Chocolate Filled Bread Rolls
Chocolate Filled Bread Rolls are soft, fluffy bread rolls with a rich, melted chocolate center, perfect for dessert, snacks, or breakfast. Easy to make and loved by chocolate lovers, these rolls are an irresistible treat for any occasion!
Chocolate Filled Bread Rolls are a perfect combination of soft, fluffy bread and a rich, melted chocolate center that delights with every bite. These decadent rolls are infused with cocoa for a subtle chocolate flavor in the dough, perfectly complementing the gooey filling inside. Ideal for breakfast, dessert, or a snack, they are easy to make and guaranteed to impress chocolate lovers of all ages. Serve them warm for the ultimate indulgence!
Ingredients
- 180 ml milk
- 1 egg
- 25 g sugar
- 3 g yeast
- 15 g cocoa powder
- 300 g bread flour or wheat flour
- 3 g salt
- 20 g unsalted butter
- Chocolate (as filling)
Nutritional Information
- Calories: 210
- Protein: 5g
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrate: 31g
- Fiber: 2g
- Sugar: 8g
- Sodium: 150mg
- Cholesterol: 35mg
Directions
-
In a mixing bowl or pan, combine 180 ml milk, 1 egg, 25 g sugar, and 3 g yeast using a spatula. Add 15 g cocoa powder, 300 g bread flour (or wheat flour), and 3 g salt. Mix thoroughly until a dough forms. Incorporate 20 g unsalted butter into the dough and knead until smooth. Grease the dough lightly with butter, cover with plastic wrap, and let it rise for 1 hour in a warm place.
-
After the dough has risen, divide it into 9 equal parts. Shape each portion into a round ball. Cover the balls with plastic wrap and allow them to rest for 15 minutes.
-
Flatten each dough ball gently using a rolling pin. Place a piece of chocolate in the center, then reshape it into a round ball. Arrange the filled balls in a baking dish or bowl. Cover with plastic wrap and let them rise for an additional 60 minutes.
-
Preheat the oven to 170°C (340°F). Bake the dough balls for 25 minutes, then remove from the oven. Let them cool slightly before serving.
