Chocolate Rolls Recipe
Ingredients
| Yeast package | 1 | |
| Salt | To Taste | |
| Flour | 2 1⁄2 Cup (40 tbs) | |
| Shortening | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Egg | 1 , beaten | |
| Cocoa | 1⁄3 Cup (5.33 tbs) | |
| Butter | 2 Tablespoon | |
| Powdered sugar | 1 Cup (16 tbs) | |
| Milk | 3 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon |
Directions
Soften yeast in 1 cup lukewarm water; beat in 1 cup flour.
Add shortening, sugar, 1 teaspoon salt, egg and cocoa; mix well.
Add enough remaining flour to make soft dough; place in greased bowl.
Grease top of dough; let rise for about 1 hour and 30 minutes.
Roll out on floured board.
Combine butter, powdered sugar, 1/8 teaspoon salt, milk and vanilla.
Blend until smooth.
Spread frosting over dough.
Roll up as for jelly roll; cut into 1-inch slices.
Place slices in greased 9 x 13-inch pan.
Let rise until doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Remove from pan; frost with any remaining frosting.
Add shortening, sugar, 1 teaspoon salt, egg and cocoa; mix well.
Add enough remaining flour to make soft dough; place in greased bowl.
Grease top of dough; let rise for about 1 hour and 30 minutes.
Roll out on floured board.
Combine butter, powdered sugar, 1/8 teaspoon salt, milk and vanilla.
Blend until smooth.
Spread frosting over dough.
Roll up as for jelly roll; cut into 1-inch slices.
Place slices in greased 9 x 13-inch pan.
Let rise until doubled in bulk.
Bake at 375 degrees for about 25 minutes.
Remove from pan; frost with any remaining frosting.
Chef
