Chocolate Hazelnut Rolls
Serves 24
150 mins prep
20 mins cook
170 mins total
These indulgent chocolate hazelnut rolls are soft, fluffy, and filled with a rich homemade hazelnut chocolate filling — perfect for brunch, or dessert. Enjoy them warm from the oven or reheat later for a cozy treat. They also freeze beautifully — you’d never guess they include a bit of whole wheat flour. Check out the Tangzhong tip in the Notes section to make them even softer and lighter!
Make the Dough
Activate Yeast: Warm milk to 125°F (see notes for active-dry yeast) and pour into a stand mixer bowl fitted with a dough hook, or use a large mixing bowl if kneading by hand. Whisk in yeast and 1 tablespoon sugar; let it rest for [timer minutes=5]5–10 minutes[/timer] in a warm place until the yeast foams.
First Hydration: Add 1½ cups bread flour, 1½ cups whole wheat flour, remaining sugar, butter, eggs, and salt (plus milk powder if using). Mix on low speed until a sticky dough forms, scraping down the sides as needed. Let the dough rest for [timer minutes=20]20 minutes[/timer] to allow the flour to fully absorb the liquids.
Final Dough: Gradually add remaining bread flour, 2 tablespoons at a time, giving the flour time to absorb the liquids. Increase the speed to medium and knead for [timer minutes=6]6–10 minutes[/timer] until the dough is soft, tacky, slightly sticky and pulls away from the sides of the bowl. Avoid adding too much flour — only add a teaspoon at a time after this point if needed.
Tip: Go slowly to allow the flour to absorb the liquids, adding too much flour will make the rolls less moist. Let the dough rest in between kneading if it still feels sticky.
Check Gluten Development: Do the windowpane test - gently stretch a small piece of dough until it’s thin enough for light to pass through. Hold it up to a window — if it stretches without tearing, the dough is ready for proofing. If it tears, knead a little longer and test again.
First Rise: Lightly oil the dough and the bowl, then cover with a damp towel or lid. Let the dough rise in a warm place until doubled in size, for about [timer minutes=60]1–2 hours.[/timer] I usually place it in an unheated oven. To speed up the process, you can set a bowl of hot water on a lower rack (away from the dough) to create gentle warmth and humidity.
Prepare Chocolate Hazelnut Filling
Toast Hazelnuts: Preheat oven to 350°F (175°C). Spread the hazelnuts on a parchment-lined baking sheet and toast for [timer minutes=10]10–15 minutes[/timer], stirring occasionally, until fragrant and lightly golden. Wrap the warm nuts in a kitchen towel, steam for a minute, and rub to remove most of the skins. Let them cool completely.
Process Nuts: Transfer the cooled nuts to a food processor. Blend on low speed at first, scraping down the sides as needed, then increase to high speed and process until smooth and glossy (about [timer minutes=5]5–7 minutes[/timer]).
Make Filling: Add honey, oil, cocoa powder, and vanilla extract. Blend until the mixture becomes creamy and spreadable, scraping the sides occasionally.
Tip: Adjust sweetness to taste with extra honey, and use a little more oil if needed for a smoother consistency.
Shape the Rolls
Roll Dough: Once the dough has doubled in size, punch it down and shape it into a smooth ball. Lightly flour the work surface and rolling pin, then roll the dough into a smooth and evenly thick 12×16-inch rectangle.
Spread Filling: Spread a thin, even layer of the hazelnut filling over the dough, leaving a 1-inch border along the sides. Sprinkle the chopped chocolate evenly over the top.
Make Log and Slice: Starting from the long (16-inch) side, roll the dough tightly into a log and pinch the seam to seal. Use a blunt knife to mark 12 equal sections. Slide a string of unflavored dental floss under the log and position it with the first marking. Holding one end of the floss in each hand, cross the ends over each other and pull gently but firmly to slice cleanly through the dough. Repeat for all markings, to get a total of 12 pieces. (A sharp knife works too.)
Arrange the rolls in a parchment-lined 9×13-inch baking dish, spacing them about 1 inch apart to allow for rising. (See Notes for skillet option.)
Bake and Serve
Preheat the oven to 400°F.
Second Rise: Cover the rolls with a kitchen towel or plastic wrap and let them rise until puffy and almost doubled in size, for about [timer minutes=30]30–60 minutes[/timer].
Egg Wash & Bake: Brush the tops with the whisked egg and sprinkle with crushed hazelnuts. Lower the oven temperature to 375°F and bake until golden brown and puffed up, for about [timer minutes=16]16–22 minutes[/timer]. Tent with foil about two-thirds of the way through baking if the rolls begin to brown too quickly.
Optional Icing: While the rolls bake, warm the homemade chocolate hazelnut spread in 15-second increments in the microwave for 15–30 seconds total. Stir in milk or cream until smooth. For a richer flavor, whisk in a little instant coffee powder.
Serve: Let the baked rolls cool for about [timer minutes=10]10 minutes[/timer], then drizzle with icing if desired and serve warm.