freeze: Freeze the baked dinner rolls for up to three months. Make sure they’re tightly wrapped in a wrap. Thaw in the fridge overnight before reheating.To Reheat: warm in the microwave (though the buns will be softer), sliced in half and toasted, or in the oven, at 200ºC/400ºF until warmed through (around 10 minutes).