Cookbook:Chocolate Chip Rolls

Chocolate Chip Rolls
CategoryBread recipes

Cookbook | Ingredients | Recipes

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

Ingredients edit

Ingredient Count Volume

[note 1]

Weight Baker's %
Whole-wheat flour 2 cups 240 g 49%
White unbleached flour 2 cups 250 g 51%
Salt 1 tsp 6 g 1.2%
Baking powder 3 tsp 13.8 g 2.8%
Milk or soy milk[note 2] 1 ½ cup (360 ml) 366 g 75%
Vegetable oil ½ cup (120 ml) 109 g 22%
Chocolate chips (or small chocolate pieces)
Total 985 g 201%

Procedure edit

A roll in progress.
  1. Preheat oven to 425°F (210°C)
  2. Mix dry ingredients together.
  3. Mix liquid ingredients into dry.
  4. Turn dough out onto floured baking cloth and knead slightly.
  5. Roll dough into log, then cut into 8–12 pieces
  6. Press pieces flat, sprinkle with chocolate chips, and roll up to enclose the chocolate.
  7. Place rolls on greased baking sheet, and bake 13–15 minutes.
  8. Serve fresh.

Notes, tips, and variations edit

  • The recipe should work fine with all white flour as well (probably a little less milk).

Conversion notes edit

  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.