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!
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.
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.