Originally Posted by
gaobest
so I didn’t make the blueberry but I did make more rolls on Sunday and I repeated it today. Now we have like 12 rolls so no more rolls to make...
but now I’m wondering HOW to make the rolls with chocolate chips so that the rolls would be chocolate rolls. Is it possible? Would I add chocolate chips to the dough after it’s risen? I did see on Maangchi that someone adds sausage to them.
THIS IS SO EXCITING!!!!!!!
😁😁😁
Am really happy these worked out for you. This is how Maangchi recommends you take these to the next level:
https://www.maangchi.com/recipe/cinnamon-rolls
Obviously, no need to use the syrup, cinnamon, dried fruit/nuts if you prefer toffee spread and chocolate pieces. Almost anything should work.
I still have jars of Christmas mince“meat” that were being given away for pennies in the shops this January. I add extra cinnamon and raisins and slather that on before rolling up the dough.
As yeast is still difficult to get hold of and the weather is getting warmer for many of us, I’d recommend shaving away just a little of the recommended yeast quantity from these milk rolls. Figure out, bit by bit, how much you actually need. It is also possible to make hybrid rolls combining some sourdough starter and less of the dried yeast to help eke out a diminishing supply. This doesn’t apply to gaobest this decade.