How to make S’mores Rolls
S’mores Rolls bring the classic campfire treat straight into a soft, fluffy pastry. These delicious rolls blend chocolate, marshmallow, and graham crackers, capturing the essence of s’mores in each bite. Perfect for breakfast or dessert, they are sure to impress your family and friends.
Ingredients:
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- 2 large egg whites
- 1/8 cup unsweetened cocoa powder
- 1/8 cup heavy whipping cream
- 1 tbsp granulated sugar (for filling)
- 1 tbsp unsalted butter (for filling)
- 1/2 tsp vanilla extract (for filling)
- 1/8 tsp salt (for filling)
- 1/2 cup granulated sugar (for meringue)
- 1/8 tsp cream of tartar
- 1/8 tsp salt (for meringue)
- 1/2 tsp vanilla extract (for meringue)
Directions:
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Activate Yeast: In a bowl, combine the lukewarm milk, water, granulated sugar, and instant yeast. Allow this mixture to sit for 5 minutes until it becomes frothy.
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Mix Dry Ingredients: In another bowl, mix the all-purpose flour and salt together.
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Combine Wet and Dry: Add the melted butter to the yeast mixture. Gradually mix in the dry ingredients until everything is well combined.
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Knead Dough: Transfer the dough onto a floured surface. Knead for about 5 minutes until the dough becomes smooth and elastic.
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Roll Dough: Roll out the dough into a rectangle.
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Prepare Chocolate Filling: In a small bowl, mix together the unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, sugar, butter, vanilla extract, and salt to form the chocolate filling.
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Spread and Sprinkle: Spread the chocolate filling evenly over the rolled-out dough. Then, sprinkle the graham cracker crumbs over the top.
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Form Rolls: Starting from one end, roll the dough tightly into a log. Slice the log into even pieces.
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Prepare for Baking: Place the sliced rolls cut-side up on a baking sheet lined with parchment paper.
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Bake: Bake the rolls in a preheated oven at 375°F (190°C) for about 30 minutes, or until they are golden brown.
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Make Meringue Topping: While the rolls bake, beat the egg whites in a clean bowl with cream of tartar until soft peaks form. Gradually add in the sugar, continuing to beat until stiff peaks form. Stir in the vanilla extract.
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Top and Bake Again: Once the rolls are golden, remove them from the oven and spread the meringue over the top. Return the rolls to the oven for an additional 5 minutes, or until the meringue is lightly browned.
Why You’ll Love This S’mores Rolls
S’mores Rolls are a delightful twist on a beloved classic. Not only do they satisfy your sweet tooth, but they also capture the nostalgic flavor of s’mores. Imagine biting into a warm roll, the gooey chocolate, and crispy graham crackers mixed with the sweet, airy meringue. Whether for a cozy family breakfast or a fun dessert at a gathering, these rolls will always be a hit.
Nutritional Benefits
S’mores Rolls provide a unique balance of flavors while giving you some nutrients. The milk adds calcium and protein, while the eggs contribute additional protein. The whole recipe, when made with care, can be a fun treat to enjoy without guilt. Plus, the use of cocoa powder adds antioxidants to your diet.
What to Serve With S’mores Rolls
S’mores Rolls are delightful on their own, but you can pair them with:
- A cup of hot chocolate for a cozy drink.
- Fresh fruits, like strawberries or bananas, for a touch of freshness.
- Ice cream or whipped cream can enhance the dessert experience.
How to Store S’mores Rolls
Once baked, S’mores Rolls can typically be stored at room temperature in an airtight container for up to 2 days. If you’d like to store them for longer, refrigerate them to keep them fresh for up to a week. You can also freeze the rolls; just ensure they are wrapped properly. To reheat, place them in a warm oven for a few minutes until heated through.
Tips and Mistakes to Avoid
- Don’t rush the yeast: Allowing the yeast to activate properly is crucial for fluffy rolls. Make sure it foams up before mixing.
- Don’t over-knead or under-knead: Aim for a smooth texture. Over-kneaded dough can be tough, while under-kneaded dough can be dense.
- Watch the meringue: Keep a close eye on the meringue while it’s baking to prevent it from burning.
Variations
- Nutty S’mores Rolls: Add crushed nuts like pecans or walnuts to the filling for an added crunch.
- Fruit Flavored: Incorporate fruits like raspberries or strawberries into the filling for a fruity version.
- Chocolate-Dipped Meringue: Instead of spreading meringue, dip the top of each roll in melted chocolate for a richer flavor.
FAQs
1. Can I prepare the dough ahead of time?
Yes! You can make the dough the night before, let it rise, and then refrigerate it overnight. Bring it to room temperature before rolling and proceeding with the recipe.
2. How do I know when the rolls are done?
The rolls are done when they are golden brown on top and sound hollow when tapped on the bottom. A toothpick inserted into the center should come out clean.
3. Can I use other types of chocolate?
Absolutely! Feel free to experiment with milk chocolate, white chocolate, or dark chocolate chips in the filling to suit your taste preferences.
With its sweet, gooey filling and lovely marshmallow topping, S’mores Rolls are sure to become a quick favorite in your kitchen. Enjoy this delightful treat that brings a taste of campfires right into your home, and indulge in its warm, comforting flavors anytime!
Print
S’mores Rolls
- Total Time: 50 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
S’mores Rolls bring the classic campfire treat into a fluffy pastry, blending chocolate, marshmallow, and graham crackers.
Ingredients
- 1 cup lukewarm milk
- 1/4 cup lukewarm water
- 2 1/4 tsp instant yeast
- 3 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup graham cracker crumbs
- 2 large egg whites
- 1/8 cup unsweetened cocoa powder
- 1/8 cup heavy whipping cream
- 1 tbsp granulated sugar (for filling)
- 1 tbsp unsalted butter (for filling)
- 1/2 tsp vanilla extract (for filling)
- 1/8 tsp salt (for filling)
- 1/2 cup granulated sugar (for meringue)
- 1/8 tsp cream of tartar
- 1/8 tsp salt (for meringue)
- 1/2 tsp vanilla extract (for meringue)
Instructions
- Activate Yeast: In a bowl, combine lukewarm milk, water, granulated sugar, and instant yeast. Allow to sit for 5 minutes until frothy.
- Mix Dry Ingredients: In another bowl, mix the all-purpose flour and salt together.
- Combine Wet and Dry: Add melted butter to the yeast mixture. Gradually mix in dry ingredients until well combined.
- Knead Dough: Transfer dough onto a floured surface. Knead for about 5 minutes until smooth and elastic.
- Roll Dough: Roll out dough into a rectangle.
- Prepare Chocolate Filling: In a small bowl, mix together cocoa powder, heavy whipping cream, chocolate chips, sugar, butter, vanilla extract, and salt to form filling.
- Spread and Sprinkle: Spread the chocolate filling over the rolled-out dough and sprinkle graham cracker crumbs over the top.
- Form Rolls: Starting from one end, roll the dough tightly into a log and slice into even pieces.
- Prepare for Baking: Place sliced rolls cut-side up on a baking sheet lined with parchment paper.
- Bake: Bake rolls in a preheated oven at 375°F (190°C) for about 30 minutes until golden brown.
- Make Meringue Topping: Beat egg whites with cream of tartar until soft peaks form, gradually adding sugar until stiff peaks form. Stir in vanilla extract.
- Top and Bake Again: Spread meringue over baked rolls and return to oven for an additional 5 minutes, until meringue is lightly browned.
Notes
Allow the yeast to activate properly for fluffy rolls. Keep an eye on the meringue to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
