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One of the plus sides of knowing your way around the kitchen is that food is quite often an acceptable form of currency in my social circle. Oftentimes, people will happily trade goods and services for the right dish. And, really, who ISN’T more likely to lend a helping hand if it means you will almost definitely get some good food out of it at some point?
So, when one of my friends helped me out of a serious bind, I promised her something delicious in return. Since dulce de leche is one of her absolute favorite things, I wanted to make something that had dulce de leche in it. This recipe for chocolate dulce de leche rolls came to me in the morning of the day that she was scheduled to come and collect on my debt.I make the dough for the rolls in a bread machine, because I am lazy like that. You can knead the dough by hand, if you prefer, but this makes like SO much easier.
Once the dough cycle is done, turn the dough out onto a lightly floured surface. Roll it out into a rectangle, spread the dulce de leche on it, and then roll it up like a jelly roll so you have a long cylinder of dough and dulce de leche. Cut this cylinder into 12 pieces.
Normally, you would put all 12 of the rolls in a 13″ x 9″ rectangular pan. However, my original plan was to only bake half of the batch that day, and freeze the other half to bake another time. That is, until my friends looked at me and said “Why would you do that when we’re here?” So, we’re baking them all at once!
Instead, put one on a plate and drizzle it with warm bittersweet chocolate ganache. The bittersweet chocolate tempers some of the sweetness of the dulce de leche, but you will probably still want a glass of milk to enjoy this roll with.
These chocolate dulce de leche rolls would make for a nice “special occassion” breakfast, or can be an indulgent dessert. No matter what you make them for, they will be delicious.
Chocolate Dulce de Leche Rolls
(adapted from recipe on Tasty Kitchen)
- 1 large egg
- ½ cup warm milk
- ¼ white sugar
- ¼ cup butter, melted
- ¼ cup warm water
- ½ tsp salt
- 1/3 cup cocoa powder
- 2 ½ cups all-purpose flour
- 2 cups dulce de leche
For the ganache
- 4 ½ oz bittersweet chocolate, chopped
- ½ cup heavy whipping cream
Place all of the ingredients (except the dulce de leche) in the pan of the bread maker in the order specified by the manufacturer. Select the Dough cycle and press Start.
Once the Dough cycle is complete, turn the dough out onto a lightly floured surface. Roll into a 16″ x 20″ rectangle. Spread the dulce de leche on the rolled out dough, leaving about a 1 inch on all sides. Roll the dough up into a cylinder and cut into 12 rolls. Place rolls on a greased 13″ x 9″ baking pan. Cover and allow to rise until doubled in size, about an hour.
Preheat the oven to 350º. When rolls have doubled in size, bake in the preheated oven for 20 minutes, or until lightly browned (it will be hard to tell since they’re chocolate, but do your best!).
While the rolls are baking, you can make the chocolate ganache. Heat the cream in a saucepan over medium heat. Place the chopped chocolate in a heat-proof bowl. When the cream is about to boil, remove from heat and pour over the chopped chocolate. Stir gently until all of the chocolate has melted and the mixture is smooth.
To serve, place a hot roll on a plate and drizzle with chocolate ganache.