These spectacular double dough rolls bring together the best of both worlds – rich, decadent chocolate rolls alongside classic plain yeast rolls. This unique recipe creates two distinct flavors from one base dough, making it perfect for families with different preferences or special occasions where variety is key. The soft, pillowy texture and beautiful contrast between the chocolate and plain varieties make these rolls an impressive addition to any meal or gathering.
Ingredients
Base Ingredients:
- 300 ml (1¼ cups) warm milk, divided into two 150ml portions
- 8 g (2¼ teaspoons) active dry yeast
- 2 teaspoons baking powder
- 5 tablespoons (75g) granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 700-750 g (5½-6 cups) wheat flour (all-purpose flour)
- 60 g (4 tablespoons) butter, softened
For Chocolate Dough:
- 2½ tablespoons (20g) unsweetened cocoa powder
For Egg Wash:
- 1 large egg yolk
- 1 tablespoon milk
Step-by-Step Instructions
Preparing the Base Mixture
Step 1: Begin by warming the milk to approximately 37°C (98°F). The milk should feel comfortably warm to the touch but not hot, as excessive heat will kill the yeast. Divide the warm milk into two equal portions of 150ml each in separate large mixing bowls.
Step 2: Add 4g (approximately half) of the dry yeast to each bowl of warm milk. Sprinkle the yeast over the surface and let it stand for 5-8 minutes until the mixture becomes foamy and bubbly, indicating that the yeast is active and ready to work.
Step 3: To each bowl, add 1 teaspoon of baking powder, 2½ tablespoons of sugar, ¼ teaspoon of salt, and 1 egg. Whisk each mixture thoroughly until all ingredients are well combined and the mixture appears smooth and uniform.
Creating the Two Doughs
Step 4: For the chocolate dough, add the 2½ tablespoons of cocoa powder to one of the bowls. Whisk vigorously until the cocoa is completely incorporated and no lumps remain. The mixture should have a rich, chocolate color throughout.
Step 5: To both bowls, add 30g (2 tablespoons) of softened butter to each. Mix well until the butter is fully incorporated into each mixture.
Step 6: Begin adding flour gradually to both bowls, starting with 350-375g (approximately 2¾-3 cups) to each bowl. Stir continuously as you add the flour, mixing until a shaggy dough begins to form in each bowl.
Kneading and First Rise
Step 7: Turn both doughs out onto separate, lightly floured surfaces. Knead each dough for 8-10 minutes until they become smooth, elastic, and slightly tacky to the touch. The chocolate dough may require slightly more flour due to the cocoa powder’s absorbent properties.
Step 8: Place each kneaded dough in separate, lightly oiled bowls. Cover both bowls with damp kitchen towels or plastic wrap and place them in a warm, draft-free location.
Step 9: Allow both doughs to rise for 60-90 minutes, or until they have doubled in size. The rising time may vary depending on the temperature and humidity of your kitchen environment.
Shaping and Second Rise
Step 10: Once the doughs have doubled in size, gently punch them down to release the accumulated gases. Turn both doughs out onto lightly floured surfaces.
Step 11: Divide each dough into 8-10 equal portions, giving you a total of 16-20 rolls. Shape each portion into smooth, round balls by rolling them under your cupped palm on the work surface.
Step 12: Arrange the shaped rolls on two parchment-lined baking sheets, alternating between chocolate and plain rolls for an attractive presentation. Leave approximately 2 inches of space between each roll to allow for expansion during the second rise.
Step 13: Cover the shaped rolls with clean kitchen towels and let them rise for an additional 30-45 minutes, until they appear puffy and have increased in size by approximately 50%.
Final Preparation and Baking
Step 14: During the last 15 minutes of the second rise, preheat your oven to 180°C (350°F). Position the oven racks in the upper and lower thirds of the oven.
Step 15: Prepare the egg wash by whisking together the egg yolk and 1 tablespoon of milk until smooth. Using a pastry brush, gently brush the tops of all rolls with the egg wash for a beautiful golden finish.
Step 16: Bake the rolls for 24-27 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. The rolls are done when they are golden brown on top and sound hollow when gently tapped on the bottom.
Step 17: Remove the rolls from the oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutritional Information
Prep Time: 45 minutes
Rising Time: 2-2.5 hours total
Baking Time: 24-27 minutes
Total Time: 3.5-4 hours
Servings: 16-20 rolls
Per Roll (approximate):
- Calories: 195
- Carbohydrates: 36g
- Protein: 6g
- Fat: 4g
- Fiber: 2g (3g for chocolate rolls)
- Sugar: 5g
- Sodium: 145mg
Variations and Substitutions
Whole Wheat Option: Replace up to half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor. You may need to add slightly more liquid to compensate for the wheat flour’s higher absorption rate.
Dairy-Free Alternative: Substitute the milk with unsweetened plant-based milk such as almond, oat, or soy milk. Replace the butter with vegan butter or coconut oil for a completely dairy-free version.
Enhanced Chocolate Flavor: Add 60g of mini chocolate chips to the chocolate dough during the final stages of kneading for extra chocolate bursts throughout the rolls.
Sweet Glaze Options: Create a simple vanilla glaze by mixing 150g powdered sugar with 3 tablespoons of milk and 1 teaspoon of vanilla extract. For chocolate rolls, add 1 tablespoon of cocoa powder to the glaze mixture.
Herb and Garlic Variation: Transform the plain dough into savory rolls by adding 2 teaspoons of dried herbs (such as rosemary or thyme) and 2 minced garlic cloves to the plain dough mixture.
Overnight Option: After shaping the rolls, cover and refrigerate overnight. Allow them to come to room temperature and complete their second rise before baking.
Frequently Asked Questions
Can I make just one type of dough instead of both? Absolutely! Simply use all 300ml of milk in one bowl and double the other ingredients accordingly. For all-chocolate rolls, use 5 tablespoons of cocoa powder total. This will yield approximately 16-20 rolls of one variety.
Why do I need both yeast and baking powder in this recipe? The combination of yeast and baking powder creates exceptionally light and fluffy rolls. The yeast provides the primary leavening and develops flavor during the rising process, while the baking powder gives an extra lift during baking, resulting in a superior texture.
How can I tell if my dough has risen enough? The dough should approximately double in size and feel light and airy when gently poked. You can perform the “poke test” by gently pressing your finger about half an inch into the dough. If the indentation remains and doesn’t spring back immediately, the dough is ready.
What’s the best way to store these rolls? Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual rolls in plastic wrap and freeze for up to 3 months. To refresh day-old rolls, warm them in a 150°C (300°F) oven for 5-7 minutes.
Can I prepare the dough in advance? Yes, you can prepare the dough through the first rise, then punch it down, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. Allow the dough to come to room temperature before shaping and proceeding with the second rise.
These double dough delight rolls offer the perfect solution for households with varying taste preferences. The beautiful contrast between the rich chocolate and classic plain rolls makes them ideal for special occasions, holiday gatherings, or anytime you want to create something truly special in your kitchen. The soft, tender crumb and golden exterior make these rolls irresistible straight from the oven, and they’re equally delicious the next day when gently warmed.