Experience the delight of homemade twin-flavored rolls featuring a luscious cocoa-infused chocolate batch and a classic plain batch—all in one bake. Perfect for family breakfasts, afternoon tea, or special gatherings, these homemade rolls bring warmth, tradition, and irresistible flavor to your table.
Cooking Time
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Preparation Time: 30 minutes
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First Rise: 45–50 minutes
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Shaping & Second Rise: 35–40 minutes
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Baking Time: 24–27 minutes
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Total Time: Approximately 2.5–3 hours
Ingredients
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300 ml warm milk (split into two 150 ml portions)
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8 g dry yeast (4 g per dough)
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2 tsp baking powder (1 tsp each)
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5 tbsp sugar (3 tbsp for plain, 2 tbsp for chocolate)
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½ tsp salt (¼ tsp per dough)
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2 eggs (1 each dough)
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2½ tbsp cocoa powder (chocolate dough only)
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700–750 g wheat flour (350–375 g per dough), added in portions
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60 g butter (30 g per dough)
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Egg wash: 1 egg yolk + 1 tbsp milk
Step-by-Step Cooking Directions
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Prepare Doughs: Warm the milk and dissolve 4 g yeast in each 150 ml batch. Mix in eggs, sugar, baking powder, and salt. Add cocoa to one.
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Combine Dry Ingredients: Gradually add 350–375 g flour to each bowl, mixing with a spatula.
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Knead: Finish kneading in the bowl for 2–3 minutes, then add 30 g butter. Knead on a floured surface for 5–6 minutes until smooth, elastic, and non-sticky.
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First Rise: Lightly oil bowls, place each dough in its bowl, cover, and let rise for 45–50 minutes until doubled.
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Shape Rolls: Chop the chocolate dough into 18 parts, roll into balls, and place on baking paper. Repeat with the plain dough into 17 balls.
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Second Rise: Cover rolls with a towel and let rise for 35–40 minutes.
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Bake: Brush rolls with egg wash, bake at 180 °C for 24–27 minutes. Cover with foil during the final 5–6 minutes to prevent over-browning.
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Cool & Serve: Let rolls cool slightly before serving while warm and soft.
Nutritional Information (approx. per roll)
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Calories: ~150–200 kcal
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Carbs: ~25 g
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Protein: ~4 g
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Fat: ~6 g
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Fiber: ~1 g
The Origins and Popularity of the Recipe
This mash-up of chocolate and plain yeast rolls combines heritage baking methods with modern flavor fun. Yeast rolls are classics across Europe and North America, and the cocoa twist adds a café-style flair. Preparing two doughs shows baking creativity popular with home bakers and dessert lovers.
Reasons You’ll Love It
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Two flavors in one bake—pleasing both chocolate lovers and classic bread fans.
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Soft inside, lightly crisp outside—perfectly balanced texture.
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Great for large groups—mix-and-match plates.
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Involves hands-on shaping, ideal for kids or group baking.
Health Benefits
Homemade rolls let you control ingredients—no preservatives, adjustable sugar, and wholesome wheat flour. Cocoa adds antioxidants, and using moderate fats keeps recipes lighter than store-bought pastries.
Serving Suggestions
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Warm with butter or jam
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Split and fill with cream cheese or Nutella
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Serve alongside coffee, tea, or hot cocoa
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Pack for school lunches, picnics, or work snacks
Common Mistakes to Avoid
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Using too-hot milk—kills the yeast.
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Skipping kneading—results in dense, flat rolls.
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Inconsistent portion sizes—uneven baking times.
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Under-rising—leads to heavy, thick-textured rolls.
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Overbaking—the rolls dry out and harden.
Pairing Recommendations
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Warm drinks like hot chocolate, latte, or herbal tea
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Cream-based coffee drinks (latte, cappuccino)
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Fresh fruits like berries or sliced bananas
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Soft cheeses such as ricotta or mascarpone
Cooking Tips
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Temperature: Dough rises best at 24–27 °C.
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Instant yeast is faster and easier—no need to proof.
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Add cocoa last to prevent dry lumps.
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Roll dough balls slightly under tension for smooth tops.
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Let cooled rolls rest 10 minutes before slicing for best crumb.
Similar Recipes to Try
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Marble swirl buns
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Chocolate chip brioche buns
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Cinnamon sugar rolls with cocoa
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Classic dinner rolls
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Whole-wheat cocoa buns
Variations to Try
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Nutella-filled: Flatten dough balls, add small Nutella dollop, reshape.
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Cheese-stuffed plain: Include cheddar or mozzarella centers.
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Seeded toppings: Sprinkle poppy or sunflower seeds.
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Spiced cocoa: Add ½ tsp cinnamon or chili for flavor depth.
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Sweet glaze: Brush with honey-lemon or simple sugar glaze after baking.
Ingredient Spotlight: Dry Yeast
Dry yeast (instant or active) is essential for achieving consistent rise and soft texture. Instant yeast blends directly into dough—fast, reliable, perfect for home baking.
Conclusion
Your kitchen will smell of baked goodness as these twin dough rolls rise and bake. Creamy plain rolls and chocolate ones together offer variety and delight. Serve them fresh and watch them vanish as guests and family gather for warming bites of soft, golden, homemade bliss.
Frequently Asked Questions
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Can I halve the recipe?
Yes—reduce ingredients proportionally and shape fewer rolls. -
Can I use fresh yeast?
Yes—use about 15 g fresh yeast instead of 8 g dry. -
Can I freeze the dough?
Yes—freeze before shaping. Thaw, shape, rise, and bake later. -
What if dough is too sticky?
Add flour by tablespoon increments while kneading. -
Why didn’t my dough rise?
May be due to old yeast or overly hot/cold environment. -
Why are plain rolls smaller?
Both doughs use same weight. Slight cocoa addition means chocolate may weigh more. -
Can I shape into larger rolls?
Yes—adjust portions and baking time accordingly. -
Can I add mix-ins?
Yes—fold chocolate chips or dried fruits into dough during kneading. -
Can I use milk only or water only?
Yes—milk gives richness, but plain water works too. -
How should I store leftovers?
Keep in airtight container or bag for 2–3 days, or freeze for up to 1 month.