Chocoholics, be excited. I’ve found another way to deliver chocolate to you!
A couple tidbits about me:
- I thoroughly enjoy baking.
- I love cooking for others.
- I am not a big fan of chocolate.
All three of those facts play into today’s menu. On a recent Friday morning, I made sure that my recipe testing began by 7:00 am, so that if it were successful, I could send it to the office with my daughter.
I don’t make as many breads or bread-like dishes in the summer. Although I adore homemade bread, I tend to save that sort of baking for winter. However, I’ve been wanting to try and make a bread product that had a chocolate filling. That would need to be done while at least one child was home on summer break, seeing that neither my hubby nor I enjoy chocolate. (I figure someone in the family should benefit from my successful recipes.)
So, after returning from my workout, I got the dough started. As the dough began to rise I delighted in the delicious, yeasty smells of homemade bread. After the first rise the dough had the feel of a successful recipe- tender and soft. Second rise and baking almost done, I could smell a popular combination of bread and chocolate. Although not exciting to my palate, I was fairly certain this recipe would be a success.
When my guinea pig (AKA daughter) came into the kitchen, I asked her to sample a roll as her breakfast. She proclaimed them tasty, and as such, the others were plated for the office (and a quick photo shoot). I confess. I did take a tiny nibble to confirm that they were good, and I have to say I agree.
While I am hesitant to brag, I will admit that I got a text from my daughter a few minutes after she arrived at work. Her boss declared them to be evil, in the best way possible. Yay, me!
If you have chocolate lovers in your life, give these rolls a try. They’re a nice alternative to your typical cinnamon roll.
- ½ cup milk
- ¼ cup + 1 Tb. sugar
- 2-¼ tsp. yeast
- 1 egg
- 2-½ cups flour
- ¾ tsp. salt
- 4 Tb. butter, softened & divided
- 8 oz. semi sweet chocolate, grated
- ⅓ cup semi sweet chocolate chips
- Heat milk until approximately 120 degrees.
- Pour into stand mixer bowl, and add 1/4 cup sugar, stirring to dissolve.
- Sprinkle yeast over mixture, and let sit for 5 minutes.
- Add egg and whisk into mixture with fork.
- Add 2 cups flour and salt, and mix on speed 2 for 2 minutes, using the dough hook.
- Add 3 tablespoons butter, cut into small cubes, continuing to mix.
- Add ½ cup flour and knead for 2 minutes, or until dough forms a ball and clings to hook.
- Knead for 2 more minutes.
- Remove dough from bowl, grease bowl with butter.
- Return dough to bowl, cover lightly with plastic wrap, and place in a warm spot to rise for an hour.
- Transfer dough to floured work surface, punch down.
- Roll out to 12×18 rectangle (or longer).
- Preheat oven to 350.
- Spray muffin pan with nonstick cooking spray.
- Melt remaining tablespoon of butter, brush onto dough.
- Sprinkle grated chocolate evenly over dough, almost to edges.
- Top with chocolate chips.
- Roll dough so that you have a 12” log.
- Cut into 1” slices.
- Place slices into muffin cups.
- Sprinkle with remaining tablespoon of sugar.
- Cover muffin pan loosely with plastic wrap and allow to rise for 30 minutes in a warm spot.
- Remove plastic wrap, and bake for 15-20 minutes.
- Transfer to baking rack to cool slightly.
- Serve warm with butter.