Sourdough Chocolate Rolls

why make this recipe

Sourdough Chocolate Rolls are a delightful twist on traditional sweet rolls. Their unique sourdough tang pairs beautifully with rich chocolate, creating a sweet treat that is both comforting and exciting. By making these rolls with sourdough starter, you not only get a delicious flavor but also a pleasant texture that is soft and fluffy. Plus, using sourdough adds a bit of health benefit, making them a great breakfast or snack.

how to make Sourdough Chocolate Rolls

Ingredients

• 200 g whole milk
• 100 g sourdough starter, active and bubbly
• 70 g cane sugar
• 1 large egg, room temperature
• 430 g bread flour
• 5 g sea salt
• 8 tbs unsalted butter, room temperature (113 g)
• 5 tbs unsalted butter, room temperature, for filling
• 1/2 cup cane sugar
• 2 tbs cocoa powder, unsweetened
• 1 cup semi-sweet chocolate chips
• 1/4 cup whole milk, for frosting
• 1/4 cup cocoa powder, unsweetened, for frosting
• 1 cup powdered sugar, for frosting
• 1 tsp vanilla, for frosting

Directions

1. Mix the Dough: In a large bowl, combine 200 g of whole milk with the 100 g of sourdough starter and 70 g of cane sugar. Mix well. Add in the egg and stir until combined. Gradually mix in the 430 g of bread flour and 5 g of sea salt until a rough dough forms.

2. Strengthen the Dough: Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic. Slowly add in 8 tbs of unsalted butter while kneading.

3. Bulk Fermentation: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 4-6 hours or until it has doubled in size.

4. Roll Out and Fill the Dough: Once the dough has risen, turn it onto a floured surface and roll it out into a rectangle. Spread the 5 tbs of unsalted butter over the surface of the dough, then sprinkle 1/2 cup of cane sugar, 2 tbs of cocoa powder, and 1 cup of chocolate chips evenly across.

5. Roll and Cut: Starting from one long edge, tightly roll the dough into a log. Cut the log into equal pieces about 2 inches thick.

6. Second Rise: Place the rolls in a greased baking dish. Cover them and let rise again for about 1-2 hours or until they have puffed up.

7. Bake and Frost: Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes or until golden brown. While they are baking, prepare the frosting by mixing 1/4 cup of whole milk, 1/4 cup of cocoa powder, 1 cup of powdered sugar, and 1 tsp of vanilla until smooth. Once the rolls are out of the oven, drizzle or spread the frosting on top while they are still warm.

how to serve Sourdough Chocolate Rolls

Sourdough Chocolate Rolls are best served warm. You can enjoy them as is or with a cup of coffee or tea. They also pair nicely with whipped cream or a scoop of ice cream for a dessert option. For added sweetness, drizzle some chocolate sauce over them before serving.

how to store Sourdough Chocolate Rolls

To store Sourdough Chocolate Rolls, place them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them wrapped tightly in plastic wrap and aluminum foil for up to three months. Just thaw them overnight in the fridge before serving.

tips to make Sourdough Chocolate Rolls

1. Make sure your sourdough starter is bubbly and active for the best rise.
2. Use room temperature ingredients, especially the egg and butter, for a smoother dough.
3. Don’t rush the fermentation process; allowing enough time will improve the flavor and texture.
4. Experiment with different types of chocolate or nuts for varied flavors.

variation

You can mix in nuts, such as walnuts or pecans, for extra crunch. For a different flavor, try using white chocolate or adding spices like cinnamon to the filling.

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour gives a chewier texture.

2. How can I tell when my rolls are done baking?
The rolls should be golden brown on top and should sound hollow when tapped lightly on the bottom.

3. Can I make the dough ahead of time?
Yes! You can prepare the dough and store it in the fridge overnight for up to 12 hours before baking. Just let it come to room temperature before shaping and baking.

Sourdough Chocolate Rolls

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• Total Time: 295 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

A delightful twist on traditional sweet rolls, these Sourdough Chocolate Rolls feature a unique tangy flavor complemented by rich chocolate, making for a soft and fluffy treat.

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Ingredients

• 200 g whole milk
• 100 g sourdough starter, active and bubbly
• 70 g cane sugar
• 1 large egg, room temperature
• 430 g bread flour
• 5 g sea salt
• 8 tbsp unsalted butter, room temperature (113 g)
• 5 tbsp unsalted butter, room temperature, for filling
• 1/2 cup cane sugar
• 2 tbsp cocoa powder, unsweetened
• 1 cup semi-sweet chocolate chips
• 1/4 cup whole milk, for frosting
• 1/4 cup cocoa powder, unsweetened, for frosting
• 1 cup powdered sugar, for frosting
• 1 tsp vanilla, for frosting

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Instructions

1. In a large bowl, combine 200 g of whole milk with the 100 g of sourdough starter and 70 g of cane sugar. Mix well. Add in the egg and stir until combined. Gradually mix in the 430 g of bread flour and 5 g of sea salt until a rough dough forms.
2. Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic. Slowly add in 8 tbsp of unsalted butter while kneading.
3. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 240-360 minutes or until it has doubled in size.
4. Once the dough has risen, turn it onto a floured surface and roll it out into a rectangle. Spread the 5 tbsp of unsalted butter over the surface of the dough, then sprinkle 1/2 cup of cane sugar, 2 tbsp of cocoa powder, and 1 cup of chocolate chips evenly across.
5. Starting from one long edge, tightly roll the dough into a log. Cut the log into equal pieces about 2 inches thick.
6. Place the rolls in a greased baking dish. Cover them and let rise again for about 60-120 minutes or until they have puffed up.
7. Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes or until golden brown. While they are baking, prepare the frosting by mixing 1/4 cup of whole milk, 1/4 cup of cocoa powder, 1 cup of powdered sugar, and 1 tsp of vanilla until smooth. Once the rolls are out of the oven, drizzle or spread the frosting on top while they are still warm.

Notes

Make sure your sourdough starter is bubbly and active for the best rise. Use room temperature ingredients for a smoother dough. Don’t rush the fermentation process for better flavor and texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American