Chocolate Sweet Rolls

These Chocolate Sweet Rolls are everything you need in a perfect pastry! Sweet, chocolate-y, and oh so delicious.

Course: Breakfast

Cuisine: American

Prep Time: 30

Cook Time: 25

Proofing Time: 2

Total Time: 2 55

Servings: rolls

Calories: 654kcal

In a microwave safe bowl, combine chocolate pieces pieces and cream.
Microwave 30 seconds. Stir with a clean, dry silicone spatula.
Repeat microwaving and stirring 2 or 3 more times, until chocolate pieces have melted.
Continue stirring gently until chocolate is completely melted and combined with cream into a smooth sauce.
Cover with plastic wrap and place in refrigerator to set, about 2-3 hours.

In the bowl of an electric mixer, combine sugar, salt, yeast, and 2 cups of the flour.
In a small saucepan over medium low heat, combine butter and milk.
Heat over low heat until butter melts.
Cool to 115℉/46℃.
With the mixer running on low speed, slowly pour butter mixture over flour mixture.
Increase speed to medium, and beat 2 minutes.
Add egg and remaining 1¾ cups flour.
Mix in.
Knead until you have a smooth, pliable dough, about 8-10 minutes.
Place dough in a container that has been sprayed with cooking spray. Cover.
Let rise at room temperature until doubled in bulk, 1-2 hours.
Turn out onto a floured surface, and roll into a rectangle that is ¼-inch thick.
Spread dough with ganache.
Beginning on long side, cut into 1¼-inch wide strips.
Roll each strip and place in a pan that has been sprayed with cooking spray.
Cover and let proof until doubled in bulk, 1-2 hours.
While dough is rising, heat oven to 350℉/177℃.
Bake proofed rolls for 25-30 minutes, until light golden brown.

Tips To Make The Best Sweet Rolls

Make sure the butter/milk mixture is 115℉/46℃.
Use SAF Gold Yeast.
Rising times may vary depending on the temperature outside or the altitude you live at. The warmer it is, the faster it will rise.
When making the filling, be sure not to get any water in the bowl! This will cause the ganache to break.