Wednesday, September 11, 2013

Nutella Stuffed Espresso Rolls

These little rolls here are so delicious and addicting. They are perfect for a morning pick-me up on a lazy Sunday. But I can testify that they taste just as good at all points of the day. Similar to my cinnamon rolls, these rolls require two rises. The dough is a great base, so feel free to switch up the insides to your delight. I bet some citrus flavor would go great with the richness the espresso powder adds to the dough. I might have to try that out for next time!

Recipe yields 12 rolls

1/2 cup milk
2 tbsp unsalted butter
1 1/2 tsp active dry yeast
3 tsp espresso powder
3 tbsp granulated sugar
1 large egg
2 cups all-purpose flour
1/4 cup light brown sugar
1/2 cup Nutella

To the bowl of your stand mixer, add melted butter, warm milk and yeast. Allow to sit for 5-8 minutes while the yeast becomes active. 

Mix in 2 teaspoons of espresso powder, the granulated sugar and the egg. Be sure to mix until fully incorporated.

Slowly mix in the flour until the dough begins to form. You want the dough to be workable, not too dry or too sticky. Add additional flour or drops of water to get your dough where it needs to be.

Using the dough hook to your stand mixer (or your hands) knead the dough for about 10 minutes until it becomes elastic. Cover the bowl with a kitchen towel and let rest for about 2 hours. You want the dough to rise and double in size.

Turn the dough out onto a floured surface and use a rolling pin to form a rectangle, about 11 X 15 inches.

Spread the dough evenly with the Nutella, being sure to leave roughly 1/2 inch border around the edge. You want to leave some space so the Nutella doesn't ooze out the edges when you have to roll the dough.

Mix together the brown sugar and remaining teaspoon of espresso powder. Sprinkle the mixture over the Nutella layer.

Roll up the dough, making sure to keep it tight and pressed together as you roll it up.

Slice the dough into 1 1/2 inch rolls. Arrange in a baking dish and cover. Allow the dough to rise for a second time, about 1 hour. The rolls should double in size and should all be pushed together. During this wait, preheat the oven to 375F degrees. Once the dough has risen, place in the oven and bake for 15-18 minutes. The tops should be golden brown.

Serve and enjoy!

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