ROSEMARY SWEET POTATO BREAD WREATH WITH BAKED CAMEMBERT
FOR THE SWEET POTATO ROLLS. FOR THE SWEET POTATO ROLLS. 2 With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size. 4 Meanwhile, line a large baking sheet with parchment paper and place the camembert box in the center. 4 Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200°F (90°C) when tested with a thermometer. 2 Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. 1 cup (250g) mashed sweet potato
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