Cookbook:Chocolate Chip Rolls

Cookbook | Ingredients | Recipes

A roll ready to eat

Chocolate Chip Rolls - This is a recipe grown out of an experiment on my usual biscuit recipe; they're not extremely sweet, but fall closer to dessert than just rolls or biscuits.


I tend to cook with half whole wheat flour and half white flour; the recipe should work fine with all white flour as well (probably a little less milk).

[note 1]
Baker's %
2c whole-wheat flour 240 48.98%
2c white unbleached flour 250 51.02%
1t salt 6 1.22%
3t baking powder 13.8 2.82%
1 1/2c (360ml) milk (soy milk works fine, too, with no appreciable change in taste) [note 2] 366 74.69%
1/2c (120ml) vegetable oil 109 22.24%
Chocolate chips (or small chocolate pieces)
Formula 984.8 200.98%


A roll in progress.
  1. Preheat over to 425°F (210°C)
  2. Mix dry ingredients
  3. Add liquid ingredients to dry, mix
  4. Turn dough out onto floured baking cloth and knead slightly
  5. Roll dough into log, cut into 8-12 pieces
  6. Press pieces flat, sprinkle with chocolate chips, and roll
  7. Place rolls on greased baking sheet, cook 13-15min
  8. Enjoy! Best fresh.

Conversion NotesEdit

  1. Weight conversions from USDA National Nutrient Database. Ingredient order preserved. Whole milk with a milkfat content of 3.25% used for conversion to weight, U.S. customary measures used for conversions. The mL volumes given are based on a 240 mL cup, the FDA size, while the USDA database appears to use the 237 mL cup.
  2. This percentage (74.69%) is a little high, it might be helpful for handling purposes to reduce slightly.