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.
Stir in sugar.
Add 2C flour.
Add more flour.
Work in sour cream.
Break up the butter into small pieces. Work into batter.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
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).
Spread about 2T carrot discs evenly on top of dough rectangle.
Sprinkle chocolate on top.
Roll up. Pinch ends.
Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.
Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.