Sort ingredients
angelab57
QR Code
Listen
Pdf
The night before combine the starter, water, flour, cocoa powder, oil, honey and eggs in the bowl of a stand mixer. Knead with a dough hook, at medium-low speed, until it is smooth and elastic. It should easily pull away from the sides of the bowl. Cover with plastic wrap, a beeswax wrap, or a lid.
Let the dough rise overnight at room temperature (in a warm spot). It should double. About 8-10 hours or slightly longer.
The next day, add in the baking soda, baking powder, and salt. Mix until well combined. Knead for about 5 minutes in the stand mixture until the dough becomes stretchy.
Preheat the oven to 375 degrees.
In a separate small bowl, combine butter, sugar, and cocoa powder.
Roll dough on a lightly floured surface into a 12” by 16” rectangle with a rolling pin.
Spread cocoa and butter mixture. Sprinkle it with chocolate chips (or chopped dark chocolate).
From the short end, roll tightly.
Cut into 1” rolls with a sharp knife or string. (This will yield 12 rolls)
Place in a 9” by 13” baking dish, or a large cast iron skillet, and bake for about 25 minutes or until they are baked through, and start to turn a little golden brown around the edges.
Allow to cool for a bit.
Create the glaze by mixing the ingredients in a large mixing bowl.
Pour over the top of the rolls. Enjoy.