On Sunday while my mind was wandering during church, I started thinking about making rolls when I got home. The recipe I wanted to use calls for milk for the liquid, and thinking about that, I remembered I had some chocolate milk in the fridge. Hmmm...what would rolls made with chocolate milk be like?
I've never seen a roll recipe that calls for chocolate milk, but decided not to let that stop me. So, when I got home, I made a regular batch for dinner and a chocolate batch for fun.
The color was only little darker than normal, similar to what you might see if some whole wheat was added. I decided I would experiment further...so I rolled out the dough and spread nutella on it, then rolled it up cinnamon-roll style.
mmmm...I was pleased with the results. The bread itself doesn't taste very chocolate-y, but the nutella takes care of that. I think this could lead to a pretty good breakfast roll and I might have to experiment again in the future.
Why I have a blog
- Holly
- Since I never seem to get around to sending out Christmas cards or letters, I decided to blog a bit to keep my fans updated. :-)
That sounds fun! Once I made some chocolate no-knead bread. It called for plenty of cocoa powder and it was very dark, but it still didn't taste much like chocolate. Nutella fixed that, though.
ReplyDeleteDelectable.
ReplyDelete