Sweet, nutty and full of chocolate, these Pistachio Chocolate Rolls are such a comfort treat to snuggle up with on a sudden cold day. They are not only delicious but also fill your house with a heavenly scent.
California has become suddenly cold recently although summer is on its way. While I prepared hot summer with all frozen desserts, cold days got me thinking about warm breads with a nutty sweet filling. I am not usually eating chocolate things in the morning but it all changed once I tried these fluffy and soft rolls filled with chocolate and pistachio. This just fills my heart with warmth on such a cold day like today.
These rolls are delicious and require a few steps before you can enjoy them. But first let me start by saying that although all yeast rolls take some time to make, they are not really as hard as you think. Most of the time is spent waiting for the dough to rise, please feel assured that you all can do it. There are a few steps that you need to follow before enjoying these babies. You will need to make a dough and let it rise in a lightly greased bowl. While the dough is rising, you can prepare the filling and set aside. Once the dough rises to double size (usually after 1.5 hours), you roll out the dough onto a floured surface, spread the filling and shape into a log. Cut into pieces and place it on a pan, let it rise again and bake. Oh, let’s make some chocolate ganache glaze while waiting until they’re all good to eat, shall we?
MAKE THE DOUGH
To make the dough, you will need to activate the yeast (yeast proofing) by sprinkling the dry yeast over lukewarm liquid (110F/45C). Allow it to sit for 5-10 minutes until it starts to bubble and become foamy. If you use instant yeast, you can skip this step. Add all dry ingredients then wet ingredients. At this point, your dough is ready to knead!
KNEAD THE DOUGH & LET IT RISE
You can use your mixer or hands to knead the dough. If you have a mixer with a dough hook it will do most of the work for you. Attach the dough hook and mix on low speed for 3 minutes, until dough starts to come together. If the dough remains sticky, add a bit more flour, 1 tablespoons at a time and continue to mix on low speed. Increase mixer speed to medium-low and mix for another 10 minutes, until dough pulls away from the sides of the bowl. Occasionally stop the mixer to scrape down the sides and bottom of the bowl. Cover dough with plastic wrap and let rest in a warm place for 1-1.5 hours, until doubled in size.
MAKE THE FILLING & SPREAD
While dough is resting, prepare the filling. Combine softened butter and pistachio butter in a small bowl. In another bowl mix in sugar, cocoa powder and salt. Once the dough size is double, use a rolling pin to roll out the dough into a rectangle. Spread it with prepared filling mixture. Roll it into a log shape and cut into individual rolls. Place them in a pan and leave 1 inch space between the rolls. Let the rolls rest in the baking sheet for 30-45 minutes until they double in size. Bake them for 20-25 minutes until the tops are browned and a toothpick inserted into the rolls comes out clean.
CHOCOLATE GANACHE FROSTING
Pouring the frosting over the tops of any cakes or rolls always brings me relaxing and calming feelings. Although the rolls stand good on their own, frosting them with a shiny silky chocolate ganache and sprinkle chopped pistachios on tops will give the extra flavors to the rolls and keep you licking your finger until all are gone.
More Yeast Rolls Recipes:
Pistachio Chocolate Rolls
For The Rolls
- 1 cup (240ml) whole milk
- 2 1/4 teaspoons (7g/1 packet) active dry yeast
- 1/4 cup (57g/1/2 stick) unsalted butter melted
- 1 large egg room temperature
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3 – 3 1/2 cups (450 grams) all-purpose flour
For The Filling
- 1/2 cup (100g) light brown sugar packed
- 2 tablespoons (15g) unsweetened cocoa powder
- 4 tablespoons (57g/1/2 stick) unsalted butter softened to room temperature
- 4 tablespoons pistachio butter softened to room temperature
- 1 cup (175g) semi-sweet chocolate bars, chopped or use chocolate chips
For Chocolate Ganache Frosting
- 8 ounce (1 cup/226g) semi-sweet chocolate bars chopped
- 1 cup (240ml) heavy cream or whipping cream
- Make The Dough. In a small bowl, heat milk in a microwave until melted and lukewarm to the touch (about 110°F/45°C). Sprinkle the yeast over the lukewarm milk mixture and let it sit for 10 minutes until it starts to get foamy on top.
- In a bowl of a standing mixer fitted with a dough hook, add the melted butter, egg, sugar and salt and mix. Add 3 cups of flour and salt then yeast mixture and mix on low speed. You can do this step by hand with a wooden spoon. Add remaining flour, 1 tablespoon at a time and stir on medium-low speed until the dough comes together and pulls away from the sides of the bowl. Dough should form into a nice ball and be slightly sticky. If it’s too sticky, add 1 tablespoon of flour one at a time until it reaches the consistency. Make sure that you use at around 4 cups at maximum. Increase to medium speed and keep kneading for 5-6 minutes or knead by hands on a floured surface for 8-10 minutes.
- Transfer dough to a lightly greased bowl (use a few drops of oil or a non-stick spray) and lightly grease the top of the dough. Cover the dough with plastic wrap and let it rest in a warm place for about 1 hour or 1 1/2 hours until it doubles in size. Resting time depends on the humidity and temperature in where you live.
- Make the filling. While dough is resting, prepare the filling. Combine softened butter and pistachio butter in a small bowl. In another bowl mix in sugar, cocoa powder and salt.
- After dough has doubled in size, transfer dough to a floured surface and roll out into a 14 x 9 rectangle. Spread the butter mixture over the dough, the sugar chocolate mixture then a layer of chopped chocolate and press gently, leaving a small margin around the edges. Tightly roll the dough up to form a log, starting from the longer side and place seam side down. Then use a sharp knife or a dentist floss to cut the dough evenly into 10-12 rolls (around 1inch section) then place into a prepared pan (You can use a 9x9 inch square or round pan). Cover and let it rise again for about 30-45 minutes.
- Preheat oven to 350ºF/180ºC. Remove cover and bake the rolls for 20-25 minutes until the tops are browned and a toothpick inserted into the rolls comes out clean. Allow them to cool for 10-15 minutes before adding glaze.
- Make Chocolate Ganache. Place chopped chocolate in a medium sized bowl and set aside. In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes. With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency.
- Spoon frosting on top of the rolls when they are still warm, sprinkle some chopped pistachios (optional) and serve immediately.
- The rolls can be kept fresh and soft in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave for about 20 seconds before serving.
- For yeast, you can use active dry or instant yeast in this recipe. The rise times are slightly longer if using active dry yeast.
- For milk, whole milk is recommended but you can also use plant-based milk that works for you.
- When baking, keep an eye on the rolls. If the rolls brown too fast, cover them loosely with aluminum foil.