ROLLS WITH RICE MILK CREAM AND CHOCOLATE CHIPS
The recipe for making great rolls with rice milk cream, super light and delicious!
Today I am proposing the recipe for these super easy rolls to make, great for breakfast or a snack for the whole family.
I was undecided whether to make the classic custard rolls, but then I thought: the web is full of them!
So I opted for these slightly revisited ones, though always delicious: intolerant people like me will love them.
A RICE MILK CREAM WITH RICE FLOUR, LIGHT AND IDEAL FOR EVERYONE, SIMPLE TO MAKE, VERY SIMILAR TO CUSTARD, but with rice milk and rice flour, so you can enjoy it without problems.
Let’s see how to make this recipe!
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven, Stove, Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 7 oz milk
- 1 3/4 tsp dry yeast (10 g fresh yeast)
- 3 1/2 tbsp butter
- 2/5 cup sugar
- 1 tsp salt
- 4/5 cup chocolate chips
- 3 1/2 oz rice milk cream
- 1 egg
- 3 3/4 cups all-purpose flour
- 6 1/3 tbsp liquid sourdough starter
Tools
- Mixer
- Baking Tray
Steps
For those using sourdough starter, refresh it the night before and once it reaches one and a half times the volume, store it straight in the fridge, in the morning take it out and let it acclimatize for an hour before adding it to our doughs. N.B. THE TIMES DESCRIBED are for dry yeast, with the liquid sourdough, they are longer.
For those using dry yeast, subtract 1.75 oz of water from the TOTAL described and then follow the package instructions.
In the bowl of a stand mixer (or with electric whisks, dough hook) pour milk and yeast, let dissolve and then add all the ingredients except the butter, always mixing with the hook. Finally, add the butter in pieces and let it be absorbed by the dough.
Set aside the salt.
Once the dough is well kneaded, let it rest for half an hour.
At this point, add the salt and knead again for a few minutes.
Let it rest for another 30 minutes.Take the dough and pour it onto a previously oiled board: pour it in the center and start spreading the edges as if it were a veil.
Once opened, close it well as I often show in the videos on my pages.
I am used to making them in my dough as it makes them softer, but if you don’t have time you can skip this step.
If you decide to make them, you can find everything here –> EASY EXPLAINED BOWL FOLDS
Let it rest until doubled; if using sourdough, let it rest for an hour and then refrigerate it overnight and the next day take it out and let it acclimatize for a couple of hours.
In the meantime, while it rises, make the quick cream in a saucepan:
follow the recipe and steps —>RICE MILK CREAM WITH RICE FLOUR, LIGHT AND IDEAL FOR EVERYONE
Let it cool completely.
Once risen, deflate the dough and place it on a lightly floured work surface: with a rolling pin make a rectangle of dough.
Spread the milk cream on top and spread it with a spatula.
Spread the chocolate chips on top and roll up from the long side until forming a sausage.
At this point, like with CINNAMON ROLLS, cut into slices about 1-inch wide:
with the help of kitchen twine or a knife, cut until you finish the entire sausage.
Then let rise for another couple of hours.
Preheat the oven to 392°F and bake for about 20 minutes: check the oven occasionally since everyone knows how to manage their own kitchen oven.
Once cooked, wait for them to be warm before biting! 🙂
Storage
They keep well in a cake holder and stay soft for a long time; freezing is not recommended as they contain cream, and once brought to room temperature, they will become mushy.
