Milk and Chocolate Rolls
Soft chocolate marble rolls that are perfect for breakfast with a cup of coffee or hot chocolate.
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Servings: 16 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!
