Custard powder was invented in 1837 because a British chemist's wife was allergic to eggs—now it's in everything.
Soft Custard and Chocolate Chip Rolls
Indulge in these pillowy rolls bursting with creamy custard and decadent chocolate chips! Perfectly baked to a golden brown, each bite melts in your mouth, offering a delightful contrast of flavors and textures. Get ready to impress your taste buds and elevate your baking game with this irresistible treat!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 70g unsalted butter soft, cubed (4.9 tbsp)
- 50ml double cream (1.69 fl oz)
- 250 ml whole milk (38 °C) (8.45 fl oz)
🫙Pantry Staples(5)
- 165 g strong white bread flour (1.32 cup)
- 130g dark chocolate chips (4.59 oz)
- 385g T45 flour (or just more strong white) (3.08 cup)optionalor just more strong white flour
- 75g granulated sugar (0.38 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 3g salt (0.11 oz)
📦Other(2)
- 250ml custard (8.45 fl oz)
- 40g active sourdough starter (optional) (1.41 oz)optional
👨🍳 Instructions
- 1
In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter. Stir until the sugar dissolves and everything is evenly mixed.
- 2
Add both flours and the salt. Mix on low for 3 minutes and medium speed for 3 minutes.
- 3
Go back to low speed and add the butter progressively. Continue kneading for 6-10 minutes more until smooth and the butter is fully incorporated.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled.
- 5
Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly. Repeat with the chocolate chips.
- 6
Fold the dough twice (like an envelope). Slice into 8–10 strips (≈ 3 cm wide).
- 7
Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy.
- 8
Preheat your oven to 200°C. Egg wash the buns.
- 9
Bake for 13-15 minutes until golden brown.
- 10
Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water).
💡 Pro Tips
- ✓Maintain milk temperature at 38-40°C when mixing with yeast because temperatures above 43°C kill yeast cells while below 32°C slows activation dramatically.technique38-40°C
- ✓Add butter only after gluten development (after 6 minutes mixing) because fat coats flour proteins and prevents proper gluten formation, reducing dough strength by up to 30%.timing6 minutes
- ✓Cool your custard filling to 15-18°C before spreading to prevent melting the butter layers in your enriched dough, which would create greasy, dense rolls.ingredient15-18°C
- ✓Use a bench scraper to cut strips instead of a knife because dragging cuts seal the dough edges and restrict the final rise by 20-25%.equipment
- ✓Proof at exactly 25°C for optimal fermentation because enriched doughs with butter need lower temperatures than lean doughs to prevent over-proofing and butter separation.timing25°C
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Custard powder was invented in 1837 because a British chemist's wife was allergic to eggs—now it's in everything.
Soft Custard and Chocolate Chip Rolls
Indulge in these pillowy rolls bursting with creamy custard and decadent chocolate chips! Perfectly baked to a golden brown, each bite melts in your mouth, offering a delightful contrast of flavors and textures. Get ready to impress your taste buds and elevate your baking game with this irresistible treat!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 70g unsalted butter soft, cubed (4.9 tbsp)
- 50ml double cream (1.69 fl oz)
- 250 ml whole milk (38 °C) (8.45 fl oz)
🫙Pantry Staples(5)
- 165 g strong white bread flour (1.32 cup)
- 130g dark chocolate chips (4.59 oz)
- 385g T45 flour (or just more strong white) (3.08 cup)optionalor just more strong white flour
- 75g granulated sugar (0.38 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- 3g salt (0.11 oz)
📦Other(2)
- 250ml custard (8.45 fl oz)
- 40g active sourdough starter (optional) (1.41 oz)optional
👨🍳 Instructions
- 1
In the bowl of your mixer, add warm milk, granulated sugar, cream, yeast and sourdough starter. Stir until the sugar dissolves and everything is evenly mixed.
- 2
Add both flours and the salt. Mix on low for 3 minutes and medium speed for 3 minutes.
- 3
Go back to low speed and add the butter progressively. Continue kneading for 6-10 minutes more until smooth and the butter is fully incorporated.
- 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot (25–28 °C) for 1 1/4 - 1/2 hours until doubled.
- 5
Roll the dough into a 60 × 40 cm rectangle (roughly). Spread the custard evenly. Repeat with the chocolate chips.
- 6
Fold the dough twice (like an envelope). Slice into 8–10 strips (≈ 3 cm wide).
- 7
Twist each strip several times and shape into a roll. Place on baking paper lined trays and let rise in a warm place (24–26 °C) for 40–60 minutes, until puffy.
- 8
Preheat your oven to 200°C. Egg wash the buns.
- 9
Bake for 13-15 minutes until golden brown.
- 10
Optional: brush with some syrup (2 tbsp sugar mixed with 2 tbsp boiling water).
💡 Pro Tips
- ✓Maintain milk temperature at 38-40°C when mixing with yeast because temperatures above 43°C kill yeast cells while below 32°C slows activation dramatically.technique38-40°C
- ✓Add butter only after gluten development (after 6 minutes mixing) because fat coats flour proteins and prevents proper gluten formation, reducing dough strength by up to 30%.timing6 minutes
- ✓Cool your custard filling to 15-18°C before spreading to prevent melting the butter layers in your enriched dough, which would create greasy, dense rolls.ingredient15-18°C
- ✓Use a bench scraper to cut strips instead of a knife because dragging cuts seal the dough edges and restrict the final rise by 20-25%.equipment
- ✓Proof at exactly 25°C for optimal fermentation because enriched doughs with butter need lower temperatures than lean doughs to prevent over-proofing and butter separation.timing25°C