Recipe By : Baker's Dozen Amy Scherber Show #BD1A54
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Active dry yeast
1/4 c Water -- very warm
- (105 to 115°F)
1/3 c Granulated sugar -- +1/4 ts
3 c Unbleached all-purpose flour --
- +2 tb
1/4 c Unsweetened cocoa powder
1 1/2 ts Kosher salt
1 c Brewed coffee -- warm (90°F)
1 lg Egg yolk
2 ts Unsalted butter -- softened
2/3 c Chocolate chips (4 oz)
1/2 c Water -- cold
1 1/4 ts Corn starch
Two 12x17" baking sheets, lined with parchment paper
Place the yeast and warm water in a large bowl. Stir with a fork to
dissolve the yeast and allow it to stand for about 3 minutes.
Whisk the unbleached flour, cocoa powder, the remaining 1/3 cup
sugar, and the salt together in a medium bowl. Set them aside.
Using your hand, stir the coffee, egg yolk, and butter into the
dissolved yeast. Gradually add the flour mixture, stirring until a
shaggy mass forms and all of the flour is moistened.
Move the dough to a lightly floured surface and knead for about 7 to
8 minutes, until it is silky smooth and elastic. This dough should be
nice and moist, so add flour sparingly as you work. Shape the dough
into a loose ball cover it with plastic wrap and let it rest for
about 10 minutes to relax the gluten strands.
Flatten the dough and stretch it gently with your fingers to form a
rectangle about an inch thick. Spread the peanut butter chips evenly
over the rectangle. Fold the dough into an envelope and knead gently
for 2 to 3 minutes, until the chips are well distributed. The dough
should be soft, smooth, and springy. If the dough resists, let it
rest for 5 minutes and then continue kneading it. Some of the chips
may pop out of the dough, but they can easily be incorporated again
after the first rise when the dough has softened.
Shape the dough into a loose ball and place it in a lightly oiled
bowl. Turn to coat the top of the dough with oil, and cover the bowl
tightly with plastic wrap. Let rise at room temperature (75 to 77°F)
until the dough has doubled in volume, about 2 hours.
Line two 12x17" baking sheets with parchment paper. Gently pour the
dough onto the floured work surface pressing any loose chocolate
chips into dough. Flour your hands lightly divide the dough into 12
equal pieces, each weighing about 2-1/2 oz. Shape the pieces into
rolls and place 6 on each prepared baking sheet leaving several
inches between the rolls so they won't grow together as they rise.
Cover them loosely with oiled plastic wrap and let them rise at room
temperature until doubled in volume, about 45 minutes to 1 hour.
While the bread is proofing make a corn starch wash: Put the cold
water in a small saucepan and whisk in the corn starch. Bring to a
boil, stirring frequently until it thickens. Remove from the heat and
cover to keep a skin from forming. Set aside to cool.
About 15 minutes before you're ready to bake, place one oven rack in
the top third of the oven, and another in the bottom third, and
preheat the oven to 400°F.
When the buns have doubled, use a pastry brush to paint them with a
thin coating of the corn starch wash. Brush gently so you don't
deflate them. Place one pan on each oven rack. Using a plant sprayer,
immediately mist the top and sides of the oven 6 to 8 times and
quickly close the oven door. Repeat this misting procedure two more
times at 1 minute intervals.
Bake for 10 minutes, then reduce the oven temperature to 350°F and
rotate the pans from top to bottom and front to back to ensure even
baking. Bake for 10 to 15 minutes longer, or until the tops of the
buns feel firm but not hard when you press them slightly, and the
bottoms are very lightly browned. These rolls should have a thin soft
covering, not a hard crunchy crust. Remove from the oven and use the
pastry brush to paint the top of each bun quickly and evenly with the
corn starch wash. Transfer the rolls to a rack and allow them to cool
before serving. These are best eaten the day they are baked.
