Choco-Espresso Rolls

There’s something downright magical about the combo of chocolate and espresso. Add them to melt-in-your-mouth rolls and you have a total game-changer. These Choco-Espresso Rolls are like a hug for your taste buds—perfect for lazy Sunday mornings or whenever you just need a sweet, caffeinated pick-me-up. Trust me, this recipe is the one you’ve been missing.

One day, my husband came home from work, clearly in need of a mood booster. I whipped up these Choco-Espresso Rolls for the first time, and let’s just say, they worked like a charm. Now, they’ve become a staple in our house, brightening up even the cloudiest of mornings. My kids even call them “Mom’s Magic Rolls,” and not a single soul can resist their delicious spell.

How to Make It

Start by brewing a strong cup of espresso. Sip some, ’cause you deserve it, then toss the rest with your dry ingredients. Who knew flour could look so posh? Mix it up until you have a smooth dough, almost like you’re kneading all your worries away. Oh, and don’t forget the chocolate chips… because that’s how we turn “Oh no” days into “Oh yes” moments!

✔Ingredient Notes

– Espresso: This is the heart of the roll; make it strong or weak depending on your vibe.
– Chocolate Chips: Go fancy or keep it simple. Just don’t skip, or you’ll hear a riot.
– Flour: Once switched it for whole wheat and it was, um, a little dense for my taste. Live and learn, right?

✔Recipe Steps

1. Brew espresso and let it cool slightly.
2. Mix flour, sugar, and salt in a large bowl.
3. Stir in the espresso and knead until smooth.
4. Sprinkle chocolate chips and mix gently.
5. Let the dough rise until double in size.
6. Bake in a preheated oven at 350°F for 20-25 minutes.

What to Serve It With

– Fresh fruits for a contrasting zing.
– A cold glass of milk to cut through the richness.
– Or, more coffee, if you’re feeling bold.

✔Tips & Mistakes

A little extra butter never hurt anybody. But beware of skimping on the espresso; it’s the star, after all.

✔Storage Tips

Store leftovers in an airtight container. Great for breakfast, even cold. But if you’re patient enough to nuke them for 10 seconds, they’ll taste just-out-of-oven fresh.

✔Variations and Substitutions

Swap brown sugar for honey if you’re out. Or if you’re feeling wild, throw in some nuts or dried fruit. But beware of too many experiments; let’s not unleash chaos.

Frequently Asked Questions

Choco-Espresso Rolls

Deliciously soft rolls infused with rich espresso and chocolate for the perfect breakfast treat.

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3.5 cups all-purpose flour
• ▢ 0.75 cup warm milk 110°F
• ▢ 0.25 cup granulated sugar
• ▢ 2 teaspoons instant espresso powder dissolved in warm milk
• ▢ 1 packet active dry yeast 2 1/4 teaspoons
• ▢ 0.5 cup unsweetened cocoa powder
• ▢ 0.25 cup unsalted butter melted
• ▢ 1 large egg beaten
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• In a small bowl, combine warm milk and espresso powder until dissolved.
• Sprinkle yeast over the milk mixture and let it sit for 5 minutes until foamy.
• In a large bowl, mix flour, cocoa powder, sugar, and salt.
• Add melted butter, beaten egg, and yeast mixture to the dry ingredients. Stir until a dough forms.
• Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
• Punch down dough and roll it into a rectangle. Cut into 8 equal strips and roll each into a spiral.
• Place rolls on a baking sheet, cover, and let rise for another 30 minutes.
• Preheat oven to 375°F and bake rolls for 15-20 minutes or until cooked through.
• Cool slightly before serving.

Notes

These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.