Chocolate Bread Rolls

close-up photo of chocolate bread rolls on a plate

After making my chocolate bread loaf, I had some leftover dough which I stored in the fridge. According to Artisan Bread in Five Minutes a Day*, the bread dough can be stored up to 5 days in the fridge or four weeks in the freezer.

My remaining amount was not enough to make a loaf, so I thought I’d make some chocolate bread rolls.  The instructions called for an eggwash finish but I was out of eggs. It’s too bad because I think I the shiny finish would have made these rolls better looking.

The chocolate bread has gotten mixed reviews by my family. Some people like it, some people complain that it is too in-between (not sweet enough to be dessert, but not plain enough to function as regular bread).

photo of chocolate bread rolls on a plate

You can find the recipe with instructions here.  The only difference is that instead of making it into a loaf, you shape them into balls about the size of a small peach, let the balls rise for 1 hour and 40 minutes, and then paint with egg wash before baking. Baking time was about 20 minutes for me.

I think these rolls make nice dinner rolls or perhaps breakfast rolls. They are even cuter than the loaf.

 

photo of chocolate bread rolls

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Chocolate Bread Rolls

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Breakfast, Snack
Cuisine: American
These lightly sweetened chocolate rolls are great for breakfast or a snack.

Ingredients:

  • 2 1/2 cups lukewarm water
  • 3/4 cup vegetable oil
  • 1 tbsp granulated yeast
  • 1 tbsp kosher salt
  • 1 cup granulated sugar
  • 5 1/2 cups unbleached all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups chocolate chips
  • beaten egg for egg wash

Directions:

  1. Place the water, oil, yeast, salt, and sugar in a very large bowl (or bucket). Stir it a few times. Add the flour, cocoa powder and chocolate chips. Mix until there are no lumps of dry flour. Cover the bowl loosely. Leave the mixture to rest for 2 hours at room temperature.
  2. Remove the dough from the bowl and grab enough dough to form a ball the size of a small peach and place it on a baking sheet. Repeat with the rest of the dough. Loosely cover the dough balls with plastic wrap and leave them to rise for about 1 hour and 40 minutes.
  3. Position an oven rack in the middle of the oven. Preheat oven to 350°F. Brush the rolls with the egg wash and then bake them for about 20 minutes.
  4. Remove the rolls from the pan to cool completely before serving.

Notes:

Recipe source: Artisan Bread in Five

All images and content are © Kirbie's Cravings.

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