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Hazelnut Chocolate Butter Rolls

I bet we’ve all made more desserts in the past three months of shelter in place period than any given year. 😂 Well, I can say at least that’s the case for our family. But look at the bright side, this is the time we especially need something sweet to offsite the craziness out there in the world. It’s also a perfect bonding time with your kids when they’re interested in baking some fancy butter rolls with you. Yes, the hazelnut and chocolate butter rolls sound so irresistible! I made my hazelnut & chocolate paste but you can use the store-bought Nutella if you prefer. The yeast butter dough is an important first step. It’ll take about 1 hour to have the dough rise or double the size. But you can use the waiting time to prepare your hazelnut chocolate paste if you desire to make your homemade one. There were many cheerful squeals of joy as I pulled the rolls from the oven. It’s definitely worth of the work. And no surprise that the rolls disappeared quickly…

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Those hazelnut chocolate butter rolls are so fluffy and light. They tasted amazing!
Prep Time1 hour 40 minutes
Cook Time20 minutes
Total Time2 hours
Course: Dessert
Cuisine: American, American Fusion
Keyword: butter roll, chocolate, hazelnut
Servings: 6
Calories: 530kcal
Cost: 12


  • A large mixing bowl
  • A baking sheet
  • A big wooden cutting board or a counter space
  • A rolling pin
  • A blender


Basic Yeast Butter Dough

  • 1 tbsp instant yeast
  • 1 cup yogurt whole milk, or Kefir, room temp
  • 1/3 cup sugar
  • 1/2 cup butter well softened, almost melting
  • 1 teaspoon salt
  • 2 eggs large, room temp
  • 1 teaspoon vanila abstract
  • 4 cup all purpose flour or 512 g

Hazelnut Chocolate Paste

  • 1 cup semi sweet chocolate chips or 128 g
  • 2/3 cup whole milk or 0.15 liter doubled from the pic shows below
  • 1/2 cup hazelnuts toasted, or 64 g
  • 2 tbsp honey or agave


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.


      • 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.


      Calories: 530kcal | Carbohydrates: 77g | Protein: 12g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 101mg | Sodium: 564mg | Potassium: 179mg | Fiber: 2g | Sugar: 13g | Vitamin A: 592IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 4mg
      Homemade chocolate hazelnut paste
      Yeast dough
      Lay and bake the rolls flat
      Baked Rolls
      Can’t wait to have a bite!



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