Coffee Chocolate Bread Rolls
During fermentation and baking, the air is filled with a strong aroma of coffee. A simple milk coffee dough, soft and small dinner rolls. A great start to ignite your appetite.
Ingredients
Steps
Mix all ingredients except butter from the dough ingredients section. Place them into the mixing bowl of a stand mixer. Start at speed 1 to bring the dough together, then switch to speed 2-3 until the dough becomes smooth.
Add softened butter, and knead at speed 1 until the butter is fully incorporated into the dough.
Switch to speed 2.5 and continue kneading until the dough reaches the elastic stage, where you can stretch a thin, translucent membrane.
Place the dough into a container, cover with plastic wrap, and let it ferment in a 25-28°C environment.
Ferment until the dough doubles or grows to 2.5 times its size. When poked with a floured finger, the indentation should not spring back or collapse.
Take out the fermented dough and gently press to release any air.
Weigh the dough and divide it into 16 equal portions.
Shape each portion into a ball and cover with plastic wrap. Let them rest for 20 minutes.
Take a rested dough ball and gently roll it into a circular shape. Press out any air bubbles on the edges.
Flip it over and add the filling.
Seal the openings tightly.
Repeat for all dough balls and place them on a baking tray.
Ferment in a 37°C, 75% humidity environment until doubled in size. Gently press the surface with your finger; it should slowly bounce back.
Bake in a preheated oven on the lower-middle rack at 170°C top and 190°C bottom for about 18 minutes. Remove from the oven once done.
Demold and let cool.