Description
These Nutella Chocolate Pillowy Rolls are soft, fluffy, and filled with rich Nutella and melted chocolate chips. Perfectly golden-baked, they make an irresistible dessert or sweet breakfast treat with a gooey, chocolatey center and a tender crumb.
Ingredients
Scale
Dough Ingredients
- 3½ tablespoons warm water (50g)
- 1 teaspoon active dry yeast
- 1 tablespoon granulated sugar
- 1 large egg
- 3½ tablespoons milk (50g)
- 2 tablespoons soft butter (30g)
- 2 cups all-purpose flour (260g)
- ¼ cup sugar (50g)
Filling and Topping
- â…“ cup Nutella (100g)
- ¼ cup chocolate chips (50g)
- Splash of heavy cream
- 3 tablespoons mini chocolate chips (40g)
Instructions
- Activate yeast: Mix the warm water, active dry yeast, and 1 tablespoon of granulated sugar in a small bowl. Let it sit until it becomes foamy, about 10 minutes, which indicates the yeast is active.
- Prepare dry ingredients: In a separate bowl, whisk together the all-purpose flour and the remaining ¼ cup of sugar. If using instant yeast, this is when you would add it to the dry mixture.
- Combine wet and dry: Add the milk, beaten egg, softened butter, and the foamy yeast mixture to the flour and sugar. Mix until a shaggy dough forms.
- Knead the dough: Knead the dough by hand or with a mixer fitted with a dough hook for 10 to 15 minutes until the dough is smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl. Cover and let it rise in a warm place for about 90 minutes or until it doubles in size.
- Roll out dough: Punch the dough down gently. Roll it out on a floured surface to approximately ¼ inch thickness.
- Add filling and shape rolls: Spread the Nutella evenly over the surface of the dough, then sprinkle the ¼ cup of chocolate chips on top. Roll the dough tightly into a log.
- Slice rolls: Using dental floss or string, slice the log into 6 equal rolls.
- Second rise with topping: Place the rolls cut side up in a greased baking pan. Add a splash of heavy cream at the bottom of the pan for extra moisture. Sprinkle the mini chocolate chips on top. Let the rolls rest for an additional 30 minutes to rise slightly.
- Bake: Preheat your oven to 374°F (190°C). Bake the rolls for 15 to 17 minutes or until golden brown on top.
- Serve: Optionally, brush the warm rolls with butter for extra richness. Serve warm and enjoy the gooey, chocolatey rolls.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- Kneading time is important to develop gluten for a pillowy texture.
- You can substitute milk with a dairy-free alternative if desired, but this may slightly alter texture.
- Using floss or string to slice the rolls helps keep their shape intact.
- The splash of heavy cream adds moisture and richness to the rolls while baking.
- Serve the rolls warm for the best gooey, melty chocolate experience.
