This buttery and chocolatey roll is the perfect addition to a special brunch–in the Sukkah or anytime of year.
One day this summer, I was chatting with my sister and she told me that she had just baked something worth making just for the smell alone. I happened to be in her neighborhood, so I popped in to see what the fuss was about.
She wasn’t wrong. Her house smelled like the most delicious bakery. And when we broke into one of these buns, we knew we had to share the joy. This recipe was inspired by something she saw online, and several batches later, we had tweaked it to our idea of perfect.
The recipe is definitely easier to prepare in a stand mixer, but can be done by hand like any challah dough. It takes about 2 hours from start to finish, with just about 15 minutes of hands-on time. And while it’s best served fresh, it also freezes and heats up well. But always serve it warm!
Note: Don’t try to make this pareve. It’s all about the buttery flavor. And mini chocolate chips are just so much better than regular ones here.
Make the dough as directed below, then add in the mini chocolate chips.
You can do this either in the mixer or by hand, either way works.
Divide the dough into 18-24 parts and shape them each into smooth round balls.
Place the rolls onto two baking sheets lined with parchment paper. Cover loosely and let the rolls rise for 15 minutes. Then brush with egg wash, and finally…
… sprinkle the remaining mini chocolate chips on top of the rolls.
Bake until the tops are golden brown.
Chocolate Chip Brioche Buns
Ingredients
- 1 cup milk
- ½ cup hot water
- ½ cup 1 stick) melted butter (not hot)
- ⅓ cup white sugar
- 2 ¼ tsp active dry yeast
- 6 cups all-purpose flour (plus half cup, if needed)
- 1 tsp salt
- 2 eggs
- 1 ¼ cups mini chocolate chips, divided
- 1 egg, for egg wash
Instructions
- In a bowl or 4-cup measuring cup, combine milk, hot water, melted butter, and sugar. Add in yeast, whisk it in and let it proof for 10 minutes. Pour mixture into the bowl of a stand mixer. (If you have a dairy mixer bowl, you can just put it all straight in there. We just don’t want to use hot water and dairy in a pareve mixer bowl.)
- Add in 6 cups all-purpose flour, salt and eggs. Turn the machine to low, until the dough starts to come together. Increase the mixer to medium for about 6-8 minutes. If the dough is too sticky, gradually add the last half cup of flour. The dough should be slightly sticky.
- Cover the mixer bowl and let the dough rise for 1 hour at room temp. until doubled in size.
- Once risen, add 1 cup mini chocolate chips and knead until combined. (You can do this by hand, too.)
- Divide the dough into 18-24 parts and shape them each into smooth round balls. Place the rolls onto two baking sheets lined with parchment paper.
- Cover loosely and let the rolls rise for 15 minutes. Then brush with egg wash and sprinkle the remaining ¼ cup of chocolate chips on top of the rolls.
- Bake at 350℉ for 20-22 minutes or until the tops are golden brown.
- Serve warm.
Looks yum!
Would it make sense to use chocolate flavored chips as opposed to real chocolate chips- as those stay soft and don’t get hard?
If these are made in quantities that wouldn’t ne finished in one meal, they would need a special shape to indicate that they are dairy. Otherwise, they would not be Kosher!! Ask your LOR if you don’t believe me 🙂