A few weeks ago, our recipe developer was asked about the best thing she’d made throughout the 77-day quarantine. Her answer: tablea rolls, a recipe she tested for Pepper. And today’s the day we tell you about this rich spin on easy rolls.
“Chocolate? Did you say ‘chocolate?!’ Chocolate?!? Chocolate?!?! Chocolate???!!!”
If it’s your first time making bread, don’t worry—rolls are actually very forgiving and easy to work with. It helps if you have a stand mixer, but you can totally do this by hand. You’ll just need a little bit more patience (and muscle).
To say that these rolls are “chocolate-y” is actually an understatement. These rolls are chocolate itself, down from the buns to the filling, to the glaze! And it’s not just your typical chocolate either—it’s our local tablea, lending a deeper, more pronounced flavor profile.
Serves: 3-4 people
Active time: 1 hr
Total time: 3 hrs
Special tools: Stand mixer
4 cups bread flour
2 tbsp. cocoa powder
2 tsp. salt
¼ cup sugar
2 tsp. instant yeast
½ cup powdered milk
1 cup water
½ cup butter
1 cup white sugar
¼ cup tablea, grated into a powder
½ cup butter, softened
½ cup tablea, grated into a powder
½ cup sugar
½ cup water
2 tbsp. butter, softened
To make the dough, combine flour, cocoa powder, salt, sugar, yeast, and powdered milk into the bowl of a stand mixer fitted with a dough hook.
Start on low speed until dry ingredients are well combined.
Add the water then turn mixer to medium speed mixing for 3-5 minutes, until a rough dough forms.
While still on medium speed, add the butter by the tablespoon and continue to work the dough until smooth and elastic, about 10 minutes total.
If the dough is still too sticky, add flour by the tablespoon until the dough comes away from the sides of the bowl.
Remove bowl from mixer and cover in plastic wrap.
Let dough rise for 1 hour or until doubled in size.
While the dough is rising, make the filling.
To make filling, combine the sugar, tablea, and softened butter in a bowl. Set aside.
Prepare and oil a large baking sheet.
When the dough is proofed, turn out onto a floured surface and roll into a large rectangle, about 18×12 inches.
Spread the filling evenly all over the dough, leaving a ½ inch border on the top of the dough.
Carefully roll the dough into a log, pushing up slowly, and ending with the seam down.
Cut the log into 12 equal pieces, about 1.5 inches thick each.
Place each roll cut side up onto the prepared baking sheet.
Cover with a damp towel or plastic wrap and leave at room temperature for an hour or until rolls are doubled in size.
Preheat oven to 350F.
While rolls are proofing, make the glaze.
Add the tablea, sugar, and water to a saucepan over medium high heat.
Bring mixture to a boil and stir constantly until tablea and sugar are dissolved.
Cook the mixture until thickened and reduced, about 4-5 minutes.
Remove from the heat and stir in the butter until glossy.
Set aside and keep warm.
Place the proofed rolls in the oven and bake for 20-25 minutes or until the dough registers above 195F on a thermometer.