Cookbook:Chocolate Chip Rolls
Jump to navigation Jump to search
|Chocolate Chip Rolls|
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]
|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)|
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.