Chocolate Rose Buns Recipe

• Difficulty: Easy
• Makes: 12 buns
• Nutritional Information Per Serving (1 of 12): Calories 740, Total Fat 50 g, Saturated Fat 11 g, Carbohydrates 69 g, Dietary Fiber 4 g, Sugars 28 g, Protein 9 g, Cholesterol 64 mg, Sodium 393 mg
• Total Time: 4 hours 40 minutes (including rising)
• Active Time: 40 minutes

Indulge in the irresistible magic of chocolate and rosewater in these impossibly soft, pillowy buns. Perfectly balanced, the rich, decadent chocolate shines while a whisper of fragrant rosewater elevates every bitebake them and watch them disappear!

Dough Ingredients:

• 1 cup (240 grams) whole milk
• 1/2 cup (1 stick; 113 grams) unsalted butter, softened, plus extra for greasing
• 1 teaspoon vanilla extract
• 4 1/2 cups (585 grams) all-purpose flour, with additional for dusting if required
• 1/3 cup (67 grams) sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon kosher salt
• 2 large eggs
• Neutral oil, for coating the bowl

Chocolate Filling:

• 1 cup (216 grams) semisweet chocolate chips (60-70% cacao)
• 6 tablespoons (84 grams) unsalted butter, at room temperature
• 1/4 cup (80 grams) honey
• 1/4 cup (40 grams) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Pinch of kosher salt
• 1 large egg, beaten with a splash of water (for egg wash)

Syrup:

• 1/4 cup (80 grams) honey
• 2 tablespoons (30 grams) rosewater
• Pinch of kosher salt
• Flaky salt
• Food-safe dried rose petals, for garnish (optional)

1. Prepare the dough: In a small saucepan over low heat, gently warm the milk with the butter until the butter just melts. Remove from heat and cool to lukewarm. Alternatively, melt butter and warm milk in a glass measuring cup using a microwave in 30-second bursts. Stir in vanilla extract.
2. In a stand mixer fitted with a dough hook, whisk together flour, sugar, yeast, and salt. Add the milk-butter mixture and eggs, mixing until the dough begins to come together. Increase speed to medium and knead until the dough becomes smooth, slightly sticky, and clears the sides of the bowlabout 10 minutes. Transfer to an oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1.5 to 2 hours. This dough can also be prepared in advance and refrigerated overnight.
3. Make the chocolate filling: Place chocolate, butter, and honey in a heatproof bowl over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat, then whisk in cocoa powder, vanilla, and salt. Let cool slightly before spreading on the dough.
4. Grease a 9-by-13-inch baking pan.
5. On a lightly floured surface, roll out the dough to a 22-by-16-inch rectangle. Spread the chocolate filling evenly, leaving a 1/2-inch margin at the top edge. Roll the dough tightly from the long edge and pinch the seam to seal. Cut into 12 equal slices and arrange them with some space in the prepared pan. You may cover and refrigerate overnight or cover with plastic and allow to proof at room temperature for about 1 to 1.5 hours, until puffed and nearly doubled in size. If chilled overnight, remove and proof at room temperature for around 2 hours until puffed and almost doubled.
6. Preheat the oven to 350F (175C).
7. Brush the buns with the egg wash and bake until golden brown and puffed, starting to check at 28 minutes. The ideal internal temperature should be about 185F (85C).
8. Prepare the syrup: While the buns bake, combine honey and 1/2 cup (120 grams) water in a small saucepan over low heat. Stir until honey dissolves. Remove from heat, add rosewater and a pinch of salt, keeping the syrup warm.
9. Once out of the oven, immediately drizzle the syrup over the buns. Sprinkle with flaky salt and garnish with dried rose petals if desired. Let buns absorb the syrup briefly before serving warm. Store leftovers in an airtight container at room temperature for up to two days.