For the month of July, Gayathri the host of Home bakers challenge for this month, gave us five bakes to choose. The theme was Bread Rolls. On her choice I baked chocolate Bread Rolls. Thanks to Gayathri for suggesting this yummy recipe Me and my family loved it.
These Bread Rolls are quite simple to make. “Bread and Chocolate Combination are darn good! crusty rolls stuffed with chocolate, make for a delicious tea time treat. . I was pretty happy the rolls came out super soft. Easy to make, delicious and addicting to eat .They stayed soft for days and they tasted just as fresh as the day when they were first baked.. Give a try and the well worth the effort. I made small variation from The Original Recipe and this is eggless version.
Recipe Source- Hungry at Midnight
All-purpose flour-3 cups
Butter- 2tbsp+1 tbsp
Whole milk- 1 cup
Baking powder-¾ tsp
1.In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.
2.Into the bowl,add maida,yeast,sugar and salt. Pulse for 5 seconds
3.Add all ingredients, except the butter, into a bowl and mix until a dough forms.
4.Add the butter to the bowl and knead the dough with your dough hook attachment or your hands until the dough is not so sticky anymore.
5. Cover the bowl with plastic wrap and let the dough rise in a warm spot for one hour. The dough will have doubled and be covered with small bubbles.
6. After the dough has proved, deflate the dough on a floured surface.
7.Cut the dough into 10 equal pieces.Roll each piece into an oval shape, big enough for your chocolate.
8. 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.
9.Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes.
10Preheat your over to 180 °C.Bake these rolls 15 to 18 minutes or until golden brown. Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.