 |  |
 ingredients |  roll between wax paper |  put excess in thin spots |  evenly spread filling |
 use bottom wax paper as guide to roll |  before last rise ~ ends of rolls to the inside of pan |  after last rise |  after baking |
Sweet rolls for the CHOCOHOLIC ~ with dark unsweetened cocoa powder ~ dark chocolate syrup ~ a touch of instant espresso or coffee (to intensify the chocolate flavor) in the yeast dough ~plus~ the filling and also the icing! The cinnamon is meant as an accent to the filling (not intended to be an actual "cinnamon roll".)
I got the basic inspiration from a recipe that I saw on-line, but it was so full of errors and omissions that to give "credit" to that person would be a negative rather than a compliment. It makes you wonder if people have actually made the recipes they post ~or~ like another person I once knew, some people may leave out steps or ingredients so that when someone makes their recipe they'll say "I followed your recipe exactly, but it never turns out as good as yours!" So, here's my recipe ~ with tips and hints so that even a "newcomer" to yeast dough can have success with it. (btw: that other recipe wasn't "triple" and wasn't dark chocolate either)
Triple DARK CHOCOLATE SWEET ROLLS
Dough:
1 cup milk (any kind ~ I used unsweetened vanilla almond milk), warmed to about 100-110 (30-35 seconds in microwave is about right)
2-1/4 teaspoons (one packet) active dry yeast ~ I highly recommend yeast in a jar (which works much better) and be sure to check your expiration date (if your yeast has recently expired, then use 2 packets or 4 tsp. and cross your fingers)
1/2 cup dark brown sugar .....................................1 whole egg plus one egg yolk
2 tsp. pure vanilla extract.......................................4 cups all purpose-flour
1/2 cup dark unsweetened cocoa powder........... 2 tsp. white sugar
1 tsp. instant coffee or espresso.......................... 1 tsp. salt
4 TB (1/2 stick) unsalted butter, room temperature
filling:
4 TB (1/2 stick) butter, room temperature.............2 tsp. cinnamon
2 TB dark unsweetened cocoa powder.................1/2 tsp dark chocolate syrup
1/2 cup dark brown sugar.......................................1 tsp. pure vanilla extract
1-2 tsp instant or espresso powder
icing:
1-1/2 cup powdered sugar......................................1 tsp. dark chocolate syrup
1/4 cup dark unsweetened cocoa powder
up to 4 TB your choice of liquids ~ brewed coffee, milk, any flavor liquid coffee creamer (whisking in 1 tsp at a time)
****
Put warm milk with the white sugar in bowl of your electric mixer and sprinkle yeast over top (lightly press down with a spoon so the yeast is all in the milk). Allow yeast to bloom for 5-10 minutes.
Add brown sugar, egg plus egg yolk, and vanilla to yeast mixture. Stir to combine with paddle attachment. Then add flour, instant coffee, salt, butter and cocoa powder ~ mix just a few times until combined ~ scrape down the sides and change to your dough hook attachment.
Mix with dough hook for 5-6 minutes, scraping down sides as needed (make sure you get into the bottom of the bowl), until a soft dough forms around the bread hook. Scrape down sides. Spray a large bowl with buttery non-stick spray. Put the dough in the bowl and turn it over (so it's covered with the spray), cover with a light dish towel and let dough rise for 60-90 minutes until doubled.
While you're waiting, you can put the filling ingredients together in a bowl, mixing well (a thick whisk should work ~ or a wooden spoon)
I use my silpat mat to roll out on, and it has measurements. But you could draw a line with a marker that's 18" long on a piece of waxed paper and turn that ink-side-down. Put the dough onto the wax paper and pat it down into a some-what rectangle ~ then put another sheet of waxed paper on top. Roll out (from middle outwards) to 18" long by about 10-12" wide (width isn't as important as length). Cut off excess and use it to patch thinner areas (usually at the edges), put the waxed paper back over those areas and give a light rolling to them ~ you can smooth down and "fix" the measurements with your hand then.
Take off the top piece of waxed paper and spread filling over entire surface of dough. Using the bottom sheet of waxed paper to help you, roll dough up tightly into a log. It will always happen that the log is thicker in the middle and thinner on the ends ~ so I put one hand against one side and use the other hand to "squish" the log from the center towards that side ~ then change to the other side and do the same thing. Measure it and if it isn't 18", then just use both hands to squish the log until it's as even as possible and 18" long. Now you can slice into 12 even pieces (1-1/2" wide). I use a long serrated knife to cut the slices ~ and you may need to push the ends of the log back in after you slice because it will tend to flatten and stretch out.
Spray a 9x13" pan with non-stick baking spray (containing flour ~ you don't want anything with oil in there). Arrange slices 3 across and 4 down ~ make sure you put the ends of the roll towards the inside of the pan (they won't touch, but they'll spread when baking) and allow to rise for 60-90 minutes until puffy.
Bake in preheated 350 oven for 25-30 minutes. Glaze while still slightly warm. Scoop up excess icing from between the rolls to get the sides (and into the cracks).
ICING: Whisk ingredients in a small bowl, adding liquid 1 tsp. at a time, until smooth, somewhat thick consistency. You can adjust consistency by adding more sugar or more liquid.
REHEAT: You can reheat the rolls the next day (or several days) for 14-18 seconds in the microwave. If you still have some left, you can always use them to make BREAD PUDDING!
I got the basic inspiration from a recipe that I saw on-line, but it was so full of errors and omissions that to give "credit" to that person would be a negative rather than a compliment. It makes you wonder if people have actually made the recipes they post ~or~ like another person I once knew, some people may leave out steps or ingredients so that when someone makes their recipe they'll say "I followed your recipe exactly, but it never turns out as good as yours!" So, here's my recipe ~ with tips and hints so that even a "newcomer" to yeast dough can have success with it. (btw: that other recipe wasn't "triple" and wasn't dark chocolate either)
Triple DARK CHOCOLATE SWEET ROLLS
Dough:
1 cup milk (any kind ~ I used unsweetened vanilla almond milk), warmed to about 100-110 (30-35 seconds in microwave is about right)
2-1/4 teaspoons (one packet) active dry yeast ~ I highly recommend yeast in a jar (which works much better) and be sure to check your expiration date (if your yeast has recently expired, then use 2 packets or 4 tsp. and cross your fingers)
1/2 cup dark brown sugar .....................................1 whole egg plus one egg yolk
2 tsp. pure vanilla extract.......................................4 cups all purpose-flour
1/2 cup dark unsweetened cocoa powder........... 2 tsp. white sugar
1 tsp. instant coffee or espresso.......................... 1 tsp. salt
4 TB (1/2 stick) unsalted butter, room temperature
filling:
4 TB (1/2 stick) butter, room temperature.............2 tsp. cinnamon
2 TB dark unsweetened cocoa powder.................1/2 tsp dark chocolate syrup
1/2 cup dark brown sugar.......................................1 tsp. pure vanilla extract
1-2 tsp instant or espresso powder
icing:
1-1/2 cup powdered sugar......................................1 tsp. dark chocolate syrup
1/4 cup dark unsweetened cocoa powder
up to 4 TB your choice of liquids ~ brewed coffee, milk, any flavor liquid coffee creamer (whisking in 1 tsp at a time)
****
Put warm milk with the white sugar in bowl of your electric mixer and sprinkle yeast over top (lightly press down with a spoon so the yeast is all in the milk). Allow yeast to bloom for 5-10 minutes.
Add brown sugar, egg plus egg yolk, and vanilla to yeast mixture. Stir to combine with paddle attachment. Then add flour, instant coffee, salt, butter and cocoa powder ~ mix just a few times until combined ~ scrape down the sides and change to your dough hook attachment.
Mix with dough hook for 5-6 minutes, scraping down sides as needed (make sure you get into the bottom of the bowl), until a soft dough forms around the bread hook. Scrape down sides. Spray a large bowl with buttery non-stick spray. Put the dough in the bowl and turn it over (so it's covered with the spray), cover with a light dish towel and let dough rise for 60-90 minutes until doubled.
While you're waiting, you can put the filling ingredients together in a bowl, mixing well (a thick whisk should work ~ or a wooden spoon)
I use my silpat mat to roll out on, and it has measurements. But you could draw a line with a marker that's 18" long on a piece of waxed paper and turn that ink-side-down. Put the dough onto the wax paper and pat it down into a some-what rectangle ~ then put another sheet of waxed paper on top. Roll out (from middle outwards) to 18" long by about 10-12" wide (width isn't as important as length). Cut off excess and use it to patch thinner areas (usually at the edges), put the waxed paper back over those areas and give a light rolling to them ~ you can smooth down and "fix" the measurements with your hand then.
Take off the top piece of waxed paper and spread filling over entire surface of dough. Using the bottom sheet of waxed paper to help you, roll dough up tightly into a log. It will always happen that the log is thicker in the middle and thinner on the ends ~ so I put one hand against one side and use the other hand to "squish" the log from the center towards that side ~ then change to the other side and do the same thing. Measure it and if it isn't 18", then just use both hands to squish the log until it's as even as possible and 18" long. Now you can slice into 12 even pieces (1-1/2" wide). I use a long serrated knife to cut the slices ~ and you may need to push the ends of the log back in after you slice because it will tend to flatten and stretch out.
Spray a 9x13" pan with non-stick baking spray (containing flour ~ you don't want anything with oil in there). Arrange slices 3 across and 4 down ~ make sure you put the ends of the roll towards the inside of the pan (they won't touch, but they'll spread when baking) and allow to rise for 60-90 minutes until puffy.
Bake in preheated 350 oven for 25-30 minutes. Glaze while still slightly warm. Scoop up excess icing from between the rolls to get the sides (and into the cracks).
ICING: Whisk ingredients in a small bowl, adding liquid 1 tsp. at a time, until smooth, somewhat thick consistency. You can adjust consistency by adding more sugar or more liquid.
REHEAT: You can reheat the rolls the next day (or several days) for 14-18 seconds in the microwave. If you still have some left, you can always use them to make BREAD PUDDING!
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