Chocolate Rolls
Description
These Chocolate Rolls are a decadent twist on classic sweet bread, combining the deep flavor of unsweetened cocoa with robust brewed coffee to enhance the chocolate notes. The dough is enriched with egg yolk and butter, resulting in a tender, silky crumb that is moist rather than dry. After a long rise, the rolls are brushed with a unique cornstarch wash before and after baking, giving them a distinctive thin, soft sheen instead of a hard crust. Perfect for weekend breakfasts or afternoon treats, these rolls are best enjoyed fresh while still warm. They offer a sophisticated flavor profile that balances sweetness with the bitterness of dark chocolate, making them an impressive yet achievable baking project for home cooks.Ingredients
Directions
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Dissolve active dry yeast in 1/4 cup very warm water (105-115&# 194;°F) in a large bowl; let stand for 3 minutes until foamy.
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In a medium bowl, whisk together 3 cups plus 2 tablespoons unbleached all-purpose flour, 1/4 cup unsweetened cocoa powder, scant 1/3 cup plus 1/4 teaspoon granulated sugar, and 1 1/2 teaspoons kosher salt.
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Stir 1 cup warm brewed coffee (90ðF), 1 large egg yolk, and 2 teaspoons softened unsalted butter into the yeast mixture.
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Gradually add the flour mixture to the wet ingredients, stirring until a shaggy dough forms and all flour is moistened.
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Turn dough onto a lightly floured surface and knead for 7-8 minutes until silky smooth and elastic, adding flour sparingly if needed.
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Shape dough into a loose ball, cover with plastic wrap, and let rest for 10 minutes to relax gluten.
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Flatten dough into a 1-inch thick rectangle; sprinkle 2/3 cup chocolate chips evenly over the surface.
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Fold dough into an envelope and knead gently for 2-3 minutes to distribute chips; let rest 5 minutes if dough resists.
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Place dough in a lightly oiled bowl, turn to coat top, cover tightly with plastic wrap, and let rise at room temperature for 2 hours until doubled.
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Line two 12x17-inch baking sheets with parchment paper.
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Gently pour dough onto a floured surface, pressing any loose chips back in; divide into 12 equal pieces (approx. 2.5 oz each).
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Shape pieces into rolls and place 6 on each baking sheet, leaving several inches between rolls.
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Cover loosely with oiled plastic wrap and let rise at room temperature for 45-60 minutes until doubled.
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Make cornstarch wash: whisk 1/2 cup cold water and 1 1/4 teaspoons cornstarch in a small saucepan; bring to a boil, stirring until thickened.
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Remove wash from heat, cover to prevent skin formation, and set aside to cool.
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Place oven racks in top and bottom thirds; preheat oven to 400ðF (204ðC).
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Brush risen rolls gently with a thin coating of cooled cornstarch wash to avoid deflating.
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Place pans in oven; immediately mist oven interior 6-8 times with a plant sprayer, close door, and repeat misting twice at 1-minute intervals.
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Bake for 10 minutes, then reduce oven temperature to 350ðF (177ðC) and rotate pans top-to-bottom and front-to-back.
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Bake 10-15 minutes longer until tops feel firm but not hard and bottoms are lightly browned.
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Remove from oven and immediately brush tops evenly with remaining cornstarch wash.
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Transfer rolls to a wire rack and cool before serving; best eaten the day they are baked.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 9.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.6mg1%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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