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 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
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- Calories: 194
- Calories from fat: 28%
- Fat: 6.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.8g
- Protein: 5.5g
- Carbohydrate: 29.9g
- Fiber: 2.6g
- Cholesterol: 18mg
- Iron: 1.7mg
- Sodium: 245mg
- Calcium: 24mg
- 1 1/2 cups whole wheat flour (about 7 ounces)
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 2 packages quick-rise yeast (about 4 1/2 teaspoons)
- 3/4 cup fat-free milk
- 1/2 cup water
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 large egg
- 2 1/4 cups bread flour (about 10 1/2 ounces)
- Cooking spray
- 3 1/2 ounces semisweet chocolate, chopped
- 1 large egg white, lightly beaten
- 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.
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Chocolate-Filled Buns Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch, Snacks
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol
- COOKING METHOD: Microwave, Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light