I love chocolate and hazelnut spread, so the idea for some mini rolls, made in a mini muffin tin, with a yeasted dough rolled out and with a layer of that spread on it and then rolled up to make a lovely two bite snack seemed like a good idea.
The recipe is actually quite simple and delivers a very tasty snack that can be eaten at any time.
For mine I decided I would make the dough, but I have seen many videos of people using shop bought croissant/crescent dough or pie crust dough. That certainly works quite well so it is an easy way to do it.
For mine I wanted an enriched dough, so I went ahead and made that. Although it takes a while to make, as it has to prove for quite a while, it is a very relaxing way of doing it. My dough took 2 hours, actually less than that, to double in size so it isn’t very arduous.
It fact for me the most difficult thing was that I only have a 12 hole mini muffin tin and the recipe will make 48 mini rolls. So I had to roll out and bake 4 times. Although the dough can be saved in the fridge for later use if you don’t need 48 all at once.
The resultant mini rolls were delicious, so very easy to eat more than one. The taste made if well worth the effort of making them.
for the rolls:
- 315g(2 1/2 cups) plain flour + extra if needed during kneading.
- 7g(2 1/4 oz/1 packet) active dried yeast
- 2 medium egg yolks(large in USA)
- 60ml(1/4 cup) lukewarm water(43C/110F is ideal)
- 1/2 tsp salt
- 80ml(1/3 cup milk
- 1 tsp white vinegar
- 50g(1/4 cup)caster sugar
- 168g(12tbsp) softened unsalted butter
- 60ml(4 tbsp) chocolate hazelnut spread
- 10g(a scannt 1/2 oz) of chopped hazelnuts(optional)
- Place the yeast and a teaspoon of sugar into a bowl with the lukewarm water, stir and allow to sit and activate for 10 minutes.
- Put the white vinegar into the milk.
- Place 154gram/11 tbsp softened butter into the bowl of a stand mixer and add the remaining sugar. Beat until it is pale and fluff, with the whisk or paddle attachment.
- Add the egg yolks, one at a time and mix to combine.
- Add the salt and the milk mixture and mix until all is combined.
- Add the activated yeast mixture and mix to combine.
- Change the attachment the dough hook and add the flour, a small amount at first and mix to combine, the the remainder.
- Knead on medium speed for about 5 minutes, until the dough comes cleanly away from the sides of the bowl.
- If that doesn’t seem to happen add a little more flour, until it does(I added a couple of table spoons full).
- Place the dough on a lightly floured surface and knead briefly, forming the dough into a ball.
- Place in a greased bowl, coating the ball in the grease, and cover.
- Allow to prove until doubled in size(mine took slightly less than two hours, but it could take longer depending on room temperature).
- When the dough has doubled in size it is ready to roll out.
- Depending on how many mini muffin holes you have you can divide the mixture and roll and bake, refrigerating the remaining dough. If you have 48 holes you can do this all at once.
- Roll the dough out to a width of 12 inches(30cm) and a depth of 4, 8 or 16 inches(10, 20, 40cm) depending on whether you are making a batch of 12, 24, 48.
- If making more than 12 cut the dough to leave you with 4inch strips which are 12 inches long.
- Spread 1 tablespoon of chocolate hazelnut spread over the dough, leaving a small area at the edge without the spread on.
- Sprinkle some chopped hazelnuts over the top(if using)
- Starting at one of the long edges roll the dough up carefully, but not too tightly, into a 12 inch long sausage shape.
- Cut into 12 one each wide pieces and place them cut side up and down so the swirl can be seen, into the mini muffin tin. Repeat for the remaining strips.
- Cover the mini rolls with a clean towel or some plastic wrap(loose) and leave to rise a little as you heat the oven to 180C/160C fan/350f.
- Place the mini rolls into the oven and bake for 15 to 20 minutes, until the rolls have attained a light brown colour. Remove from the oven and transfer to a wire rack to cool.