- 1
Ingredients
- 1/4 cup warm water
- 1/2 ounce (2 envelopes) dry yeast
- 1/4 cup plus 1 t sugar -- divided
- 2 1/2 cups flour
- dashes salt
- 4 Tablespoons margarine -- at room temperature
- 1/4 cup canola oil
- 1 large egg plus 1 large egg white
- FILLING
- 1/2 cup margarine -- at room temperature
- 1/4 cup unsweetened cocoa
- 3/4 cup sugar
- 1/3 cup mini chocolate chips
Preparation
Step 1
To make the dough: Place warm water, yeast and 1 teaspoon of sugar into a large mixing bowl of a stand mixer and let sit for 10 minutes until the mixture bubbles and thickens. Add the 1/4 cup sugar, flour, salt, margarine, oil, egg and egg white.
Combine with dough hook until all ingredients are mixed in. Cover with plastic wrap and let rise 1 1/2 hours.
To make the filling: Place margarine in a large bowl and beat until creamy. Add cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while dough is rising.
Preheat oven to 325. Place mini muffin papers into a 12 cup mini muffin pan. You will need to do this in batches.
After the dough has risen, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12 inch rectangle so the 12 inch side is facing you. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips over the chocolate filling and roll up tightly the long way.
Cut into 1/2 inch slices and place one in each mini muffin cup, cut side up. You will have about 24 slices. Repeat with rest of dough.
Bake for 13 minutes. Freezes well.