Chocolate Rolls

Scenario - me working at my desk on the computer
My Younger One: "Mommy, Mommy, I want to show you something"
Me: "What is it baby?"
My Younger One: "Look, cookies. Can you make it for me?" bringing one of my cook books.
Me: "Not now baby. Mommy has to work"
My Younger One: "Oh, please oh, please, let me show you want I want"
Me: "Alright, but later"
She opens the book and shows me the party dip molded in the shape of shoe and bell.
Me: "But, they are not cookies"
My Younger One: "Yes, they are."
Me: "Let's see what else is there in the book."
I started flipping through the pages. I saw chocolate rolls and showed the picture to her.
Me: "Do you think you will like it if Mommy made these?"
My Younger one: dropping the book on the desk "Thank you mommy."
and ran back to play.

She probably wouldn't have remembered if I didn't make anything either. But I baked these rolls anyway. I have modified the recipe by using part whole wheat flour, less sugar, less butter and omitting egg. There was a glaze which, I didn't think was necessary.

Ingredients:
All Purpose Flour - 1 cup
Whole wheat flour - 2 cups
Vital Wheat gluten - 2 TBSP
Sugar - 2 TBSP
Butter (melted) or oil - 3 TBSP divided use (2 TBSP for the dough, 1 TBSP for spreading)
Salt - 1 tsp
Warm Water or milk - 1 cup (I used water)
Silken tofu or yogurt or sour cream - 1/4 cup (I used silken tofu)
Active dry yeast - 2 1/2 tsp

For Filling:
Sugar - 1/3 cup
Unsweetened cocoa - 3 TBSP

Heavy cream or milk for brushing before baking (optional)

Method:
Take warm water in a bowl. Add sugar. Stir. Sprinkle yeast on the top. Let it get foamy about 10 minutes. Add salt, silken tofu or yogurt, 2 TBSP of melted butter to it and stir. Slowly start adding flour, vital wheat gluten and make a smooth dough. Knead for about 8 - 10 minutes until elastic and not sticky. Cover with a clean kitchen towel and let it rise until double in bulk about 1 hour.

To prepare the filling, mix the sugar and unsweetened cocoa in a small bowl. Grease a 13 X 9 pan with vegetable oil spray and set aside.When the dough has risen, punch down to remove the bubbles. On a lightly floured surface, roll the dough into a rectangle of size 20 X 12 or closer to that. Leaving an edge of 1/2 " all around, brush the surface with the remaining 1 TBSP of butter or oil. Sprinkle sugar and coca mixture evenly. Taking the longer edge, start rolling them up into a log jelly roll style. Take a piece of non waxed dental floss or a strong thread. Divide the log into 12 equal parts by wrapping the log with the floss or thread and pulling it together to cut it. Place the cut pieces cut side down in the pan (3 columns by 4 rows). Cover with an oiled aluminum foil and let it rise for the final time for about 45 minutes to an hour or double.

Preheat the oven to 375 F. Brush the rolls with milk or cream if desired and bake for 20 - 25 minutes or until golden. Let it cool on the wire rack in the pan for about 30 minutes. If you do not like pull apart rolls, you could use 2 large baking sheets and place the rolls 3 inches apart and bake.
These rolls are yeastspotted.

Coming to the calories of these rolls..

Happy Baking!!