Ingredients:
200ml (⅞ cup) warm milk (not hot)
7g (1 ½ tsp) dry yeast
20g (4 ¾ tsp) sugar
6g (1 tsp) salt
20g (1 tbsp) honey
400g (3 cups) all-purpose flour
30g (2 tbsp) soft butter (room temperature)
50g (½ cup) chocolate chips
1 egg (for egg wash, optional)
Instructions:
1. Activate the Yeast
In a large mixing bowl, whisk together:
200ml warm milk
7g dry yeast
20g sugar
20g honey
Let it sit for 5–10 minutes until foamy, showing the yeast is active.
2. Form the Dough
Add:
400g all-purpose flour
6g salt
Mix until a dough begins to form. You can use a wooden spoon or dough hook if using a stand mixer.
3. Knead in Butter
Add 30g soft butter.
Knead for 5–8 minutes until the dough is smooth and elastic.
4. Rest the Dough
Cover the bowl with a cloth or plastic wrap.
Let the dough rest for 30 minutes at room temperature.
5. Add Chocolate Chips
Gently knead in 50g chocolate chips until evenly distributed.
6. Fold the Dough Twice
Perform two sets of dough folds, 15 minutes apart:
Gently stretch and fold the dough over itself from each side (like folding a letter).
Cover after each fold and let rest.
7. First Rise
After folding, cover and let the dough rise for 1 hour or until doubled in size.
8. Shape the Rolls
Divide the dough into 6 equal pieces.
Roll each piece into a flat oval shape, then roll up tightly like a cigar.
9. Second Rise
Place the rolled pieces in a greased or parchment-lined baking pan.
Cover and let rise for 1 hour or until the rolls double in size.
10. Preheat the Oven
Preheat your oven to 180°C (350°F).
11. Egg Wash (Optional)
Beat 1 egg and gently brush the tops of the rolls for a shiny finish.
12. Bake
Bake the rolls at 180°C (350°F) for 20–22 minutes or until golden brown.
Tips:
Let the rolls cool slightly before serving.
Store leftovers in an airtight container.
Enjoy your soft, fluffy, and sweet chocolate chip bread rolls!
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