Description
Delight in these indulgent Chocolate Hazelnut Rolls, featuring soft, fluffy dough filled with creamy chocolate-hazelnut spread and a crunchy hazelnut topping. Perfect for breakfast, brunch, or a sweet treat anytime, these rolls combine the richness of chocolate and nuts with a tender, buttery texture, baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 tsp salt
- 1/2 cup warm milk (110°F or 45°C)
- 1/4 cup unsalted butter, softened
- 1 large egg
Filling and Topping
- 1/2 cup chocolate-hazelnut spread (like Nutella)
- 1/4 cup chopped hazelnuts (optional, for added crunch)
- 1 tbsp butter, melted (for brushing)
- Powdered sugar (for dusting, optional)
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5 minutes until the yeast becomes foamy, indicating it is active and ready to use.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, softened butter, and egg. Mix everything until a dough starts to form, ensuring all ingredients are combined.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead it for 5–7 minutes until it becomes smooth and elastic. If the dough feels sticky, add small amounts of flour gradually to prevent sticking.
- First Rise: Place the kneaded dough in a lightly greased bowl. Cover it with a clean towel and allow it to rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Roll Out the Dough: After the dough has risen, punch it down to release trapped air. Roll it out on a floured surface into a 12 by 8-inch (30×20 cm) rectangle.
- Spread the Filling: Evenly spread the chocolate-hazelnut spread over the rolled dough, leaving a small border around the edges to prevent leakage during rolling.
- Add Hazelnuts: Sprinkle the chopped hazelnuts evenly over the chocolate-hazelnut spread if using, adding texture and extra flavor.
- Roll and Slice: Starting from one edge, roll the dough tightly into a log, sealing the seam to keep the filling inside. Slice the roll into 8 to 10 equal pieces.
- Second Rise: Arrange the sliced rolls in a greased 9-inch round baking pan or similar baking dish. Cover them and let them rise again for about 30 minutes, until puffed up.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Bake the rolls in the oven for 20–25 minutes, until golden brown and fully cooked through.
- Brush with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter for added shine and richness. Let them cool slightly.
- Serve: Optionally dust the rolls with powdered sugar before serving warm. Enjoy your freshly baked chocolate hazelnut rolls as a decadent treat!
Notes
- Ensure the milk is warm but not hot when activating the yeast to avoid killing the yeast.
- Use softened butter, not melted, for better dough texture.
- The hazelnuts are optional but add a delightful crunch.
- For an extra gooey center, warm the chocolate-hazelnut spread slightly before spreading.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat rolls gently in the oven or microwave before serving to refresh their softness.
