"I remember eating chocolate-filled croissants around the holidays as a child. I decided to create something that has the best of all worlds: easy to make, whole wheat, soft dough, and, most importantly, chocolate. I like to chill the chocolate before shaping the buns so it doesn't melt while I'm working with it." --Christina Erickson, Los Banos, CA
Lightly spoon whole wheat flour into dry measuring cups; level with a knife. Combine whole wheat flour, sugar, salt, and quick-rise yeast in a large bowl, stirring well with a whisk.
Combine milk, 1/2 cup water, butter, and canola oil in a microwave-safe bowl; microwave at HIGH 2 minutes, stirring every 30 seconds until mixture is warm (100° to 110°). Add milk mixture to flour mixture; stir 1 minute. Add egg; stir 1 minute. Lightly spoon bread flour into dry measuring cups; level with a knife. Add bread flour to yeast mixture; stir until a soft dough forms. Turn mixture out onto a lightly floured surface; knead 2 minutes.
Place dough in a large bowl coated with cooking spray; lightly coat top of dough with cooking spray. Cover and refrigerate overnight.
Preheat oven to 375°.
Turn dough out onto a lightly floured work surface, and punch down. Divide dough into 16 equal portions; shape each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll dough into a 5-inch circle. Place about 1 1/2 teaspoons chocolate in the center of circle. Roll up dough tightly, jelly-roll fashion; pinch seams to seal. Place buns, seam side down, on a baking sheet lightly coated with cooking spray. Tuck ends under; cover. Repeat procedure with remaining dough and chocolate.
Lightly coat dough with cooking spray; cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. Lightly brush tops of buns with egg white.
Bake at 375° for 17 minutes or until lightly browned. Cool on a wire rack.
This recipe is fabulous. Followed it as directed (was careful to take temp of milk/water mixture so as not to kill the yeast), and it came out perfect. The dough rose in the fridge and again once rolled into rolls. Nice little "fancy" treat.
I have made these several time for the holidays. We love them every time. I use a scale to measure the 16 equal portions. I also use dark chocolate chips whole (just through some in) and I roll them more like a burrito than a jelly roll
I found quite a few flaws with this recipe. First the dough was quite dry so instead of kneading it on the table with more flour. I just kneaded it in the bowl with the flour that never incorperated, it ended up being dryer then I would have liked. I didn't think it would rise in the fridge overnight and I was right. I ended up taking it out in the morning then let it rise in a warm place for 2 hours, it still didn't rise nearly as much as it should. However it rose in the oven when I cooked them, almost triple in size so I ended up with massive football filled dough. I also didn't like how the instruction say to roll it up 'jelly roll style'. As I don't make make jelly rolls often I just had to guess and hope it rolled the proper way. This recipe could be good with a couple of tweaks, such as rolling VERY thin so they don't get as massive next time. As well the dough makes much more then 16 portions. The buns themselves tasted quite good.
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