Chocolate Bread Rolls (Chocolate Buns)

Chocolate bread isn’t something you see everyday. In fact, I had never had chocolate rolls before creating this recipe! But if you know me at all, you know how much I love chocolate and am willing to try just about anything with chocolate in it.

So I thought, why not chocolate bread? To make these chocolate buns, I took my simplest bun recipe and added cocoa and chocolate chips to it. In my experiments, I started with much more cocoa powder and chocolate for a deep chocolate flavor, but it resulted in buns that were much too dense, so I cut down the amounts. I also added more sugar than traditional dinner rolls.

The buns have a subtle yet noticeable flavor of chocolate that is perfect if you plan on eating four in a row like I did. They are unbelievably soft and fluffy, and are my new favorite treat to bring to brunches.

How to make chocolate rolls

This recipe makes 20 chocolate buns.

1. Make the dough. Place flour, cocoa powder, sugar, and yeast in the bowl of a standing mixer and mix until combined, then stir in salt. Attach the dough hook and add water, milk, and butter. Mix on low-medium speed until dough comes together, 2-3 minutes, then continue mixing for another 7 minutes, until dough is soft and elastic and pulls away from the sides of the bowl. Add chocolate chips and keep kneading for a few more seconds until combined.
2. First rise. Place dough in a large bowl brushed with oil, and toss to coat (the fat will keep the dough from drying out). Cover with plastic wrap and let sit in a warm place or on the counter for 1.5-2 hours, or until doubled in size.
3. Shape the rolls. When the dough has risen, gently punch it to remove air. Divide the dough into 20 equal portions (each weighing about 50 grams) and shape each one into a smooth ball. Arrange on two baking sheets lined with parchment paper, keeping as much space between them as possible.
4. Second rise. Cover and let rest for 60 minutes or until again doubled in size.
5. About 20 minutes before baking, preheat oven to 350F/175C.
6. Bake. Bake buns for 15-20 minutes. Allow pan to cool on a wire rack for 5 minutes, then transfer buns to a wire rack to cool completely.

Are chocolate buns sweet?

These rolls are slightly sweet, but not super sweet like a dessert. They’re the perfect combination of a bread roll and a pastry.

How should I eat chocolate rolls?

However you like :). Personally, I love slathering on some chocolate ganache or Nutella, but you can also try peanut butter, jelly, or butter.

Tips for making chocolate rolls

• Use good quality cocoa powder and chocolate chips. The better quality, the better your buns will taste.
• Let the dough rise completely during both rises. It’s important that these rolls rise twice. Keep in mind that the colder the room, the longer it will take for the dough to double in size.
• Shaping the rolls. The easiest way to shape the rolls in balls is to take the dough and place it on the countertop with your palm on top, slightly cupped. Roll the ball gently on the countertop in a counter clockwise motion, using your palm to apply pressure to shape it into a ball.

More of my favorite bread recipes

• Garlic Knots: Just like the ones you get in restaurants.
• Swedish Cinnamon Buns: Similar to American cinnamon rolls with a hint of cardamom.
• Homemade Soft Pretzels: Soft, salty, and delicious.
• Brioche: Buttery, tender, rich, and perfect for French toast.