These Chocolate rolls with a caramel candy topping dipped in melted baking chocolate are a Christmas tradition for my family.
Chocolate Rolls Recipe
2 tbsp. yeast
2/3 cup sugar
1 cup water
1 ½ cup milk
1½ tsp. salt
2 tbsp. baking powder
4 eggs, mixed
1/2 cup margarine, melted
7+ cups flour
Combine yeast, sugar and warm milk and warm water. Once foamy, add the rest. Add flour to make a soft slightly tacky dough. Knead until smooth. Divide in half. Place each dough in a greased bowl. Cover and let rise until double. On a lightly floured surface, Roll out each dough 18x28 inches rectangle. Spread chocolate filling onto the doughs. Roll up. Cut into 1 1/2 inch rolls. Place on parchment lined baking sheets. Let rise until double ( about 1 hour), then bake at 375 F for 6-8 minutes, until just the slightest hint of golden. Makes 40 large rolls.
CHOCOLATE FILLING
1 cup milk
1 cup sugar
1/4 cup cocoa
1/4 cup flour
1 tsp. vanilla
½ cup margarine
1/2 cup baking chocolate squares
In a saucepan, combine dry ingredients. Add milk and baking chocolate. Cook until thick and chocolate has melted, then spread on dough.
When the rolls are done baking, top with candy sauce.
CANDY SAUCE
2½ cups evaporated milk
1 cup sugar
5 tbsp. cornstarch
1/2 cup corn syrup
1 TSP vanilla
Combine sugar and cornstarch. Add a little milk at a time to keep it a smooth mixture. Bring to a simmer with all the rest of the ingredients added. Cook until boiling. Top the baked rolls with Candy Sauce.
For the final step chill the rolls by placing them in the fridge or freezer. Once cold, drizzle or dip each roll with melted chocolate.