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1
Grind the dried chestnuts finely.
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2
Dilute the yeast with 50 milliliters of warm water and the honey, cover and let it rest for 10 minutes.
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3
Bread machine method:
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4
Place all the ingredients in the bowl (first the liquid ingredients, then the dry ingredients, and the salt last) and turn the machine on to the kneading and rising function (1 hour and 30 minutes), leave the dough in the bowl in the machine for an additional hour.
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5
Kneading by hand method:
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6
Preheat the oven to 190C.
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7
Sift the flour with the ground chestnuts and the cocoa in a bowl, make a well in the center.
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8
Place the yeast in the well and sprinkle the flour with 2 pinches of salt.
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9
Begin kneading the dough with the flours, incorporating 130 to 150 milliliters of warm water a little at a time, add the softened butter and continue kneading for 5 minutes.
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10
Shape the dough into a ball, cover with a damp cloth and let it rest in a warm area until it has doubled in volume.
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11
Punch down the dough delicately, and using your hands, roll the dough into many chestnut shaped rolls (each roll weighing approximately 35 grams), coat the base of the rolls in flour, and place them on a wax paper-lined baking sheet.
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12
Cover the rolls with a kitchen towel and let them rise for 50 to 60 minutes.
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13
Bake for approximately 30 minutes.
