Super soft and delicious chocolate rolls. The recipe I want to share with you today is for soft rolls with chocolate chips perfect for breakfast or a snack. A soft and simple dough enriched with lots of chocolate chips that I then transformed into soft rolls that instantly filled my house with their delightful aroma. To prepare this dough, I used the “water roux” technique, a sort of batter made simply with water and flour to be added to the dough. It’s an oriental technique for making light and fluffy leavened dough. A sort of “pre-dough” that promotes leavening. The original name is “tang zhong”, a technique that allows you to prepare bread and leavened products, both sweet and savory, without using preservatives and additives. A little yeast and a long leavening make my Pangoccioli, the softest and most delicious you’ve ever tasted, forget about packaged snacks! So, what do you think, have I convinced you to try this recipe? Let’s head to the kitchen and prepare some delicious chocolate soft rolls together.
ALSO DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: For 10 chocolate rolls
- Cooking methods: Oven
- Cuisine: Italian
- Energy 172.73 (Kcal)
- Carbohydrates 26.09 (g) of which sugars 7.93 (g)
- Proteins 5.11 (g)
- Fat 5.47 (g) of which saturated 2.58 (g)of which unsaturated 1.30 (g)
- Fibers 0.65 (g)
- Sodium 46.77 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Rolls
- 3/4 oz all-purpose flour
- 1/3 cup milk
- 2/3 cup milk
- 2 2/3 cups bread flour
- 1 egg
- 1/4 cup sugar
- 1 tsp fresh yeast
- 3 1/2 oz chocolate chips
- 1/4 cup butter (melted)
- 1 pinch salt
How to Prepare Chocolate Chip Rolls
Mix the milk with the flour in a saucepan. Place over low heat and stir to form a sort of batter. Transfer to a bowl and let cool.
You can prepare the dough by hand or with a mixer. Dissolve the fresh yeast in a bowl with warm milk. Add the cooled water roux and mix. Add the bread flour (or all-purpose flour) and mix.
Continue by adding an egg, melted butter, and a pinch of salt. Knead well and finally add the chocolate chips. Knead well. Place in a lightly floured bowl, cover with plastic wrap, and let rise in a warm place for 4-5 hours.
Take the risen dough and divide it into 10 portions of approximately the same size. Roll each portion between your hands to form a soft ball. Arrange them slightly spaced on a baking sheet lined with parchment paper.
Brush them with milk (or an egg) and let them rise for an hour in a warm place. Preheat the oven to 375°F. Bake the Milk and Chocolate Rolls in the preheated oven on fan mode for about 20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Milk Rolls stay soft and fluffy in a container or food bag for 2 days. You can also freeze them; just reheat them for a few minutes in the hot oven to make them as soft and fragrant as freshly baked.
If you prefer, you can replace the bread flour with all-purpose flour.
You can replace the chocolate chips with 3 1/2 oz of dark chocolate cut into small pieces.
Also read the recipe for my Whole Wheat Bread Swirls
