brioche rolls with chocolate
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.
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
1 pound Brioche dough*
1/4 cup semisweet chocolate chips, chopped chocolate or Nutella
1 large egg yolk
1 Tbsp water
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