chocolate (sc)rolls

by Anne Grace on June 22, 2012

It’s been a(long)while. I suppose the motivation to keep this site up and running waned as time went by. It’s been reignited after my reminiscing and reading through old posts. Hopefully it will last this time round!


I recently had a debate with a friend as to whether buns of these shape should be called scrolls or rolls. My thoughts were that the word ‘scroll’ just sound cooler and possesses more flair and sophistication. His argument was “who wants to eat a scroll?” and “saying ‘roll’ requires less effort”.

I still think ‘scroll’ sounds cooler. Back me up on this? ^^

Anyway, this is a recipe I pulled off smitten kitchen. She calls it ‘chocolate swirl buns’. I suppose it’s got a different feel to it.

I would typically have lined this up in a square dish side by side so they balloon up and stick together. This way I can have the delight of pulling apart soft fluffy buns. This is a different, neater way of doing it. Saves some messiness I’d say because there is a lot of chocolate in this one.

On to the recipe.

chocolate (sc)rolls (recipe from smitten kitchen)


1/2 cup (120ml) milk
1/4 cup (50g) sugar
1 packet dry yeast (7g)
1 large egg
2 cups (250g) multipurpose flour
1/2 tspn salt
3 tbsp (45g) butter

3 tbsp (45g) butter at room temperature
1/4 cup (50g) sugar
225g cooking chocolate
cinnamon (up to you, to your heart’s delight)


1. warm the milk + dash of sugar and add the yeast to it. let it sit for about 5 mins until it gets foamy.
2. whisk the egg + remaining sugar and slowly add in the yeast-milk mixture.
(3. throw all the dough ingredients into the breadmaker, put on the dough setting.)
3. if you no breadmaker, mix flour+salt, incorporate yeast-egg-milk mixture and add the butter until well combined.
4. knead for 10-15 mins. or do everything in the mixer with the dough hook.
5. the dough will look stringy, sticky and yucky. resist urge to add flour.
6. put the dough in a bowl and allow it to rise for an hour or until it doubles. (trick for those in wintry climate: heat the oven up to the lowest temperature, turn it off and chuck the dough in. things will get sweaty but the dough will rise oh-so-nicely.)


1. chop chocolate into small chunks.
2. transfer chocolate,sugar and salt (+ cinnamon) into the food processer. whizzzzz it.
3. add butter. whizzzzzz till it mixes through.
4. if no food processor, chop and mix everything.

Assembling the buns
1.  butter the tins.
2. roll out the dough as thin as your guts tell you to.
3. spread the chocolatey mix alllllllll over the piece of dough.
4. roll from one end to the other. like the swiss roll kinda roll. just that this ain’t swiss roll.
5. cut into 4-5cm widths. up to you.
6. put the rolls into the tins.
7. set aside to rise another 30-45 mins.
(8. brush eggwash on it. i usually ignore this step. wastes one egg for me)

preheat oven to 180˚c. pop the buns in for about 20 minutes until they are nice and brown the way you like it. or if the house smells like sweet, sweet bread.

My mistake in this one was whizzing the butter with the chocolate chunks altogether. It came up all gunky and it was very hard on my poor food processor. I think I should have chopped the chocolate into smaller chunks too. Laziness got the better of me.

Anyway, yes. Chocolate (sc)rolls for you.






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