Here’s another recipe that my friend developed, for chocolate mint rolls. If you don’t like mint or don’t like mint with chocolate, you can flavor them with your favorite extract that goes with chocolate (vanilla, orange, etc.).
Chocolate Mint Rolls
From Pinum 314
Yield: 8-10 rolls
For the dough:
- 2/3 cup milk
- 1 tablespoon butter
- 7 g yeast
- 1/4 cup sugar
- 30 g potato starch
- 53 g cornstarch
- 80 g brown rice flour
- 29 g almond flour
- 34 g tapioca starch
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup olive oil
- 1/2 teaspoon mint extract
For the filling:
- 1/3 cup butter, softened
- 1/2 cup brown sugar
- 2 tablespoons cocoa powder
For the frosting:
- 5 tablespoons butter
- 1 – 1 ½ cups powdered sugar, or enough to get a thickish glaze consistency
- 1 tablespoon milk
- Dash of salt
- 2 tablespoons cocoa powder
- Splash of milk
- 1/4 teaspoon mint extract
Make the dough:
- Line a pie tin with parchment paper and set aside.
- In a small saucepan, put butter and milk. Heat until they melt together.
- Check that the mixture is warm to the touch, but not hot (so you don’t kill the yeast). Stir in yeast and sugar. Set aside.
- In a large mixing bowl, stir together potato starch, corn starch, brown rice flour, almond flour, tapioca starch, baking soda, xanthan gum, baking powder, and salt.
- In a separate small bowl, mix together egg, olive oil, and mint extract. Stir into the yeast mixture.
- Add yeast mixture to flour mixture and mix with a wooden spoon and/or your hands until well combined.
- Roll dough into a 10” x 13” rectangle between two sheets of plastic wrap covered in corn starch. The dough will be very sticky and cannot be rolled out otherwise.
- Using your fingers, spread softened butter over the dough rectangle, leaving a ½ inch strip along one of the short ends.
- In a small bowl, stir together brown sugar and cocoa powder, then spread evenly on top of butter. Use your hands to press into the butter.
- Starting from the short end opposite the unbuttered end, roll up the dough tightly. Seal the dough to itself at the end and place the log seam down.
- With a serrated knife covered in corn starch, slice the log into 8-10 equal pieces.
- Arrange rolls in prepared pie tin. Cover and let rise for about 30 minutes. While rolls are rising, preheat oven to 350°F.
- Bake for 22 minutes, or until browned. You will want to frost them as soon as they come out of oven.
- In a mixing bowl with an electric mixer, beat together butter and sugar until smooth.
- Beat in salt and powdered sugar.
- Add enough milk to get a spreadable consistency.
- Split into two batches. About 2/3 will be chocolate; 1/3 will be mint.
- For the chocolate frosting: Stir in cocoa powder and then enough milk to thin back to a spreadable consistency.
- For the mint frosting: Stir in mint extract.
- As soon as the rolls come out of the oven, spread mint frosting over their tops.
- Spread chocolate frosting on top of that.