Chocolate and Chilli Bread Rolls

(0)
0 0 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Add some excitement to your summer with these Chocolate and Chilli rolls topped with smoked salt.

8 pieces

Medium 50 Minutes

Ingredients

Ingredients

For the recipe  Chocolate and Chilli Bread Rolls

For the Bread Rolls:

350 g Strong White Bread Flour , (12oz) + extra for dusting
7 g Fast-action dried yeast
3 g Salt , (1/2 tsp)
1 Dr. Oetker Fine Dark Cocoa Powder , sachet (25g or 1oz)
15 g Dark Brown Sugar , (1/2oz)
10 ml Smoked Paprika , (2 tsp)
1 Medium Egg (beaten)
5 ml Sunflower Oil
1 g Dried chilli flakes , (1 tsp)
7 g Smoked salts , (2 tsp)

preparation

Preparation

For the Bread Rolls

Step 1: Line a large baking tray with baking parchment.

Step 2: In a mixing bowl, mix the flour, dried yeast and salt together thoroughly. Weigh out 150g (5oz) of the mixture and place into another bowl; mix in the Cocoa Powder and sugar. Make a well in the centre and gradually pour and mix in approx. 125ml (4 ½ fl.oz) warm water, stirring to form a slightly sticky dough in the centre of the bowl.

Step 3: Turn the dough on to the work surface and knead until smooth and elastic, and the dough no longer sticks to the work surface and is silky smooth; this will take about 10 minutes. Only use flour to dust the work surface or your hands if the mixture is very sticky - the longer you work the dough the less sticky it will become.

Step 4: Put the dough in a lightly oiled bowl (sunflower oil), big enough to allow room for the dough to double in size. Cover with a clean tea towel and leave to rise at room temperature (but not too warm), out of draughts, for about 2 ½ hours or until doubled in size.

Step 5: Meanwhile, add the smoked paprika and a pinch of the chilli flakes, or more to taste, to the remaining flour mix. Make a well in the centre and gradually pour and mix in approx. 125ml (4 ½ fl.oz) warm water, stirring to form a slightly sticky dough in the centre of the bowl. Repeat the kneading as above and then leave to rise as above.

Step 6: Once the doughs have doubled in size turn them on to a lightly floured work surface and form each into a ball. Leave it rest for 5 minutes on the work surface.

Step 7: Roll each of the doughs to form 2 x approx. 25cm (10inch) squares – this takes a bit of effort as the dough is quite challenging to roll, but if you only use a little flour to help you, you can pull and stretch it gently to get the right shape.

Step 8: Lay the 2 doughs on top of each other. Fold the bottom third of the dough up and then the top of the dough down over the folded dough to make a narrow envelope shape.

Step 9: Turn the dough a quarter turn and then roll into a 40cm (16inch) long rectangle. Fold the bottom third of the dough up and then the top of the dough down over the folded dough to make a chunky square shape.

Step 10: Cut into 8 equal portions, and then gently stretch and shape each portion of dough into a round ball. Flatten slightly and place spaced apart on the prepared baking tray. Cover with oiled cling film and leave in a warm place for about 45 minutes or until doubled in size.

Step 11: Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6). Brush with beaten egg and sprinkle with remaining chilli flakes and some salt flakes. Bake for about 20 minutes until risen and firm, and the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool completely. Your bread rolls are now ready to serve and enjoy!

Nutritional Information for the recipe Chocolate and Chilli Bread Rolls

Per Serving Per 100 g / ml
Energy 795 kJ
190 kcal
1327 kJ
317 kcal
Fat 2.76 g 4.60 g
Carbohydrate 32.98 g 54.97 g
Protein 7.06 g 11.76 g

preparation

Preparation

For the Bread Rolls

Step 1: Line a large baking tray with baking parchment.

Step 2: In a mixing bowl, mix the flour, dried yeast and salt together thoroughly. Weigh out 150g (5oz) of the mixture and place into another bowl; mix in the Cocoa Powder and sugar. Make a well in the centre and gradually pour and mix in approx. 125ml (4 ½ fl.oz) warm water, stirring to form a slightly sticky dough in the centre of the bowl.

Step 3: Turn the dough on to the work surface and knead until smooth and elastic, and the dough no longer sticks to the work surface and is silky smooth; this will take about 10 minutes. Only use flour to dust the work surface or your hands if the mixture is very sticky - the longer you work the dough the less sticky it will become.

Step 4: Put the dough in a lightly oiled bowl (sunflower oil), big enough to allow room for the dough to double in size. Cover with a clean tea towel and leave to rise at room temperature (but not too warm), out of draughts, for about 2 ½ hours or until doubled in size.

Step 5: Meanwhile, add the smoked paprika and a pinch of the chilli flakes, or more to taste, to the remaining flour mix. Make a well in the centre and gradually pour and mix in approx. 125ml (4 ½ fl.oz) warm water, stirring to form a slightly sticky dough in the centre of the bowl. Repeat the kneading as above and then leave to rise as above.

Step 6: Once the doughs have doubled in size turn them on to a lightly floured work surface and form each into a ball. Leave it rest for 5 minutes on the work surface.

Step 7: Roll each of the doughs to form 2 x approx. 25cm (10inch) squares – this takes a bit of effort as the dough is quite challenging to roll, but if you only use a little flour to help you, you can pull and stretch it gently to get the right shape.

Step 8: Lay the 2 doughs on top of each other. Fold the bottom third of the dough up and then the top of the dough down over the folded dough to make a narrow envelope shape.

Step 9: Turn the dough a quarter turn and then roll into a 40cm (16inch) long rectangle. Fold the bottom third of the dough up and then the top of the dough down over the folded dough to make a chunky square shape.

Step 10: Cut into 8 equal portions, and then gently stretch and shape each portion of dough into a round ball. Flatten slightly and place spaced apart on the prepared baking tray. Cover with oiled cling film and leave in a warm place for about 45 minutes or until doubled in size.

Step 11: Preheat the oven to 200˚C (180˚C fan assisted oven, 400˚F, gas mark 6). Brush with beaten egg and sprinkle with remaining chilli flakes and some salt flakes. Bake for about 20 minutes until risen and firm, and the rolls sound hollow when tapped. Transfer to a wire rack and leave to cool completely. Your bread rolls are now ready to serve and enjoy!

Nutritional Information for the recipe Chocolate and Chilli Bread Rolls

Per Serving Per 100 g / ml
Energy 795 kJ
190 kcal
1327 kJ
317 kcal
Fat 2.76 g 4.60 g
Carbohydrate 32.98 g 54.97 g
Protein 7.06 g 11.76 g

Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active

Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No