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Chocolate Bread Rolls

These soft and fluffy chocolate bread rolls are made with a mixture called tangzhong which is a combination of water and flour that is cooked to a certain temperature. Plan to make your tangzhong ahead of time as it needs to be chilled before you use it to make the rolls. The recipe is linked in the notes - you will only use half of it to make these rolls and the leftovers can be saved in the refrigerator for up to 2 days.
Servings: 6 rolls
Prep Time: 45 minutes
Cook Time: 35 minutes
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Ingredients

  • 2 1/2 cups bread flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 4 tbsp + 2 tsp sugar
  • 2 tsp instant yeast
  • 1/2 cup milk
  • 1 large egg
  • 120 g tangzhong, (see note)
  • 3 tbsp unsalted butter, softened and cut into small pieces

Instructions
 

  • In the bowl of a stand mixer, combine the flour, cocoa powder, salt, sugar, and instant yeast. Make a well in the center and add the milk, one egg, and tangzhong. Switch to the dough hook attachment and mix on low speed until the dough comes together. Add the butter and mix on medium to high speed for 18 to 20 minutes or until the dough is no longer sticky. At this point, the dough should be very elastic to the point that you can stretch it very thin without it breaking.
  • Remove the dough from the mixer and shape it into a ball. Grease a large bowl and place the dough in the bowl and cover it with a wet towel for 40 minutes, or until it has doubled in size. Divide the dough into six pieces of equal size. Roll them into balls, cover them with plastic wrap, and let them rest for 15 minutes.
  • Roll each dough ball into an oval shape. Fold one end so that it meets the middle of the oval. Fold the other end so that it is slightly overlapping the other end. Turn the dough over, with the folds facing down, and flatten the dough with the rolling pin. Turn the dough over with the folded side facing up and roll the dough again.
  • Turn down the sides of the dough roll until they meet at the bottom and pinch them together. Roll and shape the dough until it forms a round ball. Repeat this step with the rest of the dough.
  • Place the dough rolls seam side down in a 7 x 3-inch loaf pan lined with parchment paper (there should be 3 rolls in each pan). Cover the pans with plastic wrap or a wet towel for 45 to 60 minutes, or until they have doubled in size.
  • Preheat the oven to 350°F. Whisk one egg and brush it on top of the rolls. Bake the rolls for 30 to 35 minutes. Transfer the rolls to a wire rack to cool before serving.

Notes

Serving: 1roll, Calories: 317kcal, Carbohydrates: 51g, Protein: 10g, Fat: 8g, Saturated Fat: 4g, Sodium: 215mg, Fiber: 4g, Sugar: 9g, NET CARBS: 47
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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