Efrat's Notebook

Chocolate Chip Rolls Draft

Soft yeast rolls studded with chunks of dark chocolate that I freeze before they go into the dough, so they stay whole.

  • Prep40 min
  • Cook20 min
  • Rest1 hr 5 min
  • Total2 hr 5 min
  • Makes18 medium rolls
  • KashrutParve

What you need

Amount:18

Dough

Egg wash

How I make it

Dough

  1. Sift both flours into a stand mixer bowl fitted with the dough hook. Add the yeast and stir a little with a spoon, then add the salt and sugar and stir a bit more.

  2. With the mixer running, pour in the water and oil in a thin stream until absorbed, then raise the speed slightly.

  3. Check that the dough is easy to handle. If it needs a little more water or flour, add it now, not at the end of kneading.

  4. Knead for at least 10 minutes. Turn out onto the counter, work it briefly by hand and shape into a smooth ball.

  5. Return the dough to the mixer bowl and let rise for about 40 minutes.

  6. Meanwhile, coarsely chop the chocolate on a cutting board, transfer it to a container and freeze for at least 20-30 minutes. You can do this before making the dough.

  7. Put the bowl back on the mixer and work the dough with the hook for 2-3 minutes, until all the air is knocked out.

  8. Add the frozen chocolate and mix for 1 more minute. If not all of it goes in, work it in briefly by hand and return to the mixer for another 30 seconds.

Shaping and baking

  1. Divide the dough in half, roll into thick logs and cut into equal pieces. Shape into smooth balls about the size of a tennis ball. You'll get 18-20 rolls.

  2. Beat the egg, water and salt for the egg wash.

  3. Arrange the rolls on two baking sheets lined with parchment paper, leaving space between them.

  4. Cut 3 slashes in each roll, brush with egg wash and let rise for 20-25 minutes.

  5. Meanwhile, preheat the oven to 350°F (180°C).

  6. Brush with egg wash again (optional) and bake for about 20 minutes, until browned on top and bottom. Take out the ones that are done and leave the rest in a little longer.

  7. Let cool for a few minutes before eating. The chocolate is very hot.

What I've learned

  • High-gluten flour makes the dough softer and more elastic. If I don't have any, I use all-purpose flour and knead 3-4 minutes longer.
  • When the dough resists, I let it rest for 5 minutes and then it's much easier to shape.
  • When I'm in a hurry or the dough is slow to rise, I heat the oven to 120°F (50°C), turn it off and put the dough inside. It works for both rises.
  • While the rolls are still warm, I push a few squares of white chocolate inside. With white chocolate they're dairy.

Source: ChefEf (chefef.com)