I’m calling this recipe part two of my brioche series. This specific brioche dough from The New Artisan Bread in Five Minutes a Day can be refrigerated for up to 5 days, so it’s flexible around your schedule. When I made my loaf, I had a pound of dough leftover, hence these brioche rolls with chocolate.

Brioche Rolls with Chocolate | Tutti Dolci

I like warming the rolls slightly, giving the chocolate chips a chance to melt. Rich buttery bread plus chocolate is an absolute dream, don’t you agree? Use chocolate chips, small squares of chocolate, or a petite spoonful of Nutella.

Brioche Rolls with Chocolate | Tutti Dolci

Brioche Rolls with Chocolate | Tutti Dolci

Brioche Rolls with Chocolate | Tutti Dolci

Brioche Rolls with Chocolate | Tutti Dolci

Brioche Rolls with Chocolate
1 pound Brioche dough*
1/4 cup semisweet chocolate chips, chopped chocolate or Nutella

Egg Wash
1 large egg yolk
1 Tbsp water
Turbinado sugar

Line a baking sheet with parchment paper. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.

Use a floured bench scraper to cut dough into eight 2-ounce portions. Spoon a teaspoon of chocolate or Nutella in the center of each portion; pinch ends to seal. Flip rolls over (seam-side down) and use bench scraper to shape into a round. Place rolls two inches apart on baking sheet; cover loosely with plastic wrap and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.

Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar. Bake for 20 minutes, until rolls are deep golden. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.

*If you decide to use the entire portion of Brioche dough for rolls, your yield will be about 20 rolls.

Yield – 8 rolls
Calories – 190 (per roll)
Carbs – 23

Adapted from The New Artisan Bread in Five Minutes a Day, with permission

33 comments

  1. Yes, please! Laura, your sweet little Brioche rolls are divine! I love how they sparkle and need one (or four?) to pop into my mouth, right now! Yum. Love how you wrote this recipe so simply with a link to your Brioche dough recipe as well. For the filling, I’d definitely go with Nutella AND a few chocolate chips. Perhaps a little sprinkling of sea salt on top to go along with that Turbinado would be swell! Thanks for sharing and have an enjoyable weekend!

    1. Hi Julia, as long as you don’t overfill the rolls, I think you could use any type of filling you like. I haven’t tried it though – if you do, let me know how it went! 🙂

  2. These are so pretty Laura and so perfect! I never get mine quite that perfectly round. These remind me of the chocolate croissants that you find all over France.
    I love that new book, just made the Challah bread, so good too!

  3. Luv the chocolatey surprise in the middle of these brioche rolls! The texture and color look beautiful on these little breads!!

  4. Really, really, really tempted. I can imagine all the variations we can make with the basic brioche recipe you have. I can already imagine my family coming to the kitchen when these are being baked… Very tempted to make these. I gotta try!!!

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