Chocolate Rolls, from Bread at Home by Uri Scheft
5 cups sifted white flour
1 1/8 cup cold tap water
1 oz. fresh yeast
1 Tablespoon salt
2/3 cup sugar
4 Tablespoons butter, room temperature
1 Tablespoon cocoa powder, sifted
3 1/2 oz. bitter chocolate (preferably at least 56 percent cocoa solids content), chopped
1 egg, beaten, for glazing
Dough Preparation (about 20 minutes)
1. Pour water into kneading bowl and crumble yeast into it.
2. Add the following ingredients in the order listed: flour, salt, sugar, and butter.
3. Using kneading hook, mix on low speed to combine materials for about 4 minutes.
4. Raise mixer speed to medium and knead another 4 minutes, till a soft, smooth dough forms.
5. Lower mixer speed and add the chocolate and cocoa powder. Mix gently until incorporated into the dough, not longer.
6. Remove dough to a lightly floured work surface. Knead a little by hand, then roll into a ball.
Proofing (about 90 minutes)
1. Place dough ball in a lightly floured bowl, cover with a towel or plastic wrap, and let rise in a cool place for 30 minutes, or until almost double in volume.
2. Divide dough (using a knife) into 20 even parts; roll each one into a ball and place, evenly spaced, on two baking sheets lined with parchment paper.
3. Cover and let rise—about one hour—until balls are almost double in volume.
4. With 15 minutes left to proofing, pre-heat oven to 350 degrees.
5. Brush balls with beaten egg, and with a serrated small knife make 3 small cuts in each ball.
Baking (about 15 minutes)
1. Place baking sheets in pre-heated oven, and bake 15 minutes until rolls are done.
2. Remove from oven and cool on a rack.
Yields: 20 rolls