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Chocolate Rolls

by
Dana Kessler
June 18, 2021
Chocolate Rolls

When you step into Breads Bakery, which opened earlier this year off Union Square in Manhattan, you can see right away that it has a mixed heritage. The almond tarts and French sourdough harken back to northern Europe, while the challah and rugelach speak to a specifically Jewish palate.

Featured in: A New York Bakery’s Israeli Roots

Ingredients

  • 5cups sifted white flour
  • 1 1/8cup cold tap water
  • 1oz fresh yeast
  • 1Tablespoon salt
  • ⅔cup sugar
  • 4Tablespoons butter, room temperature
  • 1Tablespoon cocoa powder, sifted
  • 3 ½oz bitter chocolate (preferably at least 56 percent cocoa solids content), chopped
  • 1egg, beaten, for glazing
Yield: 20 rolls

Preparation

Chocolate Rolls, from Bread at Home by Uri Scheft

  • Step 1

    Dough Preparation (about 20 minutes)

  • Step 2

    Pour water into kneading bowl and crumble yeast into it.

  • Step 3

    Add the following ingredients in the order listed: flour, salt, sugar, and butter.

  • Step 4

    Using kneading hook, mix on low speed to combine materials for about 4 minutes.

  • Step 5

    Raise mixer speed to medium and knead another 4 minutes, till a soft, smooth dough forms.

  • Step 6

    Lower mixer speed and add the chocolate and cocoa powder. Mix gently until incorporated into the dough, not longer.

  • Step 7

    Remove dough to a lightly floured work surface. Knead a little by hand, then roll into a ball.

  • Step 8

    Proofing (about 90 minutes)

  • Step 9

    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.

  • Step 10

    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.

  • Step 11

    Cover and let rise—about one hour—until balls are almost double in volume.

  • Step 12

    With 15 minutes left to proofing, pre-heat oven to 350 degrees.

  • Step 13

    Brush balls with beaten egg, and with a serrated small knife make 3 small cuts in each ball.

  • Step 14

    Baking (about 15 minutes)

  • Step 15

    Place baking sheets in pre-heated oven, and bake 15 minutes until rolls are done.

  • Step 16

    Remove from oven and cool on a rack.