Chocolate-Filled Sweet Rolls
Author: 
 
Makes 24 rolls Use small 3½-inch mini pans or one large 11x15-inch pan
Ingredients
  • DOUGH:
  • ¾ cup milk (I use whole milk)
  • ¼ cup shortening
  • ¼ cup butter
  • ¾ cup buttermilk
  • ⅓ cup very warm water
  • 2 packages active dry yeast
  • ⅓ cup plus ½ teaspoon sugar, divided
  • 2 eggs
  • 1½ teaspoons salt
  • 5 - 5½ cups all-purpose flour
  • FILLING:
  • 7 ounces dark chocolate
  • ½ cup (1 stick) butter
  • ½ cup sugar
  • GLAZE:
  • 2 cups powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla
Instructions
  1. DOUGH: In a small pan over medium-low heat, combine milk, shortening, and butter. Stir occasionally until shortening and butter are melted. Remove from heat and stir in buttermilk.
  2. In a small cup, combine warm water, yeast, and ½ teaspoon of the sugar. Let it sit until bubbly (about 5 minutes).
  3. In a large bowl (a sturdy stand mixer is best) combine the milk mixture, yeast mixture, eggs, and ⅓ cup sugar. Switch to a dough hook, if you have one.
  4. Slowly add 5 cups of flour and the salt. Mix well. The dough should come cleanly away from the side of the bowl. If it doesn't - or is sticky to the touch - add the remaining ½ cup flour. Continue to use the mixer to knead the dough for 5 minutes. If kneading by hand, place dough on floured surface and knead for 7 minutes.
  5. Place dough in greased bowl, cover, and allow it to rise until doubled . . . about an hour.
  6. Prepare pans: If using small mini-pans, spray with an oil/flour baking spray. If using a 11x15-inch baking pan, spray lightly and line the bottom with parchment.
  7. FILLING: In a small saucepan over lowest heat (or in a microwave, in 15-second increments) melt the chocolate and butter together, stirring well.
  8. Working with half of the dough at a time, roll out to 9x15 inches on a lightly floured surface, with the long side facing you.
  9. Spread half of the chocolate mixture over the dough. Sprinkle evenly with ¼ cup sugar.
  10. Beginning with the long edge facing you, roll the dough up. Use a sharp knife to cut 12 equal pieces. (They will each be a little more than 1 inch.)
  11. Place in prepared pan(s) and repeat with remaining dough. Cover and let rise until doubled, 45 minutes to 1 hour.
  12. Heat oven to 400 F. Bake rolls for approximately 20 minutes, or until rich golden brown. While still warm, glaze with the following:
  13. GLAZE: Combine powdered sugar, milk, and vanilla. Adjust if necessary, using powdered sugar or milk, to create a fairly thin glaze. Brush over warm rolls and sprinkle with decorations if desired.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=6411