Homemade sweet rolls with chocolate chips are delicious and soft, perfect for both breakfast and snack time for the whole family. My daughter insists on calling them super soft Pangoccioli from Mulino Bianco, but these brioches of mine are another thing entirely: made with sourdough, they smell like home and are digestible. Their preparation is not fast and requires multiple rises, like homemade brioche bread.

Here is the Bimby tm5 recipe

Difficulty: Medium
Cost: Inexpensive
Rest time: 20 Hours
Preparation time: 1 Hour
Portions: 6 sweet rolls
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

621.42 Kcal

calories per serving

Info Close

Energy 621.42 (Kcal)
Carbohydrates 96.63 (g) of which sugars 37.71 (g)
Proteins 15.57 (g)
Fat 20.11 (g) of which saturated 10.26 (g)of which unsaturated 5.51 (g)
Fibers 1.81 (g)
Sodium 143.97 (mg)

Indicative values for a portion of 175 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

Sweet rolls with chocolate chips

2.1 oz sourdough starter (refreshed at least 1 hour ago)
1/2 cup all-purpose flour
1/4 cup water (at room temperature)
2/3 cup milk (warm: maximum 77°F)
3 1/3 cups Manitoba flour
3/4 cup sugar
1/3 cup butter (softened)
2 eggs (lightly beaten)
1 pinch fine salt
3/4 cup dark chocolate chips
as needed butter (to grease the baking sheet)
as needed milk (to brush the sweet rolls right before baking)

Tools

Kitchen scale
Stand mixer or dough mixer
Baking sheet (9.5 x 12.5 inches)
Parchment paper or butter (to line the baking sheet)
Brush for food

Sweet rolls with chocolate chips

Indicative times for the slow rising with sourdough

PREPARATION TIMES
Night before:
8:00 PM – take the sourdough starter out of the fridge at least one hour before.
9:00 PM – refresh the natural yeast and set aside 60 g to prepare the pre-ferment.
10:00 PM – prepare the pre-ferment (1): mix the sourdough starter (2.1 oz) with all-purpose flour (1/2 cup) and water at room temperature (1/4 cup), cover and leave at room temperature overnight.
Next day:
7:00 AM – prepare the dough: add to the pre-ferment (2) prepared the night before, (3) 2/3 cup of milk at room temperature, (4) 3 1/3 cups of flour, 3/4 cup of sugar. Then add 1/3 cup of softened butter and finally 2 lightly beaten eggs. Knead for at least 10 minutes. At the end, add a pinch of salt and 3/4 cup of chocolate chips.
Cover the dough and let it rise until it doubles or more (5).
2:00 PM – shape the buns: (6) transfer the risen dough onto a floured work surface. Divide it into 6 parts and shape into round rolls.
On a greased baking sheet (or lined with dampened and squeezed parchment paper), (7) place all six rolls spaced apart.
Final rise: place the baking sheet with the sweet rolls in a warm place, sheltered from drafts, and let them rise until at least doubled in size (8).
5:00 PM – preheat the static oven to 356°F.
BAKING in a preheated oven at 356°F for about 45 minutes.
In the last minutes of baking (9), brush the sweet rolls with a hint of milk using a kitchen brush.