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Sesame Chocolate Rolls

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Sesame Chocolate Rolls Recipe

Name: Sesame Choco Rolls Recipe
Prep time: PT57.5M
Cook time: PT57.5M
Total time: 115 min
Yield: 4
Ingredients: ¾ cup + 3 tbsp of refined flour; ¼ cup + 1 tbsp of milk; 2 tsp of sugar; 1 tsp of yeast; 1 tbsp + 1 tsp of butter; 1 tbsp of icing sugar; 2 tbsp + 2 tsp of black sesame seeds; 30 gm of Cadbury Dairy Milk

Atsi Thepa

1705597200000

Author :Atsi Thepa

Published : 1705597200000

Enjoy these soft, chocolatey yeasted rolls that have the goodness of Cadbury chocolate straight out of the oven with a cup of coffee or tea.

Difficulty:pro

Serves:4

Time:1:55 hours

Contains egg: Yes

Who would have thought that chocolate and sesame could make great companions? Their warm notes and earthy tastes come together perfectly in the sesame choco roll, offering a warm respite in the winter season. Enjoy these soft, chocolatey yeasted rolls straight out of the oven with a cup of coffee or tea. If you prefer, you can also frost them similar to regular cinnamon rolls—using icing sugar, vanilla, butter, and some milk. This adds a different and delightful mouthfeel to the sesame choco ......Read More

Ingredients

4
Servings

For the Recipe

¾ cup + 3 tbsp of refined flour
¼ cup + 1 tbsp of milk
2 tsp of sugar
1 tsp of yeast
1 tbsp + 1 tsp of butter
1 tbsp of icing sugar
2 tbsp + 2 tsp of black sesame seeds
30 gm of Cadbury Dairy Milk

Directions

In a bowl, add warm milk and butter. Whisk it well.

Then, add yeast mix it well.

Add flour. Mix all the ingredients well.

Knead the dough for 10 mins.

Wrap the dough with a cling film. Let it sit in room temperature for 1 hour.

Roll out the dough to medium thick.

Melt the chocolate.

Spread the chocolate on the flatten dough.

Sprinkle the black sesame seeds on top of the spread chocolate.

Roll in the dough.

Place the cut-out rolls into a greased pan.

Bake it for 25 mins at 170 Celsius.

Transfer in on a place and dust it with icing sugar.

Tips:
Bloom the yeast in a tablespoon or two of warm milk for about 15 minutes until the milk turns frothy.
Add the bloomed yeast to a large mixing bowl with butter, and mix thoroughly.
Sift in the flour, ensuring all ingredients are well-mixed.
After 10 minutes of mixing and kneading, you should achieve a smooth dough.
Wrap the dough in cling film and let it sit at room temperature for an hour. Alternatively, cover the mixing bowl with a moist cloth and let it sit in a warm place for the same amount of time.
After the dough has proofed, roll it to a medium thickness.
Melt the chocolate, either using the double boiler method or in a microwave-safe bowl at 20-30 second intervals.
Spread the melted chocolate over the flattened dough.
Sprinkle black sesame seeds on top of the chocolate, then roll it up into a Swiss roll.
Cut 9 pieces from the rolled-up dough and place them in a greased pan. Let them proof for 40 minutes.
Then preheat your oven at 170 C for 15 minutes.
Bake for 25 minutes at 170 C or until they turn golden.
Once cooled, transfer onto a plate and dust with icing sugar.