Makes 12 Rolls
- 1 ½ packets yeast (3 ¼ teaspoons)
- ½ cup plus 1 teaspoon sugar
- 3 cups white flour, plus ¼ cup if needed, and additional for kneading
- 1 tablespoon salt
- ½ cup cocoa
- 1 egg yolk
- ½ cup dark raisins
- ½ cup golden raisins
- ½ to 1/3 cup chocolate chips
- Olive oil (for greasing bowl)
Dissolve the yeast in ½ cup of hot water (about 98°F, just warm enough so that when you put your finger in it, doesn’t quite feel warm or cool) with 1 teaspoon sugar.
Mix the 3 cups flour, salt, cocoa, and the remaining ½ cup sugar in the bowl of a mixer on stir at low speed. Add the dissolved yeast. Add the egg yolk. Slowly add another cup of water a little at a time until the dough come together. Add the other ¼ cup of flour, if needed. Increase the speed for 3 minutes. The resulting dough should be tacky but not batter-like.
Reduce the speed and slowly add the raisins and chocolate chips until mixed. Dump the dough onto a floured board and knead gently to make a nice smooth ball. Place in a clean, lightly oiled bowl. Cover with plastic or a clean cloth, place in a warm place, and let rise until doubled, about 1 to 1 ½ hours. Slide the dough onto a clean surface and divide into twelve equal pieces (about 3 ounces each). Place on a cookie sheet covered with parchment paper. Dust with flour and cover with plastic. Let proof 30 minutes. Remove the plastic. Preheat oven to 400 °F. Bake for 30 to 40 minutes until browned. Let cool on a rack.