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Chocolate Rolls

Make Amy Scherber's Chocolate Rolls at home with Active Dry Yeast, Very Warm Water, (105 To 115 Degrees F), Plus, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tsp
• 1/4 cup
• 1/3 cup
• Granulated Sugar
• 3 cup
• Unbleached
• All Purpose Flour
• 1/4 cup
• 1 1/2 tsp
• 1 cup
• Coffee
• 1
• 2 tsp
• 2/3 cup
• 1/2 cup
• 1 1/4 tsp

Method (preview)

1. 1

   Two 12 by 17-inch baking sheets, lined with parchment paper

2. 2

   Place the yeast and warm water in a large bowl.

3. 3

   Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes.

4. 4

   Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl. Set them aside.

5. 5

   Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast.

6. 6

   Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened.

7. 7

   Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic.

8. 8

   Shape the dough into a loose ball cover it with plastic wrap and let it rest for about 10 minutes to relax the gluten strands.

9. 9

   Flatten the dough and stretch it gently with your fingers to form a rectangle about an inch thick.

10. 10

    Spread the peanut butter chips evenly over the rectangle.

11. 11

    Fold the dough into an envelope and knead gently for 2 to 3 minutes, until the chips are well distributed.

12. 12

    The dough should be soft, smooth, and springy.

13. 13

    If the dough resists, let it rest for 5 minutes and then continue kneading it.

14. 14

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

15. 15

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

16. 16

    Let rise at room temperature (75 to 77 degrees F) until the dough has doubled in volume, about 2 hours.

17. 17

    Line two 12 by 17-inch baking sheets with parchment paper.

18. 18

    Gently pour the dough onto the floured work surface pressing any loose chocolate chips into dough.

19. 19

    Shape the pieces into rolls and place 6 on eac