Soft Chocolate Rolls

These are so soft and delicious. They look like little croissants but they are actually rolled yeast dough. They are good sweet and savory, you can fill them or leave them plain and they go well with every meal as dinner rolls or for breakfast. Of course perfect right out of the oven with the filling still warm. I would not change the amount of sugar even if using a savory filling, the sweetness is very subtle.

I filled them with Nutella, some I left plain and wrapped in prosciutto.

Smooth dough before and after rising

That's how you shape those little soft rolls

Before and after baking

Soft Chocolate Rolls:

500 gr (3 ½ cups) flour

25 gr fresh yeast (10 gr dry yeast)

½ cup lukewarm milk

¼ cup sugar

2 eggs

100 gr melted butter

¼ cup canola oil

½ tsp salt

1 egg+ 1 tbsp water for egg wash

In a bowl of an electric mixer (with dough hook attachment) place flour and yeast. Add milk, sugar, eggs, butter, oil and salt and knead for 5 minutes to a smooth elastic dough. Cover and let rise until double in size, about an hour.

Remove dough from bowl on to floured surface and divide into 3 equal pieces, roll each piece to a circle about ½ cm thick and cut into 8 triangles like a pizza (see picture).

Now place filling of your choice (or leave plain) at the wide bottom of each triangle and roll it up so it looks like a croissant. Let croissants rise for another 30-45 minutes, brush with egg wash and bake in a 190°c preheated oven for 15 minutes until golden.