My Culinary Trial Room

Wednesday, August 20, 2014

Eggless Chocolate Bread Rolls | HBC

Atlast I am done with July month's home bakers challenge. This month's challenge was hosted by Gayathri of Gayathri's cookspot, a talented home baker. Gayathri selected bread as the theme and her selection ranged from dinner rolls to pinwheels to soft bread rolls. I first thought of choosing the dinner rolls and pairing it up with homemade pav bhaji for dinner but then I was not feeling well last week and the plans took a backseat.

Finally yesterday I made these chocolate bread rolls for breakfast. These rolls are totally addictive, soft, pillowy and oozing chocolate with every bite. I stuffed some of the rolls with chocolate and the remaining with nutella. We totally loved the ones with the nutella. Even pappu had his share without any complaints. He loved playing 'finding chocolate' with every bite.

~*What U Need*~
For the bread:
Bread flour - 120 g/ 1 cup
Cake flour - 30 g / 1/4 cup
Sugar - 1 tbsp
Salt - 1/2 tsp
Milk - 5 gms / 1 tsp
Warm Water - 80 ml
Instant yeast - 3/4 tsp / 2 gms
Butter - 1 tbsp

Filling:
Chocolate chips/ nutella

How I Made it:
Add all ingredients, except the butter, into a bowl and mix until a dough forms. Add the butter to the bowl and knead the dough with your hands until the dough is not sticky anymore. Cover the bowl with a damp towel and let the dough rise in a warm spot for one hour. After the dough has proved, deflate the dough on a floured surface. Cut the dough into equal pieces ( I made four). Roll each into an oval shape, big enough for your chocolate.

Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray. Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes. Preheat your over to 175 °C or 350 °F. Bake these rolls ± 14 minutes or until golden brown.

** Notes:
** Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.
** I read the instructions wrong and baked the rolls for 30 mins covering it with foil from the 20th minute. Thats why my bread is more brown.

Serve warm!!!