Description
Delight in these homemade S’mores Rolls, combining soft, buttery dough with a rich chocolate and graham cracker filling, topped with a toasted meringue. Perfect as a unique dessert treat for family and friends.
Ingredients
Scale
Dough Ingredients
- 1 cup Milk (lukewarm)
- 1/4 cup Water (lukewarm)
- 2 1/4 tsp Instant Yeast (1 packet)
- 1/4 cup Granulated Sugar
- 3 3/4 cup All-Purpose Flour
- 4 tbsp Unsalted Butter (divided)
- 1 tsp Salt
Filling Ingredients
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/2 cup Granulated Sugar (used in filling and meringue combined)
- 1/8 tsp Salt (pinch added to filling)
- 1/2 tsp Vanilla Extract (divided between filling and meringue)
- 1/4 cup Graham Cracker Crumbs
- 2 tbsp Unsalted Butter (melted, used for brushing dough and in filling)
Meringue Topping
- 2 large Egg Whites (room temperature)
- 1/2 cup Granulated Sugar (used in meringue)
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract (used in meringue)
Instructions
- Dough Preparation: In a stand mixer bowl, combine lukewarm milk, lukewarm water, instant yeast, granulated sugar, and all-purpose flour. Add melted unsalted butter and salt. Mix the ingredients together until well combined to start the dough formation.
- Kneading: Change to the dough hook attachment and knead the dough for 8 minutes until it becomes smooth and elastic. Cover the dough with a cloth or plastic wrap, let it rest, and allow it to rise slightly for 15 minutes.
- Filling Preparation: Using a saucepan over low to medium heat, whisk together unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, and granulated sugar. Add melted unsalted butter, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and fully combined. Remove from heat, let it cool slightly, then stir in graham cracker crumbs.
- Assemble Rolls: On a lightly floured surface, roll the rested dough into a 10 inch by 16 inch rectangle. Brush the entire surface with melted butter, then evenly spread the cooled chocolate filling over it, leaving the edges clear. Sprinkle additional graham cracker crumbs over the filling. Roll the dough tightly from one edge into a log shape, then slice it into 8 even pieces. Place the rolls cut-side up in a greased baking pan.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 28 minutes or until golden brown on top. After baking, let the rolls cool in the pan for about 10 minutes before adding the meringue topping.
- Prepare Meringue: In a double boiler, combine the room temperature egg whites and granulated sugar. Whisk continuously until the mixture is warm and sugar has dissolved. Transfer this warm mixture to a stand mixer and whip it until stiff peaks form. Add cream of tartar, salt, and vanilla extract while whipping to stabilize and flavor the meringue.
- Top and Toast Meringue: Spread the prepared meringue evenly over the warm baked rolls. Use a kitchen torch or carefully set the oven broiler on low to toast the meringue until it turns a golden brown color. Serve the rolls warm or at room temperature for best flavor and texture.
Notes
- Use lukewarm milk and water around 100°F (38°C) to activate yeast properly without killing it.
- Allow the dough to rest just enough to rise slightly but avoid overproofing to keep the rolls’ structure intact.
- A stand mixer with a dough hook attachment is ideal for kneading, but hand kneading works if done thoroughly.
- The meringue topping should be toasted right before serving to maintain its texture and appearance.
- When using the broiler to toast the meringue, watch carefully as it can burn quickly.
- Store leftovers in an airtight container and consume within 2 days for optimal freshness.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
