1 day before

Garlic oil

• Preheat the oven to 350 ℉.
• Cut the top off the garlic bulb, drizzle with a little olive oil and salt, wrap in foil, and roast for 1 hour. Let it cool.
  1 bulb garlic, 2 tablespoons olive oil, 1 teaspoon sea salt

Bread dough

• Mix the eggs and milk in one bowl.
  4 eggs, 4 teaspons whole milk
• Mix the flour, yeast, sugar, salt, cinnamon, and nutmeg in another.
  4 cups all-purpose flour, 2 teaspoons yeast, instant, 3 tablespoons sugar, ½ teaspoon salt, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
• Add the wet ingredients to the dry ingredients and knead while adding the butter.
  1⅔ stick butter
• Knead for 13-15 minutes, cover with plastic foil, and refrigerate overnight.

Day of serving

Garlic oil

• Squeeze the roasted garlic into a bowl and mix with 2 tablespoons olive oil.
  2 tablespoons olive oil

Bread dough

• Line a baking sheet with parchment and place a ramekin in the center.
• Divide the dough into 25 equal pieces.
• Press a deep hole into each piece, spoon in about ½ teaspoon garlic filling, pinch closed, and shape into a ball.
• Arrange the balls around the ramekins in two rings: 10 in the inner ring and 15 in the outer ring.
• Cover with plastic foil and let the bread dough rise for 45 minutes.

Topping and baking

• Heat the oven to 380 °F.
• Finely chop the rosemary, cut the top rind off the Camembert, and sprinkle the cheese with rosemary.
  1 camembert, 2-3 sprigs fresh rosemary
• Brush the rolls with beaten egg and add poppy seeds if using. 
  1 eggs, 1 tablespoon poppy seeds
• Bake for 15 to 20 minutes, until golden and hot. Serve warm, so the cheese stays soft for dipping.