Ingredients Jump to Instructions ↓

  1. Exported from MasterCook Mac

  2. Amy Scherber's Chocolate Rolls

  3. 12 Preparation Time :

  4. Categories : Breads

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 Teaspoon Active dry yeast

  7. 1/4 Cup (2 ounces) very warm water

  8. (105 to 115 degrees F)

  9. 1/3 Cup Plus 1/4 teaspoon (2 ounces)

  10. Granulated sugar

  11. 3 Cup Plus 2 tablespoons (14 ounces) unbleached

  12. All-purpose flour

  13. 1/4 Cup Unsweetened cocoa powder

  14. 1 1/2 Teaspoon Kosher salt

  15. 1 Cup (8 ounces) warm brewed

  16. Coffee (90 degrees F)

  17. 1 lg Egg yolk

  18. 2 Teaspoon Unsalted butter -- softened

  19. 2/3 Cup (4 ounces) chocolate chips

  20. 1/2 Cup (4 ounces) cold water

  21. 1 1/4 Teaspoon Cornstarch

  22. Two 12 by 17-inch baking sheets, lined with parchment paper Place the yeast and warm water in a large bowl. Stir with a fork to

  23. 3 minutes. Whisk the unbleached flour, cocoa powder, the remaining

  24. 1/3 cup sugar and the salt together in a medium bowl. Set them aside. Using your hand, stir the coffee, the egg yolk, and the butter into the

  25. dissolved yeast. Gradually add the flour mixture, stirring until a shaggy

  26. 7 to

  27. minutes, until it is silky smooth and elastic. This dough should be nice

  28. and moist, so add flour sparingly as you work. Shape the dough into a loose

  29. ball cover it with plastic wrap and let it rest for about 10 minutes to

  30. relax the gluten strands. Flatten the dough and stretch it gently with your fingers to form a

  31. rectangle about an inch thick. Spread the peanut butter chips evenly over

  32. 2 to

  33. minutes, until the chips are well distributed. The dough should be soft,

  34. smooth, and springy. If the dough resists, let it rest for 5 minutes and then continue kneading it. Some of the chips may pop out of the dough, but

  35. they can easily be incorporated again after the first rise when the dough

  36. has softened. Shape the dough into a loose ball and place it in a lightly oiled bowl.

  37. Turn to coat the top of the dough with oil, and cover the bowl tightly with

  38. 75 to 77 degrees F

  39. 2 hours. Line two

  40. 12 by 17-inch baking sheets with parchment paper. Gently pour the

  41. dough onto the floured work surface pressing any loose chocolate chips into 12 equal pieces

  42. 2 1/2 ounces 6 on

  43. each prepared baking sheet leaving several inches between the rolls so they

  44. won't grow together as they rise. Cover them loosely with oiled plastic

  45. wrap and let them rise at room temperature until doubled in volume, about 45 minutes to

  46. 1 hour. While the bread is proofing make a cornstarch wash: Put the cold water in a

  47. small saucepan and whisk in the cornstarch. Bring to a boil, stirring

  48. frequently until it thickens. Remove from the heat and cover to keep a skin

  49. from forming. Set aside to cool. About 15 minutes before you're ready to bake, place one oven rack in the

  50. top third of the oven, and another in the bottom third, and preheat the

  51. oven to 400 degrees F. When the buns have doubled, use a pastry brush to paint them with a thin

  52. coating of the cornstarch wash. Brush gently so you don't deflate them.

  53. Place one pan on each oven rack. Using a plant sprayer, immediately mist

  54. 6 to 8 times and quickly close the oven door.

  55. 1-mintue intervals. Bake for 10 minutes, then reduce the oven temperature to

  56. 350 degrees F and rotate the pans from top to bottom and front to back to ensure even baking.

  57. 10 to 15 minutes longer, or until the tops of the buns feel firm

  58. but not hard when you press them slightly, and the bottoms are very lightly

  59. browned. These rolls should have a thin soft covering, not a hard crunchy

  60. crust. Remove from the oven and use the pastry brush to paint the top of

  61. each bun quickly and evenly with the cornstarch wash. Transfer the rolls to

  62. a rack and allow them to cool before serving. These are best eaten the day

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