Imagine waking up to the rich, intoxicating aroma of chocolate and espresso swirling through your kitchen, promising a morning treat that's about to revolutionize your breakfast routine. These Super Soft Chocolate Espresso Rolls aren't just another pastry - they're a decadent journey of flavor that will transform your ordinary morning into an extraordinary culinary experience. Whether you're a coffee enthusiast, a chocolate fanatic, or simply someone who loves mind-blowing breakfast treats, these rolls are guaranteed to make your taste buds dance with pure delight!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 rolls
Ingredients
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 1/4 cup butter, melted
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 tablespoon of instant espresso powder, and 1/4 cup of sugar. Whisk together until all dry ingredients are well incorporated.
- In a separate bowl, dissolve 2 1/4 teaspoons of active dry yeast in 1 cup of warm milk (about 110°F or 43°C). Allow the mixture to sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.
- Add the melted 1/4 cup of butter to the yeast mixture and stir to combine.
- Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or spatula until a dough begins to form.
- Once the dough starts to come together, knead it on a lightly floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it to a floured surface and roll it out into a rectangle about 1/4 inch thick.
- To create the filling, you can mix additional cocoa powder or chocolate chips if desired. Spread an even layer of this filling over the rolled-out dough.
- Starting from one long edge, tightly roll the dough into a log. Pinch the seams to seal and ensure the filling stays inside.
- Cut the rolled dough into 10 equal pieces and place them in a greased baking dish, leaving some space between each roll for expansion.
- Cover the baking dish with a kitchen towel and let the rolls rise again for about 30 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for about 25 minutes, or until they are set and a toothpick inserted into the center comes out clean.
- Allow the rolls to cool in the baking dish for about 10 minutes before transferring them to a wire rack to cool completely.
- Serve the Super Soft Chocolate Espresso Rolls warm or at room temperature, optionally drizzling with a chocolate glaze or dusting with powdered sugar for an extra touch.
Tips
- Temperature is Key: Ensure your milk is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Patience: Take your time kneading the dough to develop gluten, which creates that irresistibly soft texture.
- Rising Environment Matters: Place your dough in a warm, draft-free area for optimal rising - near a preheating oven works perfectly.
- Don't Overwork the Dough: Stop kneading as soon as the dough becomes smooth and elastic to maintain tenderness.
- Precision in Cutting: Use a sharp knife or dental floss to cut rolls for clean, even slices.
- Optional Flavor Boosters: Consider adding a sprinkle of sea salt or a dash of cinnamon to enhance the chocolate-espresso profile.
- Storage Tip: These rolls stay fresh for 2-3 days in an airtight container, or can be frozen for up to a month.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 38g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
