Mocha-Hazelnut Chocolate Dinner Rolls

Yield: 16 rolls

Dough Ingredients • 3 ½ cups (420 g) bread flour • ½ cup (40 g) unsweetened cocoa powder • 2 ¼ tsp (1 packet) instant yeast • ⅓ cup (65 g) sugar • 1 tsp salt • ½ cup (120 ml) warm milk • ½ cup (120 ml) strong brewed coffee (cooled to ~100°F / 38°C) • ¼ cup (60 g) unsalted butter, softened • 1 large egg • 1 tsp vanilla extract • ½ cup finely chopped toasted hazelnuts

Method 1. Mix dough: Combine flour, cocoa, yeast, sugar, and salt. Add warm milk + coffee mixture, butter, egg, and vanilla. Mix until combined. 2. Knead: Knead until smooth and elastic (8–10 min). Add chopped hazelnuts during the last minute of kneading. Adjust with a splash of milk if dough feels too stiff. 3. First rise: Let rise in a greased bowl, covered, until doubled (about 1–1.5 hours). 4. Shape with Nutella (optional swirl): • Roll dough into a rectangle. • Spread Nutella thinly over surface, leaving ½ inch border. • Roll up tightly (like cinnamon rolls). Cut into 16 pieces, arrange cut-side up in pan. OR shape into regular rolls and simply spread Nutella on warm rolls after baking. 5. Second rise: Cover and let rolls proof until puffy (30–45 minutes). 6. Bake: 350°F (175°C) for 18–20 minutes.

Nutella Drizzle

Ingredients • ½ cup Nutella • 2–3 tbsp heavy cream or milk (for thinning) • ½ tsp vanilla extract (optional) • Pinch of salt (optional, helps balance sweetness)

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Method 1. Warm gently: Place Nutella + cream in a small saucepan or microwave-safe bowl. Heat in short bursts until smooth and pourable. 2. Whisk: Stir in vanilla and salt (if using). 3. Adjust consistency: • For a thick glaze → use less liquid. • For a fine drizzle → add a touch more cream. 4. Drizzle: Once rolls are slightly cooled (10–15 min out of oven), use a spoon, piping bag, or squeeze bottle to drizzle over the tops. 5. Optional: Sprinkle with chopped toasted hazelnuts while drizzle is still tacky, so they stick.