The genuine break: Milk rolls with chocolate chips and Ruggeri Type 1 flour

If you want to make delicious chocolate rolls without any difficulty, to enjoy for a tasty break, as a snack, or at a picnic, the recipe by Emi from @emyfoodlife with Ruggeri Type 1 Flour is the right one!

This recipe lends itself to other variations: the rolls can also be filled with jam of your choice, but they are also delicious without.

Irresistible chocolate chip buns: discover the recipe with Ruggeri Type 1 flour!


Ingredients (in order of use):

  • 220 ml of cold milk (also veg)
  • 25 g of fresh brewer's yeast (Mix a little and dissolve the yeast)
  • 40 g of sugar
  • 400 g of Ruggeri Type 1 Flour
  • 40 g of cold butter in pieces (also veg)
  • 5 g of salt
  • Chocolate chips to taste
  • Egg yolk to taste

Procedure:

Knead well (with Bimby: spike mode for 5 minutes).
Turn out onto the table and work a little more to form a ball.
Let the dough rise for 20 minutes covered with cling film.
Take the dough, form a cord and divide into portions as desired.
Flatten the ball of dough with your hands, add a few chocolate chips, fold the dough over itself and shape it into a ball well.
Let it rest until it doubles in size (about 1 hour and a half).
Brush with egg yolk and milk (or just vegan milk).
Cook in a hot oven at 175°C for approximately 15 minutes.
Once the rolls are ready, let them cool for a moment on a rack and serve.
To keep them soft, you can do like Emy and store them in plastic zip-lock food bags.

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