These delicious milk rolls filled with chocolate are perfect for serving at snack time. Not only are they tasty, but they're also very nutritious, especially for children. With a simple preparation, the dough for these rolls is soft and fluffy, while the combination of chocolate in the center makes them even more irresistible. You only need a few ingredients to make these rolls, and they are usually staples in the kitchen, such as flour, milk,...
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In a saucepan, heat the milk together with the butter, but do not let it boil. Remove from heat and let the mixture cool until lukewarm. Add the yeast and dissolve it completely.
Add the egg and sugar to the mixture, beating well until you achieve a smooth, creamy consistency.
Gradually add the flour, mixing as you go, until you form a soft, smooth, and uniform dough.
Place the dough in a bowl, cover it with plastic wrap, and let it rise until it doubles in size.
Heat the milk and chocolate over very low heat until the chocolate melts and combines with the milk.
Crush the chocolate cookies into a fine powder and add them to the melted chocolate mixture to give it more texture. Let the filling cool.
Once the dough has doubled in size, place it on a floured surface. Knead it lightly and roll it out into a rectangular shape using a rolling pin.
Cut the dough into squares measuring 10 x 10 cm (approximately 4 x 4 inches).
Fill each square with a tablespoon of the chocolate filling. Fold the dough by bringing the corners of the square together diagonally to form a pouch, pinching the ends tightly to prevent the chocolate from leaking during baking.
Place the rolls seam-side down on a greased and floured baking tray. Let them rest for 30 minutes until they rise again.
Preheat the oven to 180°C (350°F). Bake the rolls for 25-30 minutes or until they are golden brown.
As soon as you remove them from the oven, sprinkle them with sugar.
Ensure the milk and butter mixture is lukewarm before adding the yeast to avoid killing the yeast.
For a richer flavor, you can use dark chocolate instead of milk chocolate for the filling.
If the dough feels too sticky, add a little more flour, but avoid overdoing it to maintain the soft texture.
Let the rolls cool slightly before serving to allow the filling to set.
Can I use instant yeast instead of fresh yeast?
Yes, you can substitute fresh yeast with instant yeast. Use about 7 g of instant yeast as a replacement.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before assembling the rolls.
What type of chocolate works best for the filling?
You can use semi-sweet, milk, or dark chocolate depending on your preference. Semi-sweet chocolate provides a balanced sweetness.
Can I freeze the rolls?
Yes, you can freeze the baked rolls. Reheat them in the oven before serving for the best texture.
What can I use instead of chocolate cookies?
You can substitute chocolate cookies with crushed graham crackers or digestive biscuits for a similar texture.
