Chocolate & hazelnut butter rolls

Notes

You can use any nut butter you like for filling.
I used honey for the photo shooting but at the end I can tell that it was a perfect match. If you are vegan you can replace honey with maple syrup.
This kind of dough is a little bit firm and it needs time to rise. With a little patience you ‘ll be rewarded with soft and fluffy rolls.
Beware of the water temperature. Lukewarm water is what we need, as to awake yeast and not burn it.

	500 gr high protein flour
	9 gr. active dry yeast
	100 gr. brown sugar (plus extra 15 gr. for the yeast)
	1 tsp ground cinnamon
	250 gr lukewarm water
	75 gr sunflower oil (+ 2 extra for kneading)
	Filling
	125 gr. hazelnut butter
	60 gr. dark chocolate

1.	In a large bowl sift flour and mix with ground cinnamon.
2.	In a small saucepan heat up water. Add sugar and stir until melted.
3.	In a small bowl, mix ¼ cup water, 10 gr. sugar and active dry yeast. Let it activated for 20 minutes.
4.	Add lukewarm water, sunflower and activated yeast to the bowl with dry ingredients.
5.	Knead by hand, until incorporated. Add sunflower in your hands for the kneading.
6.	Dough is elastic, but not so fluffy like the buttery one.
7.	Place dough in a clean bowl. Cover with a towel. Let the dough until doubled in volume, about 3 hrs.
8.	Melt dark chocolate with the bain mari technique.
9.	Add hazelnut butter and stir until melted and combined with chocolate.
10.	Divide dough into 2 equal balls.
11.	Roll each ball using a rolling pin on a floured surface into a rectangle.
12.	Spread the filling with a spoon over the dough and roll it into a log starting with the long side. Roll it tightly.
13.	Cut equal sized rolls about 3-4 centimeters.
14.	Place the rolls onto a baking sheet.
15.	Repeat procedure with the other dough ball.
16.	Allow them to rise, either covered with a towel or place the pan still covered into the oven with the oven light on.
17.	Preheat the oven to 180o degrees (Celsius) and bake them about 20 minutes until beautifully golden brown.