Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons instant yeast ((7g))
  • 3 1/2 cups all-purpose flour (unbleached (500 grams))
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 1/4 cups warm water (105-110°F (300 ml))
  • 3 tablespoons olive oil
  • Flour for dusting
  • 16 oz. wheel of brie (President brand recommended)
  • 1 egg
  • 1 tablespoon cool water
  • 1 tablespoon black sesame seeds
  • 1 tablespoon Aleppo pepper flakes
  • 1 teaspoon chia seeds
  • 1/4 cup scallions
  • Coarsely ground black pepper (or pepper medley)

Instruction

  • Place the yeast, flour, sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Stir together briefly with a whisk. Turn the mixer on low and add in the warm water and olive oil. Allow the dough hook to stir the ingredients together until a cohesive dough is formed, about 3-5 minutes. Increase the mixer speed to medium and knead for 8 minutes with a timer set. The dough should be smooth and elastic, and not sticky.
  • Transfer the dough to a bowl spritzed with cooking spray; turn over once and cover with plastic wrap. Set in a warm, draft-free place until doubled, about 1 hour.
  • Meanwhile cut the top rind off of the brie; keep refrigerated until ready to use.
  • Once the dough is doubled, gently deflate it with a closed fist. Turn it out onto a lightly floured surface. Roll into an even baton about 9 inches long and cut into 9 equal portions. Roll each portion into a ball by pinching the edges together and rolling them on a work surface under a cupped hand.
  • Line a large baking sheet or pizza pan with parchment paper. Place the brie in the center of the pan. Arrange each dough ball around the brie so that they are close together but not touching.
  • Beat the egg and cool water together in a small bowl. Use a pastry brush to coat each dough ball with the egg wash. Sprinkle 3 rolls with the black sesame seeds, 3 rolls with the Aleppo pepper, and 3 rolls with the chia seeds. Loosely cover with plastic wrap and place in a warm place to rise, 20-30 minutes, or until the rolls are puffed and just touching each other.
  • Meanwhile, preheat the oven to 350°F.
  • Bake the assembled rolls and brie for 20-25 minutes, or until the rolls are well puffed and just starting to brown. Increase the oven temperature to 400°F and bake 5-7 minutes more, or until a little more golden brown. Remove from the oven and let cool 5 minutes. Scatter scallions and grind pepper over the runny brie. Serve warm on the pan. Use the bread rolls to dip into the melted brie.