Description
These Gooey S’mores Rolls are an indulgent dessert that combines soft, fluffy yeast rolls with a rich chocolate and graham cracker filling, topped with a golden toasted meringue for the perfect campfire-inspired treat.
Ingredients
Scale
- 240 ml lukewarm milk
- 60 ml lukewarm water
- 2.25 teaspoons instant yeast
- 50 g granulated sugar
- 470 g all-purpose flour
- 28 g unsalted butter, melted (for dough)
- 1 teaspoon salt
- 15 g unsweetened cocoa powder
- 30 ml heavy whipping cream
- 57 g semi-sweet chocolate chips
- 15 g granulated sugar
- 28 g unsalted butter, melted (for filling)
- 0.25 teaspoon vanilla extract
- Pinch of salt
- 28 g graham cracker crumbs
- 2 large egg whites, room temperature
- 100 g granulated sugar
- 0.125 teaspoon cream of tartar
- 0.125 teaspoon salt
- 0.25 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add the melted unsalted butter and salt, then mix until a cohesive dough forms.
- Attach the dough hook to your mixer and knead the dough on medium speed for 6 to 8 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rest for 15 minutes to rise slightly.
- In a saucepan over low to medium heat, whisk together cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and sugar until the chocolate is melted and the mixture is smooth. Stir in melted butter, vanilla extract, and a pinch of salt. Remove from heat, let cool slightly, then mix in the graham cracker crumbs.
- On a lightly floured surface, roll the dough out into a 25 x 40 cm rectangle. Brush the surface with melted butter, then spread the cooled chocolate filling evenly over the dough, leaving a small border around the edges. Sprinkle additional graham cracker crumbs on top. Roll the dough tightly into a log.
- Slice the rolled log into 8 to 10 equal pieces. Arrange the rolls cut side up in a greased baking pan, spacing them evenly.
- Preheat your oven to 175°C (350°F). Bake the rolls for 25 to 28 minutes or until they are golden brown. Remove from the oven and allow them to cool in the pan for 10 minutes.
- Using a double boiler, combine the egg whites and granulated sugar. Whisk continuously until the mixture is warm and the sugar is fully dissolved. Transfer this mixture to a stand mixer fitted with a whisk attachment. Add cream of tartar, salt, and vanilla extract, then beat on high speed until stiff peaks form.
- Spread the meringue evenly over the cooled rolls. Use a kitchen torch to carefully toast the meringue until golden brown, or alternatively place the rolls under a broiler for a short time, watching closely to avoid burning.
Notes
- Prep Time: 30 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg