These pull-apart rolls proof overnight in the fridge, then bake around a camembert for an instant party dip
Combine all ingredients in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and continue to simmer until partridgberries have released their juices and volume is reduced. Remove from heat and cool. Can be stored for several weeks in the fridge.
Combine the yeast, water and sugar in a small bowl and leave to work for 5-10 minutes. In the meantime, combine your flour and spices in a large bowl. Warm the milk, molasses, and butter together in the microwave until the butter is melted,but the mixture is just warm to the touch, not hot.
Add the liquid mixture to the flour mixture, mixing until it comes together. Knead the dough until it is no longer too sticky. Butter your hands if you need to. Put the dough into a bag, tie it off and put it in the fridge to proof overnight.
The next day, remove the dough from the fridge and divide into 3 sections. Divide each of those sections into 10, to form 30 little rolls.
Remove your camembert from the fridge and cut the top of the rind off - leaving a 1/2 inch border around the edge to hold everything in when it bakes. Place it in the middle of a well-greased pizza pan or similar.
Starting with your first section of dough, divide it again into 10 pieces and form little balls with the dough by pulling the edges and tucking them under. Place them around your camembert, working outwards until you have 30 rolls surrounding your cheese. Cover with a damp kitchen towel and leave proof another hour.
Remove the tea towel, drop a bit of butter over top of the rolls and bake in a 350F oven for 30-35 minutes or until the camembert is gooey and the rolls are cooked through and golden. Remove from the oven, let cool for 10 minutes before serving with the partridgeberry compote on the side.