Cream Cheese and Chocolate Butter Rolls

1. 1

   Put all the ingredients except for the chocolate chips and cream cheese into a bread maker.

2. 2

   Start the bread maker to knead the dough and leave it until the first proofing is done.

3. 3

   Take out the dough from the bread maker, and divide into 6 portions, and roll into balls.

4. 4

   Roll out with a rolling pin.

5. 5

   Roll it up from the end and shape into a cone.

6. 6

   Leave to rest for 15 minutes.

7. 7

   Cover with a tightly wrung out cloth to prevent drying.

8. 8

   Roll it out with the rolling pin to make it about 25 cm in length.

9. 9

   Place the desired amount of chocolate chips and cream cheese on the dough.

10. 10

    Don't put too much at the end of the dough.

11. 11

    Roll it up tightly to start with, and seal the ends firmly.

12. 12

    When finished rolling, allow to rise for the second proofing at 30 C for 40-50 minutes.

13. 13

    The rolls will double in size.

14. 14

    After the second proofing, brush an egg wash (not listed) or milk (not listed).

15. 15

    Preheat the oven to 180C.

16. 16

    Lower the temperature to 170C and bake for 15 minutes.

17. 17

    The rolls are so soft when freshly baked and you can even see your finger marks on them.

* Per serving · 4 servings · Values may vary.

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