Makes 9 rolls
350g white bread flour
30g cocoa powder
1/2 teaspoon salt
10g + 30g caster sugar
7g dried yeast
1 cup lukewarm water
25g butter, cubed and softened + 1 teaspoon butter, melted
75g choc bits, or roughly chopped chocolate
In a small bowl, whisk together 4 tablespoons of the lukewarm water, 10g sugar and dried yeast. Leave to rest for approximately 15 minutes, or until frothy.
In a large bowl, combine the flour, cocoa powder, salt and remaining sugar. Stir until well combined, and then make a well in the centre.
Add the yeast mixture to the dry ingredients. Using your hands, mix together the flour and yeast mixture, adding in the remaining water slowly until it comes together into a rough dough.
Tip out onto a clean, lightly floured bench and knead in the softened butter.
Continue kneading for approximately 10 – 15 minutes, or until the dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with sheet of lightly oiled plastic wrap, and place in a warm place for around an hour, or until the dough has doubled in size.
Knock back the dough, tip out onto the bench, and knead in the chocolate until well distributed.
Place dough back into the oiled bowl, cover with the plastic wrap, and leave in a warm place for 5 – 10 minutes.
Lightly butter a 20cm x 20cm square tin.
Divide the dough into 9 portions of equal size. Roll into balls, and place into the buttered tin.
Cover the tin with the plastic wrap, and leave in a warm place for another 45 minutes, or until doubled. There should be no gaps between each of the balls.
Preheat oven to 190C.
Bake for 25 minutes.
Remove from oven and brush the tops with melted butter.
Leave to rest in tin for 5 minutes, then tip out onto a wire rack to cool.