Description
Delicious sourdough chocolate rolls combining the tangy flavor of sourdough with rich chocolate goodness.
Ingredients
- 200 g whole milk
- 100 g sourdough starter, active and bubbly
- 70 g cane sugar
- 1 large egg, room temperature
- 430 g bread flour
- 5 g sea salt
- 8 tbs unsalted butter, room temperature (113 g)
- 5 tbs unsalted butter, room temperature
- 1/2 cup cane sugar
- 2 tbs cocoa powder, unsweetened
- 1 cup semi-sweet chocolate chips
- 1/4 cup whole milk
- 1/4 cup cocoa powder, unsweetened
- 1 cup powdered sugar
- 1 tsp vanilla
Instructions
- Mix the Dough: In a large bowl, combine whole milk, sourdough starter, cane sugar, egg, bread flour, and sea salt. Mix until a shaggy dough forms.
- Strengthen the Dough: Add in room temperature butter and knead the dough until it is smooth and elastic, about 10 minutes.
- Bulk Fermentation: Cover the dough and let it rise at room temperature until it doubles in size, usually about 240 minutes (4 hours).
- Roll Out and Fill the Dough: Once the dough has risen, roll it out into a rectangle. Spread the softened butter evenly over the dough. Mix together cane sugar and cocoa powder and sprinkle it over the butter. Finally, add the semi-sweet chocolate chips on top.
- Roll and Cut: Roll the dough tightly into a log and cut it into equal pieces.
- Second Rise: Place the cut rolls in a greased baking pan, cover, and allow them to rise until they are puffy, about 60-120 minutes (1-2 hours).
- Bake and Frost: Preheat the oven to 350°F (175°C) and bake the rolls for about 25-30 minutes until golden brown. For the frosting, mix together whole milk, cocoa powder, powdered sugar, and vanilla until smooth. Drizzle this over the warm rolls.
Notes
Best enjoyed warm. Pairs well with coffee or tea. Can be stored at room temperature for up to two days or frozen for about a month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American