In a large mixing bowl, add the bread flour, yeast, golden caster sugar and salt. Mix well and make a well in the centre.

Pour in the tepid water and olive oil, gradually mix with a wooden spoon until dough starts to form.

Transfer the dough to a floured surface and knead for about ten minutes until it becomes smooth and elastic.

Place the dough into a lightly oiled mixing bowl, cover with cling film and set aside to prove for 45 minutes or until it has doubled in size.

Take the dough out and knead it again to knock all of the air out of it.

Cut the dough into 9 equal sized portions and roll each one into a smooth ball.

Place the balls in a circular pattern on a lined flat baking tray. Slice the top off of the camembert and place it in the centre of the rolls, leaving a little gap between to allow them to expand.

Set it aside to prove for another 45 minutes.

Meanwhile, preheat the oven to 220℃.

Brush each bread roll with milk, then sprinkle over some poppy seeds.

Scatter over some rosemary leaves then bake for 12-15 minutes.

Remove it from the oven and leave it to sit for 5 minutes.

Tear the bread rolls apart and dip them in the runny camembert.