Basic Yeast Butter Dough

• In a large mixing bowl, stir together the yeast and yogurt (or kefir, whole milk) until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough will be shaggy and still sticky.
• Knead the dough for 5-6 minutes until smooth and stretchy in the mixing bowl. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate the dough at this point if desired for next day baking. If it's for the same day baking, cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm your room is. Ideal rising temperature is about 72 degree F or 22 degree C.

Hazelnut and chocolate paste

• Toast the hazelnut in 300 degree F or 148 degree C for 12-15 minutes
• Add the hazelnut, chocolate chips, milk and the honey into the blender and blend them until the paste is super smooth. You can refrigerate the paste for a few days for the later baking projects.

See the demo video on how to make the hazelnut chocolate butter roll.

Two different ways to lay the rolls in the baking tray. They come out with the completely different looks.

Bake

• Prheat the over for 375 degree F or 190 degree C. Lightly grease the baking sheet or use the parchment over the baking sheet. Bake for 20-30 minutes until the rolls are light brown.