One of my top favorite pastries in the world is freshly baked bread rolls. And just because of this fact, I rarely try not to bake it too much at home. I simply can’t control myself around fresh bread rolls coming out if my oven – it’s a true disaster for my shape 😉 Just when I thought I toned down my cravings – I made these chocolate rolls. Oh, what a mistake!
These chocolate rolls are made of a simple bread roll dough filled with chocolatey. It’s as simple as that, and simply irresistible. I filled the rolls with Nutella, which was a huge success around the house, but you can definitely fill them with any other chocolate spread you like. The perfect weekend brunch treat!
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Photo: Natalie Levin
Photo: Natalie Levin
Soft Chocolate Rolls
For the dough:
- 500 grams all-purpose flour
- 10 grams active dry yeast
- 100 grams of soft butter
- 100 grams sugar
- 2 large eggs
- 200 ml. sour cream
- Pinch of salt
- 1 teaspoon vanilla extract
For the filling:
- 400 grams of chocolate spread (Nutella or any other kind you like)
- Beaten egg for brushing the rolls
Make the dough:
- In a mixing bowl with kneading attachment, place flour, yeast, butter, sugar, salt, vanilla, eggs and sour cream and knead at medium-low speed for 10-12 minutes until uniform dough is obtained.
- Transfer the dough to a lightly floured surface, form a ball shape and place in a lightly greased bowl.
- Cover the bowl and allow rising for about an hour or two in a warm place until the dough doubles in volume.
Prepare the rolls:
- Divide the dough into 2 parts.
- Roll each part of dough into a 1/2 cm thick rectangle and apply half of the chocolate spread in a thin layer.
- Fold the dough to form a thicker rectangle filled with chocolate spread.
- Gently roll the chocolate filled rectangle a little further on a floured surface to a thickness of ½ cm.
- Cut the rectangle into 2-3 cm thick strips.
- Roll each strip into a screw shape and wrap around itself to form a roll.
- Place the chocolate rolls at intervals on a baking tray lined with baking paper.
- Repeat with the other part of the dough and the remaining of the chocolate filling.
- Cover the rolls and allow rising for about an hour in a warm place until they almost double their volume.
Baking:
- Preheat oven to 170 Celsius degrees.
- Brush the rolls gently with some beaten egg.
- Bake the rolls for 15-20 minutes or until they are golden and stable.
- Remove from oven and cover with a towel. Cool the buns covered and serve.
- You can use any chocolate spread you like.
- You can also add chopped nuts or coconut to the filling.
- You can freeze the rolls in an airtight container for up to a month. Warm them in the oven before serving.
Photo: Natalie Levin
Photo: Natalie Levin