Breads Recipes

Chocolate bread rolls

By on 03.11.12

If you follow me on Instagram or Facebook you have seen these rolled up chocolate breads already.  I made these about a week ago. I wanted something chocolate-y, but not cookies or brownies. So bread  filled with chocolate seemed like the best and healthiest choice, plus I hadn’t tried that before.

Right now I’m busy studying for my exams so I’m not making anything this weekend. It doesn’t matter, as I procrastinated enough last week by making yummy stuff. So there is enough left to post!

I saw the “design” of this bread on cookpad, my new favorite website which I cannot read without google translate.  The breads look a bit like the Hong Kong style sausage buns I posted a while ago,  of which the dough is twisted around the sausage. The method I used here is actually easier to do than the twisting around.

Divide the dough into ten equal pieces. Cover the dough with plastic wrap as you can only do one a time.

Roll the dough flat on a floured surface an make it large enough for your filling. Place your filling on the edge and fold the edge over. On the other side of the filling, make cuts as shown above.

Now flip the dough over on top of the filling and tuck underneath. Place your bread on a baking tray and leave for second round of  fermentation.

This is how the buns look directly out of the oven.

And on a plate, waiting to be eaten.

Ohhh and the inside… Ahhhh yeah melted chocolate. So delicious I want one right now. Sadly, they are all gone. You could also fill this with chopped up chocolate and nuts, Nutella or maybe red bean paste. Experiment in the kitchen!

Original recipe found here.

Chocolate bread rolls
Bread dough:
  • 240g bread flour
  • 60g cake flour
  • 30g sugar
  • 5g salt
  • 1 egg
  • 10g milk
  • 150ml water
  • 6g dry yeast
  • 30g butter
  • Bar of chocolate, chopped into strips
  1. Add all ingredients, except the butter, into a bowl and mix until a dough forms.
  2. Add the butter to the bowl and knead the dough with your dough hook attachment or your hands until the dough is not so sticky anymore.
  3. Cover the bowl with plastic wrap and let the dough rise in a warm spot for one hour. I place my bowl on top of a pan filled with warm water.
  4. After the dough has prooved, deflate the dough on a floured surface.
  5. Cut the dough into 10 equal pieces.
  6. Roll each piece into an oval shape, big enough for your chocolate. Also see pictures for more guidance.
  7. Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray.
  8. Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes.
  9. Preheat your over to 175 °C or 350 °F.
  10. Bake these rolls ± 14 minutes or until golden brown.
Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.
  • Breadmaker Judy

    is the dry yeast referring to active dry or instant yeast?

    • Gail Ho

      I used instant yeast 🙂

Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.