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Recipe Name: Amy Scherber's Chocolate Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

2 Teaspoon(s) Active dry yeast
1/4 Cup(s) 2 ounces very warm water
105 to 115 degrees F
1/3 Cup(s) Plus 1/4 teaspoon, 2 ounces
Granulated Sugar
3 Cup(s) Plus 2 tablespoons
14 ounces unbleached
All-Purpose Flour
1/4 Cup(s) Unsweetened cocoa powder
1 1/2 Teaspoon(s) Kosher salt
1 Cup(s) 8 ounces warm brewed
Coffee, 90 degrees F
1 Egg yolk
2 Teaspoon(s) Unsalted butter, softened
2/3 Cup(s) 4 ounces chocolate chips
1/2 Cup(s) 4 ounces cold water
1 1/4 Teaspoon(s) Cornstarch

Two 12 by 17-inch baking sheets, lined with parchment paper Place the
yeast and warm water in a large bowl. Stir with a fork to dissolve the
yeast and allow it to stand for about 3 minutes. Whisk the unbleached
flour, cocoa powder, the remaining 1/3 cup sugar and the salt together
in a medium bowl. Set them aside. Using your hand, stir the coffee,
the egg yolk, and the butter into the dissolved yeast. Gradually add
the flour mixture, stirring until a shaggy mass forms and all of the
flour is moistened. Move the dough to a lightly floured surface and
knead for about 7 to 8 minutes, until it is silky smooth and elastic.
This dough should be nice and moist, so add flour sparingly as you
work. Shape the dough into a loose ball cover it with plastic wrap and
let it rest for about 10 minutes to relax the gluten strands. Flatten
the dough and stretch it gently with your fingers to form a rectangle
about an inch thick. Spread the peanut butter chips evenly over the
rectangle. Fold the dough into an envelope and knead gently for 2 to 3
minutes, until the chips are well distributed. The dough should be
soft, smooth, and springy. If the dough resists, let it rest for 5
minutes and then continue kneading it. Some of the chips may pop out
of the dough, but they can easily be incorporated again after the
first rise when the dough has softened. Shape the dough into a loose
ball and place it in a lightly oiled bowl. Turn to coat the top of the
dough with oil, and cover the bowl tightly with plastic wrap. Let rise
at room temperature (75 to 77 degrees F) until the dough has doubled
in volume, about 2 hours. Line two 12 by 17-inch baking sheets with
parchment paper. Gently pour the dough onto the floured work surface
pressing any loose chocolate chips into dough. Flour your hands
lightly divide the dough into 12 equal pieces (each weighing about 2
1/2 ounces). Shape the pieces into rolls and place 6 on each prepared
baking sheet leaving several inches between the rolls so they won't
grow together as they rise. Cover them loosely with oiled plastic wrap
and let them rise at room temperature until doubled in volume, about
45 minutes to 1 hour. While the bread is proofing make a
cornstarch wash: Put the cold water in a small saucepan and whisk in
the cornstarch. Bring to a boil, stirring frequently until it
thickens. Remove from the heat and cover to keep a skin from forming.
Set aside to cool. About 15 minutes before you're ready to bake, place
one oven rack in the top third of the oven, and another in the bottom
third, and preheat the oven to 400 degrees F. When the buns have
doubled, use a pastry brush to paint them with a thin coating of the
cornstarch wash. Brush gently so you don't deflate them. Place one pan
on each oven rack. Using a plant sprayer, immediately mist the top and
sides of the oven 6 to 8 times and quickly close the oven door. Repeat
this misting procedure two more times at 1-mintue intervals. Bake for
10 minutes, then reduce the oven temperature to 350 degrees F and
rotate the pans from top to bottom and front to back to ensure even
baking. Bake for 10 to 15 minutes longer, or until the tops of the
buns feel firm but not hard when you press them slightly, and the
bottoms are very lightly browned. These rolls should have a thin soft
covering, not a hard crunchy crust. Remove from the oven and use the
pastry brush to paint the top of each bun quickly and evenly with the
cornstarch wash. Transfer the rolls to a rack and allow them to cool
before serving. These are best eaten the day they are baked. BAKER'S
G.P., All Rights Reserved Posted to Bakery-Shoppe Digest V1 #230 by
Bill <> on Sep 11,

Nutrition (calculated from recipe ingredients)
Calories: 256
Calories From Fat: 39
Total Fat: 4.7g
Cholesterol: 17.1mg
Sodium: 244mg
Potassium: 134.7mg
Carbohydrates: 48.1g
Fiber: 2.7g
Sugar: <1g
Protein: 6.7g

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