When we lived in Oakland, we were walking distance from Arizmendi Bakery. I’d occasionally wander in and grab a morsel to treat myself. Whenever we were heading on a road trip, usually with my parents, we’d pick out an assortment of pastries to taste test on the road. I love all of their scones, especially the oat and the cherry & corn varieties. My husband usually opted for something with cheese or chocolate (many times getting one of each). One time I picked out one of the “Chocolate Things” – basically chocolate rolls with bits of chocolate. I was expecting something very sweet and indulgent. What I got wasn’t quite that, but it was so much more delicious than I could have imagined…
Chocolate Roll Recipe for Breakfast
The bread tasted like a roll (a delicious, moist roll, of course) and then there was the occasional chunk of chocolate. At first bite, I was a bit disappointed because it wasn’t as sinful as I imagined, but the balance of simple/plain bread with the chocolate chunks made it absolutely addictive and I devoured the whole “thing.”
In fact, I found myself reaching into the box again and again for another bite until it was gone and I still wanted more! When we went back the next time, I grabbed for it first (even before my husband grabbed his cheesy and chocolate morsels). I’m not usually a big chocolate person, so this ‘chocolate thing’ was rather perfect.
Arizmendi isn’t walking distance anymore, but so these chocolate rolls are definitely relieving some of that bakery craving.
I used chocolate chunks in this recipe, but you could easily use chocolate chips. I’d recommend using at least semi-sweet or bittersweet chips, but you’re free to use whatever suits your fancy of course!
These chocolate bread knots aren't as sweet and indulgent as you would think. The bread itself is just plain good bread. You get the occasional chocolate chunk for just a hint of sweetness - perfect for a morning morsel!
- 2 Cups warm water
- 2/3 Cup sugar
- 1 1/2 Tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 Cup vegetable oil
- 6 Cups flour
- nonstick spray
- 1 Cup chocolate chunks
- In the bowl of stand mixer, whisk sugar into warm water. Stir in yeast. Let sit 5-7 minutes until foamy. Add salt and oil into yeast mixture. Add flour one cup at a time, mixing in with paddle attachment until smooth. Add chocolate chunks. Note: Dough can be made by hand.
- Once flour has been mixed in. Knead dough on lightly floured surface until smooth. Spray large bowl with nonstick spray. Add dough. Cover loosely with plastic wrap or damp towel. Let rise one hour - should be double in size.
- Punch dough to release air. Line baking sheets with parchment paper. Pull small handful of dough from bowl and roll or squeeze into roughly 8-inch rope (about 1-inch in diameter). Loosely tie rope into single knot. Place on baking sheet. Repeat with remaining dough. Let knots sit 30 minutes.
- Preheat oven to 350 degrees. Bake knots 18-24 minutes until lightly golden in color.