Chocolate Chip Laminated Dough Rolls

These Chocolate Chip Laminated Dough Rolls marry the rich, flaky layers of a buttery laminated pastry with pockets of melty chocolate chips, creating a treat that’s both indulgent and approachable. Drawing inspiration from classic French viennoiserie—like croissants and pain au chocolat—this recipe uses a simple yeast dough enriched with butter, which is then laminated by repeated layers of folding and rolling. A quick chill in the freezer streamlines the process, allowing you to achieve distinct layers in under two hours. Whether enjoyed fresh from the oven at breakfast, served alongside afternoon coffee, or offered as a show-stopping dessert, these rolls deliver a perfect balance of crisp exterior, tender interior, and chocolatey sweetness.

Cooking Time

• Preparation & Mixing: 25 minutes

• First Rise: 50–60 minutes

• Divide & Rest: 10 minutes

• Lamination (Rolling, Folding, Freezing): 45 minutes

• Shaping & Final Proof: 20 minutes

• Baking: 40–45 minutes

• Cooling & Dusting: 15 minutes

• Total Active Time: 75 minutes

• Total Time (including rises/rests): Approximately 3 hours

Ingredients

For the Dough:

• 200 ml warm water (about ¾ cup; 38–40 °C/100–104 °F)

• 13 g fresh yeast (or 7 g active dry yeast)

• 2 Tbsp granulated sugar

• 250 g all-purpose flour, sifted (about 2 cups)

• 5–6 g fine salt (about 1 tsp)

• 150–200 g all-purpose flour, for kneading (about 1¼–1½ cups)

• 30 g unsalted butter, softened (about 2 Tbsp)

For Laminating:

• 100 g cold unsalted butter, finely grated (about 7 Tbsp)

For the Filling & Assembly:

• Chocolate chips or chocolate chunks (≈100 g; use semi-sweet or milk chocolate)

• 1 large egg, separated (yolk and white)

• 1 tsp milk, for egg wash

• Vegetable or melted butter, for brushing

• Extra flour, for dusting

For Serving:

• Powdered sugar, for dusting

• Fresh fruit or jam (optional)

Step-by-Step Cooking Directions

1. Activate the Yeast:
   In a large mixing bowl, combine 200 ml warm water, 13 g fresh yeast, and 2 Tbsp sugar. Stir gently and let stand 5–10 minutes until foamy.

2. Make the Dough:
   To the yeast mixture, add 250 g sifted flour, 5–6 g salt, and 30 g softened butter. Using a wooden spoon, mix until a shaggy dough forms. Gradually incorporate the additional 150–200 g flour by hand, kneading in the bowl until the dough pulls away from the sides.

3. Knead Until Smooth:
   Turn the dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. Avoid adding too much extra flour; the dough should be slightly tacky but manageable.

4. First Rise:
   Lightly grease a clean bowl with oil. Shape dough into a ball, place in the bowl, cover with plastic wrap, and let rise in a warm place for 50–60 minutes, until doubled in size.

5. Prepare for Lamination:
   Punch down the risen dough and roll it into a rough 20×15 cm rectangle on a lightly floured surface. Grate cold butter directly onto two-thirds of the dough.

6. Fold the Dough:
   Fold the unbuttered third over the middle, then fold the remaining buttered third on top, creating three layers. Rotate the dough 90° so the open folds face you.

7. Roll & Fold Repeatedly:
   Roll the dough into a 25×15 cm rectangle. Fold into thirds again (like a letter). Wrap in plastic and freeze 30 minutes. This quick freeze firms the butter, ensuring clean layers.

8. Second Lamination:
   Remove dough from freezer. On a floured surface, roll to 30×20 cm. Fold into thirds once more. Briefly chill 10 minutes to relax gluten.

9. Divide & Shape:
   Roll dough to 30×20 cm again. Cut into 8–10 even strips (3–4 cm wide). Place a line of chocolate chips along each strip’s center. Fold or roll each strip around a wooden skewer or simply roll into a log. Pinch seams to seal.

10. Final Proof:
    Place shaped rolls on a parchment-lined baking sheet. Cover loosely and let rest 20 minutes to puff slightly.

11. Egg Wash & Baking:
    Preheat oven to 180 °C (356 °F). Whisk together egg yolk and 1 tsp milk; brush rolls lightly. Bake 40–45 minutes until golden brown and crisp.

12. Finish & Serve:
    Let rolls cool 10 minutes. Dust with powdered sugar. Remove skewers if used. Serve warm, with optional fresh fruit or jam.

Nutritional Information (per roll, yields 10 rolls)

• Calories: 290 kcal

• Protein: 5 g

• Carbohydrates: 25 g

• Fat: 16 g

• Fiber: 1.5 g

• Sodium: 200 mg

The Origins and Popularity of the Recipe

Laminated pastries—layers of dough and butter folded and rolled—originated in 17th-century Europe, most famously in French croissants and Danish pastries. The rolling and folding technique creates the crisp, flaky texture synonymous with high-end bakeries. Chocolate-filled variants, like pain au chocolat, became staples in Parisian cafés. This recipe adapts those traditions, using a quick-chill method and fresh yeast to bring authentic layering into the home kitchen in significantly less time. Its modern appeal lies in accessibility—no bread-flour or stand mixer required—and in the satisfying interplay of buttery layers and melted chocolate.

Reasons Why You’ll Love the Recipe

• Flaky Texture: Distinct pastry layers achieved in under two hours.

• Chocolate Surprise: Each bite reveals gooey pockets of chocolate.

• Make-Ahead Flexibility: Dough and lamination can be paused and refrigerated.

• Impressive Presentation: Skewered rolls look striking on the table.

• Kid-Friendly: Chocolate and buttery pastry please young and old alike.

Health Benefits

• Moderate Portioning: Individual rolls help control indulgence.

• Filling Role: A protein-rich breakfast choice when paired with yogurt.

• Yeast Fermentation: May aid digestibility compared to chemically leavened doughs.

Serving Suggestions

• Breakfast: Accompany with fresh berries and Greek yogurt.

• Brunch: Pair with quiche, scrambled eggs, and fresh fruit salad.

• Dessert: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

• Beverages: Coffee, cappuccino, or a glass of cold milk highlight the pastry’s richness.

Common Mistakes to Avoid

• Too Warm Butter: Causes merging of layers—ensure butter is cold before grating.

• Over-flouring Surface: Adds dryness—use just enough flour to prevent sticking.

• Skipping Chilling Steps: Leads to butter leakage—adhere to freeze and rest times.

• Underbaking: Results in a doughy center—bake until crust is golden and crisp.

Pairing Recommendations

• Wines: Sweet Moscato d’Asti or a dry Prosecco for brunch.

• Teas: Earl Grey or Darjeeling complement the butter’s richness.

• Non-Alcoholic: Sparkling apple cider for festive occasions.

Cooking Tips

• Uniform Strips: Use a ruler and pizza wheel for even shaping.

• Chocolate Varieties: Dark, milk, or white chocolate chips all work; chopped bars create melty puddles.

• Flavor Variations: Add orange zest to the dough or cinnamon to the sugar for seasonal twists.

Similar Recipes to Try

• Classic Croissants: Laminated dough shaped into crescents.

• Pain au Chocolat: Chocolate-filled French pastry.

• Butterfly Cookies (Schmetterlingsplätzchen): Sweet laminated dough cookies.

• Danish-Style Cheese Rolls: Replace chocolate with sweetened cream-cheese filling.

Variations to Try

• Savory Version: Omit sugar, fold in grated cheese and herbs for breakfast rolls.

• Fruit-Filled: Use jam, Nutella, or fruit preserves instead of chocolate.

• Nuts & Spice: Sprinkle almonds and cinnamon sugar between layers.

Ingredient Spotlight: Fresh Yeast

Fresh yeast offers a subtle, aromatic flavor and vigorous rise, producing a tender crumb. Stored chilled, it dissolves readily in warm liquids, making it ideal for enriched doughs. Substitute active dry yeast (7 g) by mixing into flour.

Conclusion

These Chocolate Chip Laminated Dough Rolls combine centuries-old pastry techniques with modern shortcuts, delivering bakery-quality layers and molten centers at home. Whether enjoyed at breakfast, brunch, or as a sweet snack, their irresistible texture and chocolatey goodness will elevate any occasion.

Frequently Asked Questions

1. Can I use active dry yeast instead of fresh?
   Yes—use 7 g active dry yeast, mixing into flour.

2. How cold should the butter be?
   Fridge-cold or slightly firmer for best layering.

3. Can I freeze unbaked rolls?
   Freeze shaped, skewered rolls for up to 1 month; bake from frozen, adding 5–7 minutes.

4. Why grate the butter?
   Fine shreds distribute evenly, ensuring uniform layers.

5. How do I get more layers?
   Additional folds increase layers—repeat the roll-fold step one more time for extra flakiness.

6. My butter leaked—what went wrong?
   Dough was too warm or chilling insufficient; chill again before rolling.

7. Can I make a larger batch?
   Double ingredients and work in two batches to maintain manageability.

8. How do I store leftovers?
   In an airtight container at room temperature up to 2 days; reheat in a warm oven.

9. What pan is best?
   Use a rimmed baking sheet lined with parchment for even heat and easy cleanup.

10. Can I skip the skewers?
    Yes—simply roll into tight logs and bake directly on the sheet.