Chocolate Stuffed Rolls

This was an interesting experiment.  The rolls needed another component....like apples or dates.....the chocolate just didn't do it for me on it's own. I do feel kind of dirty saying that though.

I have stuffed chocolate into the center of a drop biscuit and been in heaven....all that buttery biscuit dough was a wonderful pairing with the melted chocolate center.


Chocolate Stuffed Rolls

3 cups unbleached all purpose flour
1 package active dry yeast
1 cup warm skim milk
1/4 cup raw honey
1/4 cup oil
1/4 tsp salt
2 eggs, lightly beaten
2 tbls vital wheat gluten (optional)
18 to 20 squares of dark chocolate
2 tbls coarse salt
2 tbls turbinado sugar
1/4 cup butter, melted

Dissolve yeast in 1/4 cup warm water.  Stir in milk, honey, oil, and salt.  Mix in one cup of flour and vital wheat gluten.  Mix in eggs and enough flour to make a soft dough.  Turn dough out onto floured board and knead for 5 to 8 minutes, adding flour as necessary.  Place in covered bowl and let rise for one hour.

Turn dough back out on floured board and divide into 18 to 20 pieces.  Shape a piece of dough into a round and flatten slightly.  Tuck chocolate into center of dough.  Pinch the edges of dough closed around the chocolate.  Place pinch side down on a greased cookie sheet.  Repeat with remaining dough.  Cover rolls and let rise for 30 minutes in a warm place.

Mix together coarse salt and turbinado sugar.  Brush tops of rolls with melted butter and sprinkle salt mixture over top of rolls.

Bake at 375 for 18 to 20 minutes, or until golden brown.  Cool on racks.