Sweet rolls with chocolate chips
February 20, 2013 • Category: Dessert
What is your ideal breakfast? My friend Asma who grew up in Anatolia (Turkey) tells me that her father would always eat lentil soup for breakfast (with a raw onion and a chili pepper). He felt that this food would invigorate him for his day in the field.
How about a sweet roll and good coffee? I’d go for that every day if I could! These rolls are made with a brioche dough which can be prepared ahead and frozen. I used some rose jam and chocolate chips but feel free to vary the filling according to your desire and pantry.
INGREDIENTS: 12 servings
- 4 cups of flour
- 1 Tbsp of dry instant yeast
- 1 tsp of baking powder
- 1 Tbsp of sugar+1/2 cup of granulated sugar
- 1/2 cup warm water
- 1 tsp salt
- 3 large eggs+1 egg yolk
- 3/4 cup unsalted butter, room temperature
- 1 tsp cardamom
- 1 tsp rose water
- 3/4 cup warm milk
- Stuffing: 1 cup chocolate chips, 1/2 cup white chocolate chips, 1/2 cup rose petal jam (can substitute other jam)
- 2 Tbsp oil to grease bowl
METHOD:
- Place 1/2 cup of warm water in a small bowl; add one tablespoon of sugar and stir to dissolve; add the yeast and stir to dissolve; place the bowl in a cupboard or the microwave and leave it there for 10 minutes until it bubbles up; meanwhile, prepare the dough.
- Place the flour, salt, cardamom, baking powder and sugar in a mixer bowl. Mix well to combine. Add the eggs, milk, rose water and yeast mixture and mix well. Add the butter bits by bits and mix well to combine. Mix well until the dough is firm and shiny and not too sticky. Transfer the dough to a greased bowl and turn it around to coat it with grease. Cover the bowl and place the dough in a cupboard or oven and let it rise for a couple of hours; punch it down when risen, and place it in the refrigerator for 8 hours or overnight.
- Remove the dough from the fridge and cut into thirds; shape each into a long sausage, one at a time. Pat the sausage to flatten it and place a few chocolate chips on it as well as rose jam. Cut the sausage into 4 pieces; roll each piece and coil it into a bun.
- Let the buns rise on a greased cookie sheet for about 45 minutes; brush a little egg yolk diluted with one tablespoon of water on the buns and sprinkle some chips. Bake in a preheated 375F oven for 20 minutes or until golden. Cool a bit and serve.
NOTE: If you find the dough too wet, add some flour to it, one tablespoon at a time. Conversely if it is too dry add more milk or water.
Comments
17 Comments • Comments Feed
Rosa says:
Lovely rolls! They look delicious.
Cheers,
Rosa
On February 20, 2013 at 2:19 pm
zerrin says:
Right, it might sound weird, but we sometimes have soup for breakfast here in Turkey. This is one type of breakfast in our cuisine, the other one, which is more popular contain various foods from pastries to cakes, cheese, olives, sliced tomatoes and cucumbers, jams, sausages, eggs, and many other foods.
These rolls would be perfect at breakfast! Would love to enjoy it with a little more jam and goat cheese.
BTW love the copper pot, pan and plate! Perfect presentation!
On February 20, 2013 at 2:55 pm
Oui, Chef says:
Rose jam AND chocolate chips….oh my!
On February 20, 2013 at 4:41 pm
Yasmeen @ Wandering says:
Lentil soup for breakfast sounds nice (minus the raw onion!) but I’d go for your brioche any day of the week. These look just lovely with my morning tea.
On February 20, 2013 at 5:35 pm
Belinda @zomppa says:
Goodness, I’ll go for this every morning, noon, and night!
On February 21, 2013 at 5:06 am
Jamie says:
I love yeast baking and I love sweet rolls like these, especially with chocolate chips. But now I want to add jam, too! Beautiful and pinned to my Yeast Love board!
On February 21, 2013 at 12:17 pm
kouky says:
ça serait avec plaisir que j’ en dégusterai!! avec ce doux parfum de rose je ne peux qu’adorer!! merci Joumana!!
On February 21, 2013 at 3:10 pm
domi says:
Superbes ils sont très réussis…j’en prends deux pour le p’tit déj’
On February 24, 2013 at 10:59 pm
Gourmantine says:
I can’t even imagine having a raw onion for breakfast, seems such a harsh way to start the day. I’m a sweet breakfast girl all the way, with utmost preference for indulging creations such as these (love the idea of rose petal jam).
On February 25, 2013 at 2:32 pm
Nami | JOC says:
Oh yes please! I’d eat a sweet roll and a cup of good coffee everyday! I wish! Usually we just try to eat breakfast as quickly as possible to leave the house by 7:45 (to drop off kids). Always chaotic. However, I can have this after I drop off kids all by myself… 😀 Looks really delicious!
On February 25, 2013 at 11:35 pm
sweffling says:
These look gorgeous and as always the photography and setting are so good. Have you cooked much with chestnut flour? Being gluten intolerant I am beginning to investigate it because it tastes so lovely:)
On February 26, 2013 at 2:53 am
Joumana says:
@Sweffling: Actually I have not, because it is not readily available in Beirut; I did find a store in Dallas that carried it and I was planning on making some Italian cakes or breads with it; I am sure it is tasty and easy to use. I discovered chestnut soup this year and it was incredible!
On February 26, 2013 at 1:24 pm
sweffling says:
I once had the most sublime chestnut soup in Paris, at the Gare du Lyons: since then I have tried some recipes but was not impressed:( If you have a good one, would you feel like posting it some time? :))
On February 26, 2013 at 5:05 pm
Joumana says:
@sweffling: here is one. https://www.tasteofbeirut.com/2012/12/chestnut-soup/
On February 27, 2013 at 6:14 am
sweffling says:
Thank you very much. I will immediately give it a try. Clearly I missed it when taking my ‘sabbatical’ from blogging.
On February 27, 2013 at 1:39 pm
weavethousandflavors says:
Hi Joumana,
You know you’re killing me right?!!! I want these so bad and have no business eating these with the way my jeans are fitting rigt about now – on the make soon list though. You’re simply genius darling!
chow! Devaki @ weavethousandflavors
On February 27, 2013 at 1:44 pm
Susan says:
I’ve been away on vacation and am trying to catch up with my blog friends 🙂 What a delicious welcome back to your blog these are! These would be a lovely weekend breakfast treat. Copying and pasting 🙂
On March 1, 2013 at 2:51 pm