Chocolate Rolls
Chocolate Rolls
Chocolate Fudge
6 Tbsp unsalted butter
1 1/3 cups firmly packed brown sugar
1 3/4 cups high quality Dutched Cocoa
Melt butter in a large saucepan over low heat. Combine the brown sugar and the cocoa in a bowl and mix well. Remove the pan from heat and stir in the cocoa mixture using a wooden spoon or heatproof spatula. Beat until well mixed. Cover with plastic wrap and reserve.
Dough
4 cups warm water (105-115 degrees)
1 1/2 Tbsp active dry yeast
9 cups all purpose flour
1 cup, minus 2 Tbsp, high quality Dutched Cocoa
3 Tbsp granulated sugar
4 tsp sea salt
7 ounces high quality milk chocolate, coarsely chopped
7 ounces high quality dark chocolate, coarsely chopped
Pour the water into a large mixing bowl. Stir in the yeast until it dissolves. Add about half the flour, plus all of the cocoa, sugar and salt - stir well. Gradually add the remaining flourand mix until the dough comes together and forms a rough ball.
Transfer the dough to a clean, cool work surface and knead for 15-20 minutes, or until the dough is smooth and silky, adding more flour as necessary. If using an electric mixer with a dough hook, knead on low speed for 8-10 minutes.
Lightly oil a large mixing bowl with canola oil. Form the dough into a ball and transfer to the bowl. turn once to coat the dough with oil. Cover completely, but not tightly, with plastic wrap. Let rise for 1 to 1 1/2 hours until doubled in size.
Once doubled in size, deflate the dough by gently punching it in the middle. Turn the dough out onto a lightly floured surface, cover with a clean kitchen towel and let rest 10 minutes.
Lightly oil 3 muffin tins (36 muffin cups). On a clean, cool work surface, roll the dough into a large rectangle, approximately 3 1/2 to 4 feet long, 1 foot wide. Crumble the reserved chocolate fudge over the dough, then sprinkly evenly with the chopped chocolate.
Roll the dough up, from the long side, jelly roll style. Pince to form a tight seal. Cut into 36 even slices and arrange, cut side up, in the muffin tins. Allow the rolls to rise for another 45 to 60 minutes, until doubled in size.
Ten minutes before you are ready to bake the rolls, preheat the oven to 375.
Bake to rolls for 18-20 minutes. When they are done, they will sound hollow when tapped. Transfer the muffin tins to wire racks to cool for 10 minutes. Remove the rolls from the tins and allow to cool completely (or serve warm if desired).