There really isn’t anything as good as coming home to the wonderful smell of homemade rolls! On second thought, eating those rolls is THE BEST.
My sister and I still talk about the memories we have of coming home from school, smelling the rolls that our mom had just baked for our afternoon snack, which we enjoyed all together while talking about our day. That is “hygge” for you.
Today, at my house, was a day that called for homemade chocolate rolls. And they were just coming out of the oven as my son and husband returned from their hike.
I want to share the recipe in case you feel inspired to bake them yourself. They are made with both cinnamon and cardamom which make them extra tasty. Check out the recipe below.
- 6 3/4 oz milk
- 2 eggs
- 1 Tbsp sugar
- 125 gr whole wheat flour
- 300 gr unbleached all-purpose flour
- 10 gr dry instant yeast
- 3/4 tsp flake salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 100 gr butter
- 125 gr dark chocolate, coarsely chopped
- 1 egg for brushing the rolls
Warm the milk until it’s lukewarm. Add the eggs and sugar. Whisk to combine.
Mix the flours, salt, cinnamon and cardamom in a mixing bowl. Add the butter and work it into the flour until the butter is pea sized.
Slowly add the milk mixture to the flour mixture using a stand mixer or a wooden spoon. Knead the dough until well combined, either in the mixer or on flour-dusted countertop. Then fold in the chopped chocolate.
Let the dough rise, covered in a bowl on the countertop for about 1 hour.
Shape 12 rolls and place them on a baking sheet lined with parchment paper.
Cover them with cling wrap and let them rise for another hour.
Towards the end of the rise time, turn the oven to 350 degrees F.
Brush the rolls with the whisked egg and bake them for about 15 minutes.