Dark Chocolate Hazelnut Rolls with Vanilla Bean Icing

Source

More notes and pictures on my site: [https://pnwbella.com/2018/12/01/dark-chocolate-hazelnut-rolls-with-vanilla-bean-icing/](https://pnwbella.com/2018/12/01/dark-chocolate-hazelnut-rolls-with-vanilla-bean-icing/)
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Dough:
▪ 1 cup milk
▪ 2 7 g packages of active dry yeast
▪ 4 1/2 cups flour
▪ 1/2 cup granulated white sugar
▪ 1/2 tsp salt
▪ 2 eggs, room temperature
▪ 1/3 cup butter, melted
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Filling:
▪ 1/2 cup hazelnuts
▪ 2/3 cup dark chocolate chips or chunks
▪ 1/4 cup granulated white sugar
▪ 1/3 cup butter, room temperature
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Glaze:
▪ 2 tbsp milk
▪ 1 cup powder sugar
▪ 1 tsp vanilla bean paste or seeds from 1 vanilla bean
▪ 1 tsp vanilla extract
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Dough recipe:
▪ In a large bowl, mix together flour and salt.
▪ In the microwave, heat milk until it is warm, but not hot, to the touch (about 110-115° F). Add yeast to the warm milk and let sit until bubbly and frothy, about 10 minutes.
▪ In a mixer with the dough hook attached, combine sugar, salt, eggs, and melted butter, and whisk slightly to combine. Add milk and yeast mixture and about 1 cup flour.
▪ Mix on low, adding flour, about one cup at a time, until dough comes together and is no longer sticking to the sides of the bowl.
▪ Knead on medium speed for 5 minutes, or until dough is smooth.
▪ Lightly grease a large bowl with baking spray, butter, or vegetable oil. Place dough in the bowl, flipping to cover it with the oil. Place plastic wrap or a clean kitchen towel over the bowl. Let rise for 1 to 1 1/2 hours, or until dough has doubled in size. Meanwhile, make the filling. Prepare a 9″x13″ baking pan by spraying with nonstick baking spray or lining with parchment paper.
▪ Punch down the risen dough, and roll it out into a 10″x18″ rectangle on a clean surface.
▪ Spread the filling evenly over the dough.
▪ Roll the dough up lengthwise. Trim the ends, then cut the dough into 12 even rolls.
▪ Place the rolls in the prepared baking dish, cover with a clean kitchen towel or plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours. Preheat oven to 350F about 20-30 minutes before rolls are ready to bake. Meanwhile, make the icing.
▪ Bake rolls for 25-30 minutes, or until the tops are lightly golden brown.
▪ Top rolls with icing while they’re still warm. Enjoy!
Filling:
▪ Use a food processor to combine hazelnuts, chocolate, and sugar until chocolate and nuts are chopped into small pieces.
▪ Add butter and pulse until butter is just incorporated. If you have a hard time getting the butter smooth in the food processor, use a spatula to finish combining.
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Icing:
In a bowl combine, sugar, milk, vanilla extract, and vanilla bean paste or seeds scraped from 1 vanilla bean. Stir until it forms a thick, smooth icing.