Name: Sourdough Double Chocolate Rolls
Prep time: 2 min
Cook time: 35 min
Total time: 37 min
Yield: 9
Ingredients: DOUGH; 523g Flour; 60g Sifted cocoa powder; 135g Room temperature milk; 200g Active sourdough starter; 190g Melted butter or vegetable oil; 190g Eggs (room temperature); 100g Sugar; 11g Salt; FILLING; 1 can Caramel treat; 3 tbsp Sifted cocoa powder

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

I don’t know what it is with me and when I am pregnant or early postpartum, I just think and crave all things CHOCOLATE! So if you have a chocolate craving today, I got you! Today’s recipe is going to be a super soft sourdough double chocolate rolls with enriched dough and a quick gooey cheat chocolate filling.

IMPORTANT SOURDOUGH BAKING TERMINOLOGY

Sourdough: Sourdough is fermented dough. The gluten is broken down through the fermentation process and it has a sour taste that can vary greatly due to many factors.
Sourdough starter: A sourdough starter is a living organism in a flour and water mixture that consists of a combination of friendly bacteria and wild yeast. It feeds on the flour and excretes carbon dioxide. It is used as a natural way to use as leaven for bread and other baked products instead of commercial yeast or other leavening agents.
Autolyse: Autolyse is the process of leaving dough after mixing so the flour can soak up all the liquid and also jumpstart the gluten formation.
Active starter: An active sourdough starter is when a starter is fed and left for 4-6 hours, when it has doubled in size, have a lot of visable bubbles on top. A healthy and active starter that rises well indicates that it is strong enough to make bread dough rise as well.
Stretch and fold: Stretch and fold is a method to strengthen the dough by stretching in different directions.
Coil fold: Coil fold is a method to strengthen dough by lifting and folding it onto itself into a ‘coil’ this method is especially useful with high hydration dough.
Window pane: Window pane is when stretching dough until you can see light through the ‘window’. This indicates that the dough has developed good strength.
Gluten network: Gluten network is a structure that forms during resting and kneading or stretching the dough. This structure is what traps carbon dioxide excreted by the bacteria in the starter and makes the dough rise. The stronger the gluten network, the better the dough will rise.
Enriched dough: Enriched dough is when milk, butter or oil and or eggs are added to a dough to achieve a fluffier final product.
Cold fermentation: Cold fermentation is by putting the dough for a time, usualy for 8-12 hours. During this time the dough develops depth of flavor and the bacteria has time to break down the gluten.

BAKERS PERCENTAGE

What is bakers percentage?

Bakers percentage or bakers math is a method to determain ingredients in relation to the flour.
Flour will always be 100%.

Why use bakers percentage?

Bakers percentage have the advantage to measurements because the result is much more accurate every time. Scaling recipes up or down will be much easier with the same result every time.

Bakers formula

Bakers % = (Ingredient weight / total flour weight) x 100

COMMON QUESTIONS

WHAT DOES ONE EGG WEIGH?

One medium egg weighs about 45g.

WHY USE WEIGHT IN A RECIPE AND NOT JUST CUPS LIKE NORMAL PEOPLE?

Using weight rather than measurements is much more accurate and will give a much more consistent outcome every time you bake a recipe.

CAN YOU SKIP COLD FERMENT OVER NIGHT?

Yes, you can skip cold fermentation if you are in a hurry, or if breaking down the gluten is not that important to you and if you have the 3-4 hours to let the dough rise after preparing the rolls.

DOES LONG FERMENT SOURDOUGH BREAK DOWN ALL THE GLUTEN?

No there will still be a small amount of gluten present in the dough depending on the flour being used and time fermented.

RECIPE FOR SUPER SOFT DOUBLE CHOCOLATE SOURDOUGH ROLLS

INGREDIENTS

DOUGH

523g Flour
60g Sifted cocoa powder
135g Room temperature milk
200g Active sourdough starter
190g Melted butter or vegetable oil
190g Eggs (room temperature)
100g Sugar
11g Salt

FILLING

1 can Caramel treat
3 tbsp Sifted cocoa powder

METHOD

Crack eggs into a bowl and beat until well mixed.
Add milk, starter and butter and mix.
In a separate bowl put flour, sugar and salt and lightly mix.
Mix wet and dry ingredients until no dry flour is visible.
Cover and let rest or autolyse for 1 hour.
Divide into smaller portions and knead until you reach windowpane, about 5-10minutes.
Cover and let rise in a warm spot for about 4 hours, then move to the fridge for overnight cold fermentation.
THE NEXT DAY. Roll dough on a floured surface into a rectangle about 30x40cm big.
Mix caramel treat and cocoa powder until there is no lumps and evenly coat the dough.
Roll dough into a tight roll away from you. You can correct any unevenness in the dough now, try to not make the roll long and thin, you want it nice and thick.
Butter or spray a 20x20cm baking dish.
Use a 40cm piece dental floss or some kind of strong thread. Mark your roll into 9 pieces where you want to cut it and take the thread from under the log twist it on top and pull tight, so you will end up with a nice and clean cut.

13. Put ‘nice’ sides up into the buttered baking dish, especially for the ends of the roll.

14. Cover loosely with plastic, or put into a plastic bag to rise.

15. Let it rise for about 3 hours until soft and puffy.

16. Preheat oven to 200C and bake on a tray for 35 minutes.

17. Let cool for 10minutes before digging in!

NOTES

You can also shape the rolls on the first day and then only put it in the fridge for over night fermentation.
Ovens may vary, I am using a gas bread oven with top and bottom burners.
Any frosting would work really well with these rolls, but we devoured ours before I could get to making a frosting.

VARIATIONS OF TODAY’S DOUBLE CHOCOLATE SOURDOUGH ROLLS

The original Cinnamon rolls
Chocolate rolls with berry filling
Chocolate rolls with sweet vanilla filling
Blueberry rolls with sweet vanilla filling

Yield: 9

Sourdough Double Chocolate Rolls

I don't know what it is with me and when I am pregnant or early postpartum, I just think and crave all things CHOCOLATE! So if you have a chocolate craving today, I got you! Today's recipe is going to be a super soft sourdough double chocolate rolls with enriched dough and a quick gooey cheat chocolate filling.

Prep Time 2 minutes

Cook Time 35 minutes

Total Time 37 minutes

Ingredients

DOUGH
523g Flour
60g Sifted cocoa powder
135g Room temperature milk
200g Active sourdough starter
190g Melted butter or vegetable oil
190g Eggs (room temperature)
100g Sugar
11g Salt
FILLING
1 can Caramel treat
3 tbsp Sifted cocoa powder

Instructions

Crack eggs into a bowl and beat until well mixed.
Add milk, starter and butter and mix.
In a separate bowl put flour, sugar and salt and lightly mix.
Mix wet and dry ingredients until no dry flour is visible.
Cover and let rest or autolyse for 1 hour.
Divide into smaller portions and knead until you reach windowpane, about 5-10minutes.
Cover and let rise in a warm spot for about 4 hours, then move to the fridge for overnight cold fermentation.
THE NEXT DAY. Roll dough on a floured surface into a rectangle about 30x40cm big.
Mix caramel treat and cocoa powder until there is no lumps and evenly coat the dough.
Roll dough into a tight roll away from you. You can correct any unevenness in the dough now, try to not make the roll long and thin, you want it nice and thick.
Butter or spray a 20x20cm baking dish.
Use a 40cm piece dental floss or some kind of strong thread. Mark your roll into 9 pieces where you want to cut it and take the thread from under the log twist it on top and pull tight, so you will end up with a nice and clean cut.