There’s nothing quite like warm, fluffy bread fresh out of the oven.. except when it’s filled with melty, rich chocolate. These chocolate bread rolls are light, pillowy, and pull-apart perfect, making them the ultimate treat when those sugar cravings hit. Honestly? They taste like something you’d find at a bakery, but they’re totally doable at home.
Understanding the Components
The dough: Soft and slightly sweet, this base gets its fluffiness from olive oil and a good knead session (yep, your arms will get a workout, but it’s worth it).
The chocolate spread: A simple mix of melted chocolate and coconut oil creates that glossy, rich filling that stays soft even after baking.
Prep Time
2-3 hrs
Cook Time
20 mins
Servings
8 rolls
INGREDIENTS
Dough
½ cup plant milk, warmed
1 tbsp active dry yeast
1 ¼ cups flour
2 tbsp sugar
¼ tsp salt
2 tbsp olive oil
Chocolate Spread
¼–⅓ cup semi-sweet chocolate chips, melted
1 tbsp melted coconut oil
INSTRUCTIONS
Add yeast to warmed milk and let sit for 10–15 minutes until foamy.
In a bowl, combine flour, sugar, and salt. Stir in olive oil, then add the yeast/milk mixture.
Knead by hand for 10 minutes (dough will be sticky—don’t add more flour!). Let rest for 5–7 minutes, then knead again for another 10 minutes.
Cover with a tea towel and let rise for 2–3 hours, until doubled in size. In the meantime, prepare the chocolate spread.
On a floured surface, roll out the dough into a rectangle. Spread the chocolate mixture evenly, then roll it up tightly. Cut into 8 rolls.
Place rolls in a greased or lined baking tin. Cover and let rise for another 30 minutes.
Bake at 350°F (175°C) for 15–20 minutes, until golden.
Enjoy warm, straight out of the oven!
NOTES/TIPS
Don’t add extra flour! Sticky dough = fluffy rolls.
