Chocolate Yogurt Rolls

Today I made Chocolate Yogurt Rolls!

1t active dry yeast, 3-3 1/2C white flour, 2/3C nonfat plain yogurt, 1/3C cold water, 2t salt, 1/4C brown or white sugar, 1-1 1/4C mini chocolate chips, oil or butter for greasing a bowl

Please Note: This is a yeast recipe that requires three (3) “proofs” (risings).

Heat water to between 105 degrees F and 115 degrees F. If you don’t have a thermometer, test the water on the inside of your wrist. The water should be barely tolerable. If the water burns your wrist, it’s too hot. Better to have cooler than hotter water. If the water is too hot, it will kill the yeast. Pour water onto the yeast in a large bowl. Sprinkle in 1t of the sugar. Stir gently until dissolved. Set aside 10 minutes or until foamy. Pour in some flour and mix some. Alternate flour, remaining sugar, yogurt, salt and cold water until a dough forms. Do not put the salt in first or it will kill the yeast. Knead dough until smooth and elastic, and possibly a bit sticky. Grease a large, clean bowl and put the dough in it. Rub the dough on the bottom, and turn it over. Cover with plastic wrap. Put in a slightly warm place to rise for about 1 hour. Then punch down the dough, and let rise again, for about 45 minutes. Take dough in small mounds and roll out as thin as possible, to desired size (1-3 inches). The dough will be elastic. Press mini chips into each roll. Roll up, keeping the chips away from the edges.

Choc Yo Rolls

Pinch the edges very well to seal, or else the rolls will unravel during baking. Place on greased cookie sheets. Cover with plastic wrap. Set aside to rise a third time, about 30 minutes. Preheat oven to 350F.

Choc Yo Rolls

Remember to take off the plastic wrap before baking. Bake 10-12 minutes, or until lightly browned.

Choc Yo Rolls