Warm 350 millilitres water in a saucepan then add the butter and set aside to cool until warm but not hot. Add the caster sugar and yeast and mix together then leave for 5 minutes. Mix the flour and salt in a large bowl in the bowl of a stand mixer and then, with the dough hook attached, slowly add the yeast mixture. Knead for 5 - 7 mins until the dough feels bouncy and smooth. Leave somewhere warm to rise for 1½-2 hrs, or until doubled in size.
Grease and line a large square baking tray.
When the dough has risen, knock the air out of it and knead again for several mins. Divide the dough into balls weighing 40 grams. Take each piece of dough and roll into a ball. Take the camembert out of the fridge, remove any plastic, place back into the wooden box and place in the centre of the baking sheet then place the balls, seam side down, on the baking sheet and repeat with the remaining dough, spacing the dough balls ever so slightly apart, so that you form two dough ball ‘rings’ around the cheese in the centre. Cover and leave to rise for a further 30 mins.
Preheat the oven to 200 C / 180 C fan,
When dough has risen, using a small sharp knife, score the camembert in a crosshatch pattern, then press the garlic slices into the cheese. Drizzle over the olive oil, stick a few rosemary sprigs among the garlic cloves, and add a good grind of freshly ground black pepper. With a pastry brush, glaze the top of the doughballs with egg wash and then bake everything together for 20-25 minutes or until the rolls are golden brown on top.
To make the garlic butter, melt the butter in a pan, then stir in the garlic. Season, then brush over the rolls straight out of the oven. Serve everything warm.