Chocolate Rolls

5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Dinner
Cuisine European
Servings 1 people


Chocolate rolls

  • 10 g Fresh yeast
  • 50 ml Milk lukewarm
  • 200 g Skyr
  • 100 g Finest sugar
  • 450 g Wheat flour 405
  • 2 tbsp Rapeseed oil
  • 2 Eggs
  • 1 pinch Salt
  • 100 g White chocolate - chunks
  • 100 g Whole milk chocolate - chunks


  • Take a mixing bowl / food processor and add the crumbled fresh yeast. Pour lukewarm milk over them, add the skyr and sugar. Mix / mix everything together. Add wheat flour, rapeseed oil, eggs and salt. Then knead everything together or leave.
  • Now add half (50 gr.) Of the white and (50 gr.) Of the whole milk chocolate - and knead into it. Then lightly flour the work surface and place the dough on top. Now shape the dough and add half of the remaining chocolate types again.
  • Now shape again and put the dough in a bowl, cover and place in a warm place, leave there for 2 hours. After RISING, place the dough again on a floured work surface. 12 pieces cut off these shapes, round grinding.
  • Preheat the oven to 180 degrees top / bottom heat. Put these on a baking stone (grease lightly beforehand) or a baking sheet which has been laid out with paper beforehand. Place the shaped rolls on top. Cover (I put a fermentation foil on top) and a baking sheet over it. Let GO one more time for about 30 minutes.
  • When the oven is preheated, put in and bake for about 25 to 30 minutes. Make sure that every oven bakes differently. Take out later after baking and let cool on a wire rack.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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