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French Chocolate Rolls
2 teaspoons active dry yeast
3/4 cup lukewarm water
4 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup lukewarm milk
1 cup butter
1 pound bittersweet chocolate
1 egg, beaten with 1/2 teaspoon salt for glazing
Sprinkle the yeast over half the warm water in a small bowl and let
stand until dissolved, stirring once, about 5 minutes. Sift the flour with
the sugar and salt on a marble slab or work surface and make a well in the center. Pour the yeast mixture, the milk and the remaining water into well. Work together with your fingers until well-mixed, then gradually draw in the flour with your hand and a pastry scraper to make crumbs. Work just until the dough is mixed, adding more flour if it is sticky. Shape the dough into a rough ball, cover, and let rest in the refrigerator 15 minutes.
Lightly flour the butter, put it between two sheets of waxed paper, and flatten it with a rolling pin. Fold it, wrap and continue pounding and folding until pliable but not stick, the butter should be the same
consistency as the dough. Shape the butter into an 8-inch square and flour it lightly. Roll out the dough to a 16 inch square, set the butter diagonally in center, and fold the dough around it like an envelope, pinching the edges to seal the package.
Flatten the package of dough slightly with the rolling pin and turn it
over. Roll out the package to a 24 by 8 inch rectangle. Fold over one of the short sides of the dough, then the other, so the rectangle is folded in three layers like a business letter, and forms a square. Press the open ends lightly with the rolling pin to seal them.
Turn the package of dough 180 degrees to bring the open edges toward you. Roll out again and fold in three. Wrap the dough and let it rest in refrigerator until firm, 20 to 30 minutes. Give the dough two more turns and let it rest again, 20 to 30 minutes.
Break or cut the chocolate into 12 5 inch sticks. Roll the dough to an
18 by 20 inch rectangle and cut it in three 6 inch wide strips. Cut each strip into four rough squares. Lay a stick of chocolate in the center of each square, brush one side with water, and fold the dough over the chocolate. Transfer the rolls, seam sides down, to baking sheets. Cover the rolls with a damp cloth and let rise in a cool place until almost doubled in bulk, 45 to 60 minutes.
When the rolls are nearly risen, preheat the oven to 425 degrees. Brush them with the egg glaze and bake in the heated oven until done, 25 to 30 minutes. Transfer to a rack to cool.
Serves 12.
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French Chocolate Rolls
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Category: Recipes
Prep Time: Cook Time: Total Time:
French Chocolate Rolls
2 teaspoons active dry yeast
3/4 cup lukewarm water
4 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1/2 cup lukewarm milk
1 cup butter
1 pound bittersweet chocolate
1 egg, beaten with 1/2 teaspoon salt for glazing
Sprinkle the yeast over half the warm water in a small bowl and let
stand until dissolved, stirring once, about 5 minutes. Sift the flour with
the sugar and salt on a marble slab or work surface and make a well in the center. Pour the yeast mixture, the milk and the remaining water into well. Work together with your fingers until well-mixed, then gradually draw in the flour with your hand and a pastry scraper to make crumbs. Work just until the dough is mixed, adding more flour if it is sticky. Shape the dough into a rough ball, cover, and let rest in the refrigerator 15 minutes.
Lightly flour the butter, put it between two sheets of waxed paper, and flatten it with a rolling pin. Fold it, wrap and continue pounding and folding until pliable but not stick, the butter should be the same
consistency as the dough. Shape the butter into an 8-inch square and flour it lightly. Roll out the dough to a 16 inch square, set the butter diagonally in center, and fold the dough around it like an envelope, pinching the edges to seal the package.
Flatten the package of dough slightly with the rolling pin and turn it
over. Roll out the package to a 24 by 8 inch rectangle. Fold over one of the short sides of the dough, then the other, so the rectangle is folded in three layers like a business letter, and forms a square. Press the open ends lightly with the rolling pin to seal them.
Turn the package of dough 180 degrees to bring the open edges toward you. Roll out again and fold in three. Wrap the dough and let it rest in refrigerator until firm, 20 to 30 minutes. Give the dough two more turns and let it rest again, 20 to 30 minutes.
Break or cut the chocolate into 12 5 inch sticks. Roll the dough to an
18 by 20 inch rectangle and cut it in three 6 inch wide strips. Cut each strip into four rough squares. Lay a stick of chocolate in the center of each square, brush one side with water, and fold the dough over the chocolate. Transfer the rolls, seam sides down, to baking sheets. Cover the rolls with a damp cloth and let rise in a cool place until almost doubled in bulk, 45 to 60 minutes.
When the rolls are nearly risen, preheat the oven to 425 degrees. Brush them with the egg glaze and bake in the heated oven until done, 25 to 30 minutes. Transfer to a rack to cool.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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