1 ½ tablespoons finely chopped rosemary, sage, or thyme
¼ cup butter, melted
Flaky salt
Honey
Directions
For the dough, add 3 cups of flour to a large bowl or the bowl of your stand mixer along with the yeast, sugar, and salt and stir well to combine. Make a well in the centre and add in 1 cup of water along with the oil. Stir into a shaggy dough and, if working by hand, turn out onto a lightly floured work surface and knead until smooth and springy, about 4 to 5 minutes, adding more flour or water as needed. If using a stand mixer, knead on low for 2 to 3 minutes, adding more flour or water as needed.Transfer the dough to a lightly greased bowl, cover with a dinner plate, and set aside in a warm spot to rise until doubled in size, about 1 to 1 ½ hours.
Line a sheet pan with parchment paper. Using a sharp knife, carefully cut the top rind off the brie and place the brie, cut side up, onto the centre of the sheet pan.
Divide a ball of pizza dough into 20 equal pieces. Roll into tight-skinned balls and arrange around the wheel of brie either in a wreath or Christmas tree pattern. Set aside to allow the buns to rise slightly while you heat the oven to 400ºF.
Bake the brie and buns for 20 minutes or until golden. Meanwhile, in a small bowl, stir together the garlic, herbs, and butter. Brush the garlic butter over the hot buns and spoon any remaining buttery garlic and herbs over the brie. Scatter the buns with flaky salt and return to the oven for 5 minutes to just take the raw edge off the garlic.
To serve, slide the buns and cheese along with the parchment paper from the pan onto a serving dish.
