Cookbook:Chocolate Chip Rolls
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| Chocolate Chip Rolls | |
|---|---|
 | |
| Category | Bread recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
This is a recipe grown out of an experiment on a traditional biscuit recipe; they're not extremely sweet, but fall closer to dessert than just rolls or biscuits.
Ingredients[edit | edit source]
| Ingredient | Count | Volume | Weight | Baker's % |
|---|---|---|---|---|
| Whole-wheat flour | 2 cups | 240 g | 49% | |
| White unbleached flour | 2 cups | 250 g | 51% | |
| Salt | 1 tsp | 6 g | 1.2% | |
| Baking powder | 3 tsp | 13.8 g | 2.8% | |
| Milk or soy milk[note 2] | 1 ½ cup (360 ml) | 366 g | 75% | |
| Vegetable oil | ½ cup (120 ml) | 109 g | 22% | |
| Chocolate chips (or small chocolate pieces) | ||||
| Total | 985 g | 201% |
Procedure[edit | edit source]
- Preheat oven to 425°F (210°C)
- Mix dry ingredients together.
- Mix liquid ingredients into dry.
- Turn dough out onto floured baking cloth and knead slightly.
- Roll dough into log, then cut into 8–12 pieces
- Press pieces flat, sprinkle with chocolate chips, and roll up to enclose the chocolate.
- Place rolls on greased baking sheet, and bake 13–15 minutes.
- Serve fresh.
Notes, tips, and variations[edit | edit source]
- The recipe should work fine with all white flour as well (probably a little less milk).
Conversion notes[edit | edit source]
- ↑ Weight conversions from USDA National Nutrient Database. Ingredient order preserved. Whole milk with a milkfat content of 3.25% used for conversion to weight, U.S. customary measures used for conversions. The mL volumes given are based on a 240 mL cup, the FDA size, while the USDA database appears to use the 237 mL cup.
- ↑ This percentage (74.69%) is a little high, it might be helpful for handling purposes to reduce slightly.