Recipe: Raspberry Baked Brie with Honey Thyme Rolls

Posted by Rachel Roades on

Since so many of our flavors advertise that they pair well with brie, I thought it was about time to demonstrate.

A baked brie is a classic appetizer. Gooey, melty, warm cheese with added toppings and something to dip in it. You can't go wrong with something like that! It's such a customizable dish, too. You can go sweet, savory, add texture, ect.

For this recipe, rather than wrapping the brie in a fillo or pastry dough, I decided to bake some rolls right along with it. This way nothing is hidden, the beauty of what you're about to taste is right in front of you.

Shall we get out our ingredients?

  • 3 oz Small Batch Kitchen Raspberry Spread
  • 7 oz round brie (I used Amazing Acres goat brie for this- yum!!)
  • 1.5 tsp yeast
  • 1/4 c warm water
  • 1/8 c warm milk
  • 1/4 c honey
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1 1/5 c flour
  • Optional: melted tbsp butter and tsp honey to brush rolls after baking

For the dough, you'll want to warm your water up to about 115 degrees Fahrenheit. You want it warm enough to activate the yeast but not to hot. Add the yeast and a teaspoon of honey to the water and let it sit about 5-10 minutes to get nice and bubbly.

While the yeast gets to work, mix together the remaining honey with the milk. Make sure the milk is at least room temperature and not cold. Once the yeast mixture is ready, add it to the honey milk mixture. Add in salt and some of the flour. Once you have a tacky dough, dump it onto a lightly floured surface and knead in the thyme and remaining flour. Once it's no longer sticky, stick the dough in a warm oiled bowl and cover. Let rise in a warm area for about 30-40 minutes.

While the dough rises, grab a medium cast iron pan and get it warming in the oven. Divide the dough into 8 or 9 even sections and roll into balls. Place on the outer edge of the skillet and allow it to rise about another 20 minutes.
To keep this tasty dish a bit tidier, scoop a tiny bit of the brie off the top to create a shallow crater for the raspberry spread to sit. Add the Raspberry Spread to the top and bake at 350 degrees Fahrenheit for about 30 minutes. Once the skillet is out of the oven you can glaze the rolls with the melted honey butter mixture mentioned above and garnish with added thyme.
Serve immediately.

Fresh rolls, delicious gooey cheese, and the perfect sweet tart combination of raspberry.... this dish does not last long!

Small Batch Kitchen Raspberry Spread, organic milk, organic salted and unsalted butter, Heirloom Acres Honey, and organic flour can all be found at our market at 711 W Main St in Lansdale to pull this recipe together for your next gathering or an indulgent night in.

Happy Tasting!

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2 comments

  • This sounds like a perfect autumn evening in appetizer. Thanks Sheila!

    Carol Zellers on

  • You could make a batch of Fat Head Pizza Dough (look it up) and then make this recipe. That way the recipe could also be for low carb and keto eaters.

    Suzanne on


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