CHOCOLATE COFFEE ROLLS
Chocolate
Coffee Rolls
Ingredients
Basic
Sweet Dough
1
package yeast
½ cup lukewarm water
1
teaspoon sugar
1
cup milk
⅓
cup sugar
1
teaspoon salt
½
cup shortening
1
beaten egg
3¾
cups sifted flour
¼ cup
cocoa
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Method
1.
Sprinkle yeast and sugar into lukewarm
water and let it stand for 10 minutes.
2.
Pour milk, sugar, salt and shortening in
a bowl.
3.
Add egg.
4.
Add yeast mixture to milk mixture.
5.
Beat in flour and cocoa.
6.
Mix well with a sift fingers, until a
smooth elastic dough is formed.
7.
Turn onto a lightly floured board and
knead until the dough is of even texture.
8.
Cover dough and let rise until double in
size.
9.
Punch down the risen dough and turn onto
a lightly floured board.
10.
Roll out into a rectangle approximately
10 inches by 20 inches.
11.
Spread dough with margarine.
12.
Sprinkle with cinnamon and sugar
mixture.
13.
Cover and let rise.
14.
Bake in a 375° oven for 25 minutes.
15.
Optional Glace.
Chocolate
Coffee Rolls were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was received from one of my educational cookery classes “Food and Nutrition” at
Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
)
by greasing
and flouring. 
