These soft milk and chocolate rolls are not only pretty to look at but delicious flavor wise too. I love to serve these chocolatey addictive rolls with creamy hot chocolate or coffee for a great breakfast.
Why these Milk and Chocolate Rolls?
The simple answer is because they are heavenly! Can you ever say no to a breakfast roll that is tasty and chocolatey? It is always NO! As evident from the name, the milk and chocolate flavor of these sweet marbled rolls are the umph factor. Trust me, bake it and you'll agree to it. Moreover, the tangzhong makes it soft.
What is Tangzhong?
Tangzhong, in short, is the roux made with flour, milk, and water. This roux when added to bread dough will make the resulting rolls or bread extremely soft. I have utilized tangzhong in Pumpkin Cinnamon Rolls and they were ultimate soft. From that time, I add tangzhong regularly to bread dough like in this Tangzhong Banana Buns, Espresso Chocolate Cream Buns, Matcha and Strawberry Cream Melonpan. I highly recommend using tangzhong if you prefer soft rolls.
Is Bread Machine Required?
A bread machine is not required to make these rolls. I often use it to save my elbow grease for kneading the dough part. Carrot Cinnamon Rolls, Tutti fruity Sweet Rolls, Sweet Coconut Almond Swirls are a few to name. I knead the dough, prove, and then shape it to make rolls. The dough can be kneaded manually too.
Is Aquafaba Necessary?
In this recipe, I used aquafaba for brushing the rolls. Aquafaba is the egg substitute. Instead of brushing with eggs, I have used aquafaba to give the same end result. Essentially, the beautiful color of these rolls is due to it. I have used it many recipes like in this Vegan Coconut and Herb Dinner Rolls, Tutti Fruity Sweet Rolls, and Brown Sugar Sesame Braided Bread to name a few. If you do not have aquafaba, brush with milk.
Ingredients
All purpose flour - this flour is used as the base of the milk and chocolate marbled rolls. You may use bread flour instead, but the rolls may not be as soft as this one.
Salt - gives flavor
Cocoa powder - adds chocolatey flavor
Butter - adds flavor
Instant yeast - Bread machine or instant yeast is used in this recipe. You can use active dry yeast in this recipe too.
Milk - the liquid used in this recipe. It also adds flavor.
Milk powder - enhances the milk flavor in these rolls
Sugar - Sweetens the bread
Aquafaba - brushing the rolls with this gives beautiful color while baking
Storage
These rolls are great for one to two days. But they stay fresh for more than week in the refrigerator. I warm them in the morning and serve for an easy and tasty breakfast.
Serving Suggestions
I love these chocolate rolls any time of the day. Not only my kids, but me also love these rolls with a decadent cup of hot chocolate. Everything becomes great with this combo. of course, not just chocolate milk to hot chocolate, but you can serve them with a steaming cup of coffee or tea too.
Serve them with a little butter to make more delicious morning. Or with a schemer of Nutella for an extra delicious chocolatey breakfast.
Add these milk and chocolate marbled rolls to any of your breakfast boards. You can see and hear the 'wow' from your guests once they see the swirl inside.
These are great to serve with chocolate fondue. That's my favorite option. That would be ultimate chocolate heaven for all chocolate lovers.
Milk and Chocolate Rolls
Ingredients
For the Tangzhong (Makes 1 cup)
- 1/3 cup All purpose flour
- 1/2 cup Water
- 1/2 cup Milk
For the Milk Dough
- 21/2 Cups All purpose flour
- 1 tsp Salt
- 1/4 cup Sugar
- 1/3 cup Milk powder
- 4 tbsp Butter
- 2/3 cup Milk
- 1/2 cup Tangzhong
- 21/4 tsp Instant yeast
Chocolate Dough
- 21/3 cup All purpose flour
- 1/2 cup Cocoa powder
- 1/2 cup Milk powder
- 4 tbsp Butter
- 2/3 cup Milk plus 1 tbsp
- 1/2 cup Tangzhong
- 1 tsp Salt
- 1/2 cup Sugar
- 21/4 tsp Instant yeast
For Brushing
- 2 tbsp aquafaba
- 11/2 tbsp Butter melted
Instructions
- Add the milk and water to the flour and gently mix to form a lump free mixture. Cook this gently on the stove stirring continuously for about 2-3 minutes until it thickens. Set aside to cool.
- Add the ingredients listed under "Milk Dough" to your bread maker and set it on dough cycle. Let it prove for an hour. This can be done manually too.
- Next, add the ingredients listed under "chocolate Dough" to the bread maker and prove the dough for an hour. This can be done manually too.
- After proving, punch and knead the dough. Divide both the dough into 16 equal portions.
- Take a portion of milk and chocolate dough and roll into 5-inch circle.
- To shape: Place the chocolate dough circle on top of the milk dough circle, Roll and then flatten it slightly as shown in the picture. Then roll ir from the shorter end and seal it.
- Shape into a ball and place in a parchment lined baking sheet. Repeat the steps with all the dough portions.
- Cover and let it prove for 40 minutes. Brush with aquafaba. Preheat the oven to 375 degrees F
- Bake for 20-22 minutes. Remove from the oven and brush the top of the rolls with melted butter.
- Serve warm rolls as such with coffee or hot chocolate. This can be served with a little butter or Nutella!
Bread Bakers February Recipes
Every month in our Breadbakers group we share our bakes on a theme. This month's theme is "Chocolate Breads" hosted by Wendy. Thanks, Wendy! Check the links below for delicious chocolatey breads.
- Chocolate Chip Breadsticks from Karen's Kitchen Stories
- Chocolate Chocolate Chip Mini Loaves from Food Lust People Love
- Chocolate Crepes from A Day in the Life on the Farm
- Chocolate Fudge Sauce Star Bread from Sneha's Recipe
- Chocolate Protein Oat Banana Waffles from Cook with Renu
- Chocolate Swirl Buns from Passion Kneaded
- Double Chocolate Chip Bread from Palatable Pastime
- Lemon and Ginger Scented White Chocolate Sourdough from A Messy Kitchen
Wendy Klik says
Wow!!! So absolutely gorgeous. I am drooling all over my laptop.
Karen's Kitchen Stories says
These look so perfect! I adore the beautiful clean swirl of the distinctive chocolate dough.
hobby baker Kelly says
So adorable! Love that cross section and they must be amazingly soft with the tangzhong. I really need to try out the aquafaba wash technique now!
Stacy says
Those swirls are so pretty, Radha! Nothing beats a delicious soft roll.