Crisp Chocolate Rolls

These Crisp Chocolate Rolls are a sweet treat that combines the flakiness of croissants with the richness of chocolate.

With a layered dough swirled with a sweet and crunchy sugar mixture, all wrapped up in a velvety smooth chocolate blanket, these rolls are sure to satisfy your sweet tooth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 cup warm milk (105°F to 115°F)
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup semi-sweet chocolate chips

Instructions

In a large mixing bowl, whisk together the flour, salt, and sugar.

Set aside.

In a separate bowl, proof the yeast by mixing it with the warm milk.

Let it sit for 5-7 minutes, or until it becomes frothy and bubbly.

Add the melted butter, egg, and vanilla extract to the yeast mixture.

Whisk until smooth.

Gradually add the dry ingredients to the yeast mixture and mix until a smooth dough forms.

Knead the dough on a floured surface for 10-12 minutes, until it becomes elastic and smooth.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

On a floured surface, roll out the dough to a thickness of about 1/4 inch.

In a small bowl, mix together the granulated sugar and brown sugar.

Sprinkle the sugar mixture evenly over the dough, leaving a 1-inch border around the edges.

Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Spread the melted chocolate over the sugar mixture, leaving a small border around the edges.

Roll the dough tightly into a log, starting from the long side.

Cut the log into 6 equal pieces.

Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.

Bake for 18-20 minutes, or until golden brown.

Let the rolls cool on a wire rack for 5-10 minutes before serving.

Notes

Make sure to use warm milk for yeast activation, as cold milk won’t activate it properly.

Take your time kneading the dough – it needs to be smooth and elastic.

Don’t overmix the dough, especially when combining the wet and dry ingredients.

Let the dough rise long enough, so it can double in size.

This step is important for the rolls to be light and fluffy.

When rolling out the dough, try to keep it even and at an equal thickness, so all the rolls bake evenly.

Don’t be afraid to get a little messy with the chocolate – it’s what makes these rolls so delicious!

Nutrional Value

• Calories: 374
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 250mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 5g