Chocolate Brioche Rolls
Ingredients:
Dough
6 tbsp unsalted butter, melted and slightly cooled
(plus 1 tbsp extra for greasing the bowl)1 cup warm milk of choice
3 tbsp fresh yeast or 1 packet (2 ¼ tsp) instant dry yeast
1 egg
⅓ cup granulated sugar
4 ¼ cups all-purpose flour (plus extra for rolling)
1 tsp salt
2 tbsp milk, for brushing the rolls before baking
Filling
½ cup chocolate hazelnut spread, room temperature
Simple Syrup
¼ cup water
¼ cup granulated sugar
Cream Cheese Glaze
2 tbsp unsalted butter, room temperature
4 oz cream cheese, room temperature
1 ½ cups powdered sugar, sifted
Pinch of salt
Directions:
In a bowl, combine the warm milk and yeast. Whisk to combine and let sit for 5 minutes, until slightly foamy.
Add the cooled, melted butter, egg, and sugar. Whisk until fully incorporated.
Add the flour and salt. Mix with a spatula until a dough forms, then knead by hand for 5–7 minutes, until smooth and elastic. (This is where the gluten develops.)
Place the dough into a lightly greased bowl using the extra butter.
Cover with cling film or a towel and let rise until doubled in size. It is about 30 minutes in warm climates, or 1 ½ to 2 hours in colder temperatures.
Once risen, transfer the dough to a clean, floured surface. Roll into a square about ½ inch (1.2 cm) thick.
Spread the chocolate hazelnut filling evenly across the surface, leaving a small border around the edges.
Roll the dough tightly into a log, then slice into 6 even rolls. Use a lightly wet knife to prevent sticking.
Place the rolls into a greased 8-inch loaf pan. Cover and let rest at room temperature for 30 minutes.
(For overnight prep: cover tightly with cling film and refrigerate at this stage, then bake in the morning.)Preheat the oven to 350°F (180°C). Brush milk over the top of the rolls to prevent early browning.
Bake for 20–25 minutes, or until the tops are golden brown.
While the rolls bake, heat the water and sugar in a small pot, stirring until dissolved. Remove from heat and set aside.
When the rolls come out of the oven, immediately brush or pour the simple syrup over the top for added moisture.
Make the cream cheese glaze by whisking together the butter and cream cheese until smooth. Add the powdered sugar and salt, and whisk until glossy.
Let the rolls cool for at least 10 minutes before removing from the pan. Spread generously with glaze.
Additional Notes
The rolls will keep for 2–3 days in the fridge, stored in an airtight container.
If unglazed, they can be stored at room temperature instead.
They also freeze well. You can wrap individually and reheat before serving.
Fully baked rolls can be frozen and reheated later, and they taste just as delicious!
