Last weekend the weather was in the 70’s. Thanks to global warming (what a misnomer) we’re back to about 16 with snow flurries. (Sigh) Since neither Zack nor I nor the dog felt like braving the weather, we thought we’d whip up a batch of chocolate rolls for breakfast tomorrow. I love cinnamon but Zack prefer chocolate, so chocolate it was.
- 4 cups all-purpose flour
- 2 cups of warm water
- 3 TBSP sugar
- 2.5 tsp yeast
- 2 tsp salt
- Place a cake pan of hot water in your oven. Set the heat to 250 degrees for 3 minutes and then turn off the heat.
- Mix the sugar, salt and warm water in a bowl. Sprinkle the yeast on top and let it sit in a warm place until it blooms. (I give it about 5 minutes.)
- Add in your flour until you have a sticky dough and kneed it for about 7 minutes. Add in flour until you have used the four cups.
- Put the dough in an oiled bowl, cover with a towel and leave to rise for one hour in the oven. (Your oven will still be warm and slightly humid so the environment works well for raising dough.)
Note: I used to struggle with getting my dough to rise. Then I read about this tip of using your oven and a water bath on another blog (I’m sorry I don’t remember whose it was) and voila, problem solved.
- 2/3 C powdered sugar
- 3 TBSP coconut oil
- 3 TBSP cocoa powder
- Melt your coconut oil and mix in the sugar and cocoa powder.
- After your dough is done rising, roll it out into an 18 by 6 inch rectangle.
- Spread your chocolate mixture on the dough and roll it into a log.
- Cut into 6 even pieces and bake at 350 degrees for 20 minutes.
- Let cool.
- 2/3 cup powdered sugar
- 2 TBSP espresso
- 1/4 tsp salt
- Make your favorite espresso and mix it with the sugar and salt. Ice once your rolls are cool.
I hope you enjoy these as much as my family does. I have a feeling they won’t make it to tomorrow morning.
Until we eat again.