Cream Cheese and Chocolate Butter Rolls

Name: Cream Cheese and Chocolate Butter Rolls
Yield: 8 servings
Cuisine: American
Ingredients: 170 grams Bread (strong) flour; 30 grams Cake flour; 150 grams Milk; 20 grams Butter; 20 grams Sugar; 10 grams Unsweetened cocoa powder; 2 grams Dry yeast; 2 grams Salt; 1 Chocolate chips; 1 Cream cheese

cookpad.japan @cookpad_jp

I wanted to eat cocoa flavored butter rolls.

The bread are delicious with a lot of chocolate chips and nuts mixed into the dough. Recipe by mirutann

I wanted to eat cocoa flavored butter rolls.

The bread are delicious with a lot of chocolate chips and nuts mixed into the dough. Recipe by mirutann

cookpad.japan @cookpad_jp

I wanted to eat cocoa flavored butter rolls.

The bread are delicious with a lot of chocolate chips and nuts mixed into the dough. Recipe by mirutann

I wanted to eat cocoa flavored butter rolls.

The bread are delicious with a lot of chocolate chips and nuts mixed into the dough. Recipe by mirutann

Saved

Ingredients

8 servings

170 gramsBread (strong) flour
30 gramsCake flour
150 gramsMilk
20 gramsButter
20 gramsSugar
10 gramsUnsweetened cocoa powder
2 gramsDry yeast
2 gramsSalt
1Chocolate chips
1Cream cheese

Saved

Steps

1

Put all the ingredients except for the chocolate chips and cream cheese into a bread maker. Start the bread maker to knead the dough and leave it until the first proofing is done.
2

Take out the dough from the bread maker, and divide into 6 portions, and roll into balls.
3

Roll out with a rolling pin.
4

Roll it up from the end and shape into a cone. Leave to rest for 15 minutes. Cover with a tightly wrung out cloth to prevent drying.
5

Roll it out with the rolling pin to make it about 25 cm in length.
6

Place the desired amount of chocolate chips and cream cheese on the dough. Don't put too much at the end of the dough. Roll it up tightly to start with, and seal the ends firmly.
7

When finished rolling, allow to rise for the second proofing at 30 ℃ for 40-50 minutes. The rolls will double in size.
8

After the second proofing, brush an egg wash (not listed) or milk (not listed).
9

Preheat the oven to 180℃. Lower the temperature to 170℃ and bake for 15 minutes.
10

The rolls are so soft when freshly baked and you can even see your finger marks on them.