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S’mores Rolls

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Delicious rolls filled with chocolate and graham cracker crumbs, topped with a fluffy marshmallow meringue, capturing the essence of S’mores in a comforting pastry.

Ingredients

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  • 1 cup Milk (lukewarm)
  • 1/4 cup Water (lukewarm)
  • 2 1/4 tsp Instant Yeast (1 packet)
  • 1/4 cup Granulated Sugar
  • 3 3/4 cup All-Purpose Flour
  • 4 tbsp Unsalted Butter (divided and melted; 2 tbsp for the dough, 2 tbsp for brushing)
  • 1 tsp Salt
  • 1/8 cup Unsweetened Cocoa Powder
  • 1/8 cup Heavy Whipping Cream
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Granulated Sugar
  • 1 tbsp Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 1/4 cup Graham Cracker Crumbs
  • 2 Large Egg Whites (room temperature)
  • 1/2 cup Granulated Sugar
  • 1/8 tsp Cream of Tartar
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract

Instructions

  1. Activate the yeast: In a medium bowl, combine the lukewarm milk, lukewarm water, and 1/4 cup of granulated sugar. Sprinkle the instant yeast over the liquid and let it sit for about 5-10 minutes, until it becomes frothy.
  2. Mix the dough: In a large mixing bowl, whisk together the all-purpose flour, salt, and cocoa powder. Create a well in the center, then pour in the yeast mixture and melted butter. Mix until a sticky dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
  4. Prepare the chocolate filling: In a separate bowl, combine the heavy whipping cream, semi-sweet chocolate chips, graham cracker crumbs, and 1 tbsp of granulated sugar. Mix until smooth and set aside.
  5. Assemble the rolls: Once the dough has risen, punch it down and roll it out into a rectangular shape, about 1/2-inch thick. Spread the chocolate filling evenly over the dough, leaving about an inch border. Roll the dough tightly from the long side and slice it into 10 equal pieces.
  6. Prepare the meringue: In a clean bowl, beat the egg whites alongside the cream of tartar and salt until soft peaks form. Gradually add 1/2 cup granulated sugar, beating until stiff peaks develop. Finish with vanilla extract.
  7. Assembly and topping: Place the dough rolls in a greased baking dish. Spread the marshmallow meringue over the top, ensuring every roll is well covered.
  8. Bake the rolls: Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until the meringue is golden and the rolls are cooked through.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the oven for best results.

Nutrition

Find it online: https://www.nailzspa.com/smores-rolls/

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