Place the water, sugar, oil and yeast in bowl of Kenwood or thermomix. Mix for 1 minute to combine, cover and leave for up to 5 minutes until it is frothy.

Add flour, bread blend, flour improver, milk powder and salt and knead for 8 minutes or Kenwood or 3 minutes in thermomix until soft and elastic. Place in an oiled mixing bowl, cover with cling film and leave to rest for 30-45 minutes in a warm place until doubled in size.

Grease and line a large pizza tray or baking tray. Remove the wrap from the cheese, return to box and cover with lid, place in centre of prepared tray.

Lightly flour a work surface and tip out risen dough. Flatten slightly and add cranberries and dried rosemary. Knead for 2-3 minutes or until cranberries are evenly through dough. Divide into 12 equal portions and roll into bread rolls. Place evenly spaced around cheese on prepared tray leaving a small space around the cheese. Cover loosely with a tea towel and leave to rise for an additional 30 minutes. Preheat oven to 200°C.

Brush bread rolls with whisked egg yolk and bake in preheated oven for 15 minutes or until golden brown. Remove from oven and leave to cool for 5-10 minutes.

Remove the lid from the camembert, cut off the top rind and enjoy with the freshly baked rolls for the ultimate pre-dinner snack.