Sunday, May 13, 2012
So for the roll, this is based on an egg bread recipe from my Better Crocker Cook Book:
About 4 -6 cups of flour
1 package of yeast ( I used 3 t of bread machine yeast because that is all I had)
3 T sugar
3 T butter
1/2 t salt
1 egg (original recipe calls for 2 eggs)
Heat milk, sugar, butter and salt until it is warm (about 105 - 115 degrees Fahrenheit) stir in the yeast. Let is sit about 5 minutes until it gets frothy.
Add in 1 cup of flour and the egg. mix until it is well blended. On a well floured surface, kneed in more flour until until it is a moderately stiff and is smooth and elastic. Place dough in a bowl of about 1 T vegetable oil and ensure the dough is well cover with the oil. let the dough double in size in a warm spot. ( about 1 hour)
To make the filling I used:
1 cups sugar
1/4 cup butter
1/4 cup cocoa
1/4 cup Nutella
1 t vanilla
Thoroughly heat all the ingredients. Let cool slightly.
After the dough has doubled, punch it down.
I rolled the dough to form a rectangle (about 9 x 13), spread your filling on the dough, roll up from the long end and seal the end. Cut about 1 inch rolls and place in greased 9x13 backing pan. Let the rolls double in size before baking ( about 30 minutes). Bake in 375 degree oven for about 20 minutes or until golden brown.
To make Nutella frosting:
1/4 t vanilla
1 cup powdered sugar.
Combine first 3 ingredients, with a mixer, blend in enough milk to make the frosting the consistency you want. (usually not a lot, only a few tablespoons) Spread frosting on finished rolls while still warm.