CHOCOLATE ROLLS

These chocolate chip 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!

Course Breakfast

Cuisine American

Keyword bread, breakfast, brunch, chocolate, dessert

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 197kcal

Author Luci Petlack

Ingredients

2 Cups warm water
⅔ Cup sugar
1½ Tablespoons active dry yeast
1½ teaspoons salt
¼ Cup vegetable oil
6 Cups flour
nonstick spray
1 Cup chocolate chunks

Instructions

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.
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°F. Bake knots 18-24 minutes until lightly golden in color.

Notes

Dough can be made by hand if you don't have the stand mixer and paddle option.

recipe adapted from All Recipes and Chasing James Beard

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