Chokoladeboller (Chocolate Rolls)
These rolls are fluffy, sweet, and full of delicious chocolate chips! They would make the perfect addition to any brunch or breakfast table.
Ingredients
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 200 ml milk
- 2 large eggs
- 3 tbsp sugar
- 1 tsp cardamom (optional)
- 1/2 tsp salt
- 57 grams unsalted butter, softened
- 450 grams bread or all-purpose flour
- 100 grams chocolate chips/chunks (if you want them extra chocolatey, you can add a little more!)
- 1 egg for egg wash
Instructions
- If using active dry yeast or fresh yeast, heat the milk in the microwave or on the stovetop until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add your yeast, about a tablespoon of the sugar from the recipe, stir, and leave it for 5-10 minutes until the mixture starts to bubble up. If using instant yeast, you can often just add it right to the other ingredients without doing this step, but if you want to test out the yeast anyway, you can do this step!
- Combine the eggs, remaining sugar, and cardamom in a large bowl or the bowl of a stand mixer. Once the yeast mixture has bubbled up a bit, add it to the egg mixture, or if using instant yeast without checking it, add it now too. Mix well.
- Then add the salt and flour. If mixing by hand - mix with a wooden spoon until the dough starts to come together. Add your softened butter now and knead a few times until it starts to incorporate. Tip it out onto a work surface and knead until smooth and elastic (about 10 minutes). Add more flour if needed – the dough should be soft and smooth, not dry and not sticking to the surface. You can If using a stand mixer with the dough hook attachment, knead the salt and flour into the other ingredients until it starts to come together, then add in your butter. Allow it to knead the dough together for about 10 minutes.
- Add the chocolate chips/chunks during the last 2 minutes of kneading. If you're using a stand mixer, you may need to do this step by hand to distribute the chocolate chips more evenly.
- Cover the dough with cling film or a clean dishtowel and place in a warm place to rise for 1-1.5 hours, or until doubled in size.
- Once your dough has doubled in size, turn the dough out onto a clean word surface. Divide the dough into 12 equal sized pieces. I like to weigh the total dough to start, then divide by 12 and weigh each individual piece to get really evenly sized rolls, but you can definitely just eyeball this!
- To shape them properly, take a piece, pinch together into a ball shape, then cup it in your hand with the top of the roll touching your palm. Place your hand on an unfloured surface with the seam touching the table. Move your cupped hand in quick, tight circles – this will cause the seam to come together and create tension on the surface of the dough, meaning it will rise upwards in the oven, instead of flattening.
- Place shaped buns on a baking sheet lined with parchment paper or a silicone mat. You can place them closer together if you want them to touch so they rise more upwards, or leave some more space like we did to get a crust all around. Up to you!
- Cover and let the rolls rise for another 30-45 minutes. In the meantime, preheat your oven to 390 degrees F (200 degrees C). To check if they are ready, use the poke test. Poke the dough with one finger. If the dough springs back immediately, it needs more time. If it springs back slightly but an indentation remains, it’s ready to be baked.
- Brush with egg wash (whisk together one egg and some water until there are no more gloopy egg streaks). Bake for 12-14 minutes, rotating the baking sheet after 6 or 7 minutes for more even color. Check the bottom of the buns to see whether they are done – they should be golden. If they’re too pale and they don't sound hollow when you tap the top of the buns, they’ll need another minute or two.
- Let them cool on a cooling rack for at least 10-15 minutes, then cut in half, cover in butter, and enjoy! We do like to eat these plain when they are warm from the oven. If you're eating leftover buns, we tend to pop them in the microwave for 10-15 seconds to soften a bit, or you can cut them in half and toast them!
