Ingredients
-
2
-
1/4
-
1/4
-
1/3
-
3
-
2
-
1/4
-
1 1/2
-
1
-
1
-
2
-
2
-
2
-
1/2
-
1 1/4
Directions
Peanut Butter and Chocolate Rolls, Few ingredients, Lots of detail Not for the beginner cook, but more for the baker who loves a challenge! These are best eaten the day they are baked , Photo Tag 2008 ~ Oh boy, these were definitely a challenge! I had a time with the dough It was very sticky and moist, so I had to add nearly another 1/2 cup of flour in order to be able to knead it I’m unable to find PB chips here so added a bit of actual peanut butter to the dough I also spread some peanut butter on the finished rolls and they tasted pretty good with it It may be that I didn’t have the full 4 oz of chips in them, but I feel they could have used a bit more sugar in them Thanks for giving me a challenge, Bird AND Buddha! 😉
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Steps
|
1
Done
|
Place the Yeast and Warm Water in a Large Bowl With the 1/4 Tsp Sugar. Stir With a Fork to Dissolve the Yeast and Allow It to Stand For About 3 Minutes. |
|
2
Done
|
Whisk the Unbleached Flour, Cocoa Powder, the Remaining 1/3 Cup Sugar and the Salt Together in a Medium Bowl. Set Them Aside. |
|
3
Done
|
Using Your Hand, Stir the Coffee, the Egg Yolk, and the Butter Into the Dissolved Yeast. Gradually Add the Flour Mixture, Stirring Until a Shaggy Mass Forms and All of the Flour Is Moistened. |
|
4
Done
|
Move the Dough to a Lightly Floured Surface and Knead For About 7 to 8 Minutes, Until It Is Silky Smooth and Elastic. This Dough Should Be Nice and Moist, So Add Flour Sparingly as You Work. |
|
5
Done
|
Shape the Dough Into a Loose Ball Cover It With Plastic Wrap and Let It Rest For About 10 Minutes to Relax the Gluten Strands. |
|
6
Done
|
Flatten the Dough and Stretch It Gently With Your Fingers to Form a Rectangle About an Inch Thick. Spread the Chips Evenly Over the Rectangle. |
|
7
Done
|
Fold the Dough Into an Envelope and Knead Gently For 2 to 3 Minutes, Until the Chips Are Well Distributed. the Dough Should Be Soft, Smooth, and Springy. If the Dough Resists, Let It Rest For 5 Minutes and Then Continue Kneading It. Some of the Chips May Pop Out of the Dough, but They Can Easily Be Incorporated Again After the First Rise When the Dough Has Softened. |
|
8
Done
|
Shape the Dough Into a Loose Ball and Place It in a Lightly Oiled Bowl. |
|
9
Done
|
Turn to Coat the Top of the Dough With Oil, and Cover the Bowl Tightly With Plastic Wrap. Let Rise at Room Temperature (75 to 77 Degrees F) Until the Dough Has Doubled in Volume, About 2 Hours. |
|
10
Done
|
Line Two 12 by 17-Inch Baking Sheets With Parchment Paper. |
|
11
Done
|
Gently Pour the Dough Onto the Floured Work Surface Pressing Any Loose Chips Into Dough. Flour Your Hands Lightly Divide the Dough Into 12 Equal Pieces (each Weighing About 2 1/2 Ounces). |
|
12
Done
|
Shape the Pieces Into Rolls and Place 6 on Each Prepared Baking Sheet Leaving Several Inches Between the Rolls So They Won't Grow Together as They Rise. Cover Them Loosely With Oiled Plastic Wrap and Let Them Rise at Room Temperature Until Doubled in Volume, About 45 Minutes to 1 Hour. |
|
13
Done
|
While the Bread Is Poofing Make a Cornstarch Wash: Put Cold Water in a Small Saucepan and Whisk in the Cornstarch. Bring to a Boil, Stirring Frequently Until It Thickens. |
|
14
Done
|
Remove from the Heat and Cover to Keep a Skin from Forming. Set Aside to Cool. |
|
15
Done
|
About 15 Minutes Before You're Ready to Bake, Place One Oven Rack in the Top Third of the Oven, and Another in the Bottom Third, and Preheat the Oven to 400 Degrees F. |
