Chocolate Carrot Rolls

Today I made Chocolate Carrot Rolls!

1/2 oz (2 envelopes) dry yeast, 1/2C warm water, 7-8C flour, 1C sugar, 1/2C butter, 12 oz reduced fat sour cream, 2 1/2 – 3C bittersweet chocolate discs, 8 oz baby carrots, chopped into discs

Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Stir in sugar.

Chocolate Carrot Rolls

Add 2C flour.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Add egg.

Chocolate Carrot Rolls

Add more flour.

Chocolate Carrot Rolls

Work in sour cream.

Chocolate Carrot Rolls

Break up the butter into small pieces. Work into batter.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Add enough flour to form dough into an elastic ball that is still slightly sticky.

Chocolate Carrot Rolls

Chocolate Carrot Rolls

Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.

Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking).

Chocolate Carrot Rolls

Spread about 2T carrot discs evenly on top of dough rectangle.

Chocolate Carrot Rolls

Sprinkle chocolate on top.

Chocolate Carrot Rolls

Roll up. Pinch ends.

Chocolate Carrot Rolls

Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.

Chocolate Carrot Rolls

Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.

Chocolate Carrot Rolls

Chocolate Carrot Rolls