mini chocolate-cherry rolls
Sweet rolls were the first type of bread I ever learned to bake, and remain my favorite. When I spotted a black forest loaf at a local bakery, I quickly decided to transform the idea into mini chocolate-cherry rolls. Sweetened with honey, a blend of black cocoa and unsweetened cocoa gives the rolls a deep chocolate flavor.
Each bun is studded with chewy dried cherries and chunks of milk and dark chocolate; a sprinkle of cinnamon adds warmth and complements the chocolate beautifully. Serve warm with a side of Mascarpone for a delightful breakfast!
Mini Chocolate-Cherry Rolls
3/4 cup warm low-fat milk (120-130°F)
1 package Red Star PLATINUM Yeast
1/4 cup unsalted butter, softened
1/3 cup honey
1 large egg
3/4 tsp vanilla extract
1/2 tsp salt
2 1/4 cups King Arthur Bread Flour, divided
1/2 cup King Arthur White Whole Wheat Flour
1 Tbsp King Arthur black cocoa
1 1/2 Tbsp unsweetened cocoa
Combine warm milk and yeast in the bowl of a stand mixer fitted with a flat beater; let stand 5 minutes. Mix in butter, honey, egg, vanilla, and salt until combined. Whisk together 1 1/2 cups bread flour, white whole wheat flour, and cocoas in a medium bowl. Add to butter mixture and mix until combined. Gradually add remaining 3/4 cup bread flour, 1/4 cup at a time, until dough feels tacky but doesn’t stick to your fingers.
Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (you may need to add additional bread flour, 1 tablespoon at a time – I added 3 additional tablespoons). The dough is ready when it pulls away from bottom of the mixer bowl. Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour).
To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Divide dough into two equal pieces; place one piece on a lightly floured board and roll into a 12 x 8-inch rectangle (keep remaining piece covered). Brush with melted butter, then top with 1/3 cup cherries, 2 ounces chopped chocolate, and 1/8 tsp cinnamon, leaving a 1/4-inch border.
Roll dough up into a tight log and pinch edges to seal. Trim off uneven ends and use a sharp knife to slice crosswise into 18 equal slices. Place rolls cut side up in a mini muffin pan coated with nonstick spray. Cover with plastic and let rise in a warm place until doubled in size, about 45 minutes. Repeat with second piece of dough and remaining filling. (Alternatively, place rolls cut side up into a 13 x 9-inch baking dish for the second rise.)
Preheat oven to 350°F. Bake rolls for 10 to 11 minutes, until tops are set. Cool in pan on a wire rack for 5 minutes before serving. Wrap leftover rolls well and store at room temperature up to 2 days; serve warm.
Yield – 36 rolls (serving size: 1 roll)
Calories – 100
Carbs – 15
Disclosure: King Arthur Flour and TCHO generously provided me with products for recipe development. I was not compensated in any way and all opinions expressed in this post are my own.