Chocolate Roll Bread (Easy Shaping)

Name: Chocolate Roll Bread (Easy Shaping)
Yield: 12 servings
Cuisine: American
Ingredients: 1 ・Basic Bread Dough (Sweet bread dough with butter); 1 ・Super Rich Bread Dough; 1 ・Chewy Bread Dough with Rice Flour; 2 Chocolate bars; 1 dash Milk or egg (for milk wash or egg wash)

cookpad.japan @cookpad_jp

I made this with chocolate bars like I normally shape sausage bread.

When you shape the dough, roll the dough out to a width slightly larger than that of the chocolate bar. (Otherwise, the chocolate might melt and leak out.) Recipe by DUFFYchan

I made this with chocolate bars like I normally shape sausage bread.

When you shape the dough, roll the dough out to a width slightly larger than that of the chocolate bar. (Otherwise, the chocolate might melt and leak out.) Recipe by DUFFYchan

cookpad.japan @cookpad_jp

I made this with chocolate bars like I normally shape sausage bread.

When you shape the dough, roll the dough out to a width slightly larger than that of the chocolate bar. (Otherwise, the chocolate might melt and leak out.) Recipe by DUFFYchan

I made this with chocolate bars like I normally shape sausage bread.

When you shape the dough, roll the dough out to a width slightly larger than that of the chocolate bar. (Otherwise, the chocolate might melt and leak out.) Recipe by DUFFYchan

Saved

Ingredients

12 servings

You can use any of the following bread dough.
1・Basic Bread Dough (Sweet bread dough with butter)
1・Super Rich Bread Dough
1・Chewy Bread Dough with Rice Flour
2Chocolate bars
1 dashMilk or egg (for milk wash or egg wash)

Saved

Steps

1

Make the bread dough and allow it to proof for the first time (until it's double in size).
2

After the first proofing, divide the dough into 12 portions. Roll them up and allow them to rest (about 15 minutes).
3

Press gently to deflate the dough, and roll out with a rolling pin. (Roll it out to a width slightly larger than that of the chocolate bar.)
4

Make slits with a scraper. (To make evenly spaced slits, make a slit in the centre first, then make slits on both sides.)
5

Pinch the rolled end closed.
6

It'll look like this.
7

Let the dough proof for the final time (for 30 minutes or more) until the dough increases to 1.5 times its original size (at 40℃ using the proofing function of the oven, or at room temperature in summer).
8

Brush milk (egg) on top of the dough, and bake in a preheated oven at 180℃ for 13 to 15 minutes.
9

When you brush milk (egg) on the dough, try not to cover the slits. This will help the slits to open up nicely.
10