Amy Scherber's Chocolate Rolls
2 Teaspoon Active dry yeast 1/4 Cup (2 ounces) very warm water (105 to 115 degrees F) 1/3 Cup Plus 1/4 teaspoon (2 ounces) Granulated sugar 3 Cup Plus 2 tablespoons (14 ounces) unb...
Ingredients
- 2Teaspoonactive dry yeast
- 1/4Cup(2 ounces) very warm water
- 11/2 teaspoon kosher salt
- 1Cup(8 ounces) warm brewed
- 2Teaspoonunsalted butter -- softened
- 2/3Cup(4 ounces) chocolate chips
- 1/2Cup(4 ounces) cold water
- 11/4 teaspoon cornstarch
Directions
- 1
2 Teaspoon Active dry yeast 1/4 Cup (2 ounces) very warm water (105 to 115 degrees F) 1/3 Cup Plus 1/4 teaspoon (2 ounces) Granulated sugar
- 2
Stir with a fork to dissolve the yeast and allow it to stand for about 3 minutes
- 3
Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup sugar and the salt together in a medium bowl
- 4
Set them aside
- 5
Using your hand, stir the coffee, the egg yolk, and the butter into the dissolved yeast
- 6
Gradually add the flour mixture, stirring until a shaggy mass forms and all of the flour is moistened
- 7
Move the dough to a lightly floured surface and knead for about 7 to 8 minutes, until it is silky smooth and elastic
- 8
This dough should be nice and moist, so add flour sparingly as you work