Double chocolate sourdough rolls

Prep Time: 25 minutes (plus fermentation time)
Cook Time: 20–25 minutes
Total Time: 10–14 hours (including proofing and fermentation)
Skill Level: Intermediate
Yield: 9 rolls

 Introduction

These Double Chocolate Sourdough Rolls are a dream come true for chocolate lovers and sourdough enthusiasts alike. Imagine the soft, slightly tangy texture of a perfectly fermented sourdough roll, enriched with rich cocoa powder and loaded with dark chocolate chips that melt in your mouth. The result? A tender, fluffy roll with just the right balance of sweetness, bitterness, and complexity — ideal for brunch, dessert, or an indulgent snack.

The long fermentation process not only enhances flavor but also makes these rolls easier to digest. Plus, using sourdough starter instead of commercial yeast gives these rolls a delightful tang and a moist, pillowy interior that contrasts beautifully with melty pockets of chocolate.

Whether you’re a seasoned sourdough baker or trying something new, these rolls will impress anyone lucky enough to share them with you.

 Ingredients

Dough:

• 100g active sourdough starter (fed and bubbly)

• 250g whole milk, lukewarm

• 50g unsalted butter, melted and slightly cooled

• 1 large egg

• 25g cocoa powder (preferably Dutch-processed for rich flavor)

• 75g granulated sugar

• 1 tsp vanilla extract

• 7g salt (about 1 1/4 tsp)

• 400g all-purpose flour (plus extra for dusting)

• 100g semi-sweet or dark chocolate chips

Egg Wash (optional, for shine):

• 1 egg yolk

• 1 tbsp milk

 Equipment Needed

• Large mixing bowl

• Bench scraper or spatula

• Stand mixer (optional but helpful)

• Kitchen scale (highly recommended for sourdough baking)

• Proofing container or bowl with cover

• 9×9-inch baking pan or similar

• Parchment paper

• Plastic wrap or damp towel

 Preparation Timeline

Because this is a sourdough recipe, it requires a long fermentation. Here’s a general timeline:

• Evening (Day 1): Mix and bulk ferment dough (5–6 hours)

• Overnight: Cold proof in the fridge (8–12 hours)

• Morning (Day 2): Shape, final proof (1 hour), and bake (25 minutes)

 Instructions

Step 1: Activate Your Starter

Make sure your sourdough starter is bubbly, active, and recently fed. This is key for a good rise and flavor.

Step 2: Mix the Dough

In a large bowl (or the bowl of a stand mixer), whisk together the milk, melted butter, egg, sugar, vanilla, and sourdough starter until combined.

In a separate bowl, mix the flour, cocoa powder, and salt. Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or using a dough hook on medium-low speed.

Once a shaggy dough forms, knead the dough for about 6–8 minutes (or 4–5 minutes in a stand mixer). The dough will be slightly sticky but should come together smoothly.

Step 3: Add the Chocolate Chips

Once the dough is kneaded and relatively smooth, fold in the chocolate chips. You can do this by hand on a lightly floured surface or with your mixer on low speed. Make sure the chips are evenly distributed throughout the dough.

Step 4: Bulk Fermentation (First Rise)

Transfer the dough to a lightly greased bowl, cover it with a damp towel or plastic wrap, and allow it to rise at room temperature (ideally around 72°F/22°C) for 4–6 hours.

During this time, perform 2–3 sets of stretch and folds, spaced about 30–45 minutes apart. This helps build strength in the dough.

By the end of bulk fermentation, the dough should be puffy and slightly expanded — it won’t double like yeasted dough but will show signs of fermentation (air bubbles, smooth top, etc.).

Step 5: Cold Fermentation (Overnight)

Cover the bowl tightly and place the dough in the fridge overnight for 8–12 hours. This step enhances flavor and makes the dough easier to handle the next day.

Step 6: Shape the Rolls

The next morning, take the dough out of the fridge and let it warm up for about 30 minutes.

Turn the dough onto a lightly floured surface and divide it into 9 equal pieces (about 100g each). Gently shape each piece into a ball by folding the edges under and placing seam-side down.

Place the rolls into a parchment-lined 9×9-inch baking pan, spaced slightly apart.

Step 7: Final Proof

Cover the pan with a towel or plastic wrap and let the rolls proof at room temperature for about 60–90 minutes, or until puffy and almost touching.

Preheat your oven to 375°F (190°C) during this time.

Step 8: Optional Egg Wash

For shiny tops, whisk the egg yolk with 1 tablespoon of milk and brush it gently over the rolls before baking.

Step 9: Bake

Bake the rolls in the preheated oven for 20–25 minutes, or until the tops are set and slightly springy. A thermometer inserted into the center of a roll should read around 190°F (88°C).

Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.

Serve warm or at room temperature. They’re especially good with a smear of butter or a drizzle of chocolate ganache!

 Variations

• Nutty Twist: Add 1/2 cup chopped toasted hazelnuts or walnuts.

• Extra Indulgent: Fill each roll with a teaspoon of Nutella before baking.

• Vegan Option: Use plant-based milk, vegan butter, and a flax egg (1 tbsp ground flax + 2.5 tbsp water).

• Spiced Version: Add a pinch of cinnamon and cayenne for a Mexican hot chocolate flavor.

 Tips for Success

• Use a kitchen scale for best accuracy. Measuring by weight is more consistent, especially in sourdough baking.

• Don’t rush fermentation. The key to great flavor and texture is time.

• Handle dough gently during shaping to retain as much air as possible.

• For gooey chocolate pockets, reserve a few chips and press them into the tops before baking.

 Nutritional Information (Per Roll – Approximate)

Nutrition values may vary based on brands and specific ingredients used.

 Final Thoughts

These Double Chocolate Sourdough Rolls are a fusion of artisan bread baking and indulgent dessert goodness. The naturally fermented dough gives a tender, complex crumb, while the cocoa and chocolate chips transform it into a rich, satisfying treat. Perfect for a weekend bake, holiday breakfast, or anytime you want something a little extra.