John’s Chocolate Rolls with Vanilla Mascarpone

  • John’s Chocolate Rolls with Vanilla Mascarpone

John’s Chocolate Rolls with Vanilla Mascarpone


(makes 9-10 x 50g rolls)



1 tsp active dried yeast granules

1½ tsp sugar

62.5ml (1/4 cup) lukewarm water

25g {2½ tbsp} unsalted butter (melted but not boiled)

125ml (½ cup) milk

 ¾ tsp flaky sea salt

245g (1 + 3/4 cups) flour {preferably bakers’ or strong flour} (plus extra for dusting)

olive oil for greasing bowl

60g dark {70%} chocolate tablet (roughly chopped)

1 egg yolk mixed with 2 tbsp water to make egg glaze

15g (1½ tbsp) sugar for sprinkling

Vanilla Mascarpone



  • Into a small bowl place yeast, sugar and water and combin Leave for 5 to 15 minutes or until frothy.
  • Place butter, milk and salt into a jug and warm, in microwave or by placing jug into a larger of hot water. Mixture needs to be same temperature as yeast mixtur
  • Place flour into a bowl of an electric mixer fitted with dough hook. Add yeast and milk mixture and slowly mix until just combined and dough forms a ball. If a little flour remains on bottom of bowl, add a tablespoon of cold water, while mixer is running, to incorporate flour into dough.
  • Lightly oil interior of a large bowl. Transfer dough to bowl. Cover bowl with plastic wrap. Place bowl in a warm place for at least one hour or until dough rises to twice its original siz 
  • Turn dough out of bowl onto bench and knead for 10 -15 minutes or until smooth and shiny.
  • Break dough into 50g pieces and shape into rolls.
  • Lightly flour a baking tray. Place rolls onto a floured tray for 10-15 minutes until dough has relaxed.
  • Lightly grease and flour a second tray.
  • Take each roll and place on workbench. Flatten to a 9cm disc-shap Turn over so soft side is facing upwards.
  • Divide chocolate into 9 – 10 and place a portion on centre of dough disc, in a row.
  • Fold one side of dough over chocolate and flatten to fully enclose chocolate and form a long roll. Using the palm of your hand lightly roll dough backwards and forwards to seal the two ends.
  • Place rolls onto prepared tray, seam-side down. Cover with a clean tea towel and set aside in a warm place for 20 minutes or until double in siz
  • Preheat oven to 200°C.
  • Brush tops of rolls with egg wash and lightly sprinkle with sugar.
  • Place rolls into preheated oven and bake for 10-12 minutes or until rolls are golden brown and bases sound hollow when tapped.
  • Serve warm or at room temperature with Vanilla Mascarpon


Vanilla Mascarpone



250g mascarpone

1/2 tsp vanilla extract

1/4 tsp vanilla paste

1 tsp sugar



  • Into a small bowl place mascarpone, vanilla extract, vanilla paste and sugar and mix until smooth.
  • Serve at room temperature.