Chocolate Chip Breakfast Rolls - Recipe

I have this tradition where I will bake food for my coworkers on the last day of my rotation in the clinic. I got the idea to bake the picture you see above from a personal craving for chocolate croissants, but I wanted a healthier version with less butter.

Thus was born: Chocolate chip breakfast rolls!!!

Surprisingly, I don't think anyone else has thought of this because I searched long and hard for a recipe with no avail. So I did a bit of research and came up with this recipe myself:

1 1/4 cup water @ 110 degrees F
5 tsp white sugar
1 package dry-activated yeast (2 1/4 tsp)
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Mix the following ingredient above and let it steep for 5 minutes until bubbly. While that is going, gather the next ingredients below in a separate large bowl.

3 1/2 cup flour approximately (may need to add more if you live in a humid environment)
1 tsp salt
2 Tbs melted butter
+/- 1/2 tsp cinnamon
1 egg
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Add your yeasty water to this mixture and knead to your heart's content (I did for around 10-15 minutes). Cover your bowl with a wet cloth towel and leave it somewhere warm to rise. You want about double the size (will take 1 hour).

Punch the dough down a bit to even out the bubbles and divide into dough balls (approximately 12). Knead a handful chocolate chips in each roll and place it in a buttered pie pan (or something with a lip). Brush melted butter on top of the rolls so they don't dry out. Put that wet cloth towel back over and let the dough rise again for 30 minutes. Add more chocolate chips on top if you would like, but be sure to press them into the dough a bit.

Set your oven to 375 degrees F.
Back for 20-25 mins (or until your house smells marvelously of bread).


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It's a good mix of a dinner roll and chocolate croissant. And it was also a hit with my coworkers!
Let me know if you have any questions/comments/suggestions!