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