Chocolate Sweetheart Honey Bun Sweet Rolls Food

CHOCOLATE SWEETHEART HONEY BUN SWEET ROLLS

Steps:

• In the bowl of your stand mixer fitted with the dough hook, add in all the ingredients and mix on low speed until no dry flour remains.
• Increase the mixer speed to medium and knead for 10-12 minutes. The dough will be soft and a bit sticky but be nice and extensible (stretchy).
• Once the dough is smooth and supple, gather it into a ball, and place it back in the mixer bowl.
• Spray the top with pan spray, cover, and let rise in a warm place until doubled in volume, about 2 1/2 hours
• Line an 8" round pan with parchment and/or spray lightly with pan spray. Set aside.
• Mix all filling ingredients except the chocolate together evenly. It should have a spreadable consistency.
• If it is too loose and runny, refrigerate so it thickens up.
• On a lightly greased surface roll the dough out into a rectangle about 14" wide and 12" tall. The dough should be about 1/4" thick.
• Evenly spread the filling mixture all over the dough. Spread it from end to end the short way and leave about 1/2" of bare dough on the long ends.
• Roll up the dough from either of the long ends, meeting in the middle so the whole thing looks like a scroll.
• Using a serrated knife, cut off either end of the scroll so the sides are even.
• Cut the remaining scroll into 6 even pieces, each about 2" tall.
• To form the heart shapes, unroll each piece just a bit from either end so there are about 2" of filling showing.
• Press the two still-rolled-up ends together, pressing the bend in the center into a point. (See video clips)
• Place each heart-shaped roll your prepared pan so the points face in and the rolls are facing the edges of the pan. The rolls should barely touch, if at all, and there should be about 1 1/2" in the center where you can see the bottom of the pan.
• Cover and let rise in a warm place for about 1 1/2-2 hours. It won't look like a ton is happening, but don't worry.
• Bake at 375F for about 20 minutes. Then turn down the heat to 350 and bake another 20 minutes or until the internal temperature is about 200F. You will need to cover the rolls with some foil during the last 15 minutes or so, because they will brown on the tops well before they are done in the center. Internal temperature should be 195-200F.
• Remove from the oven and let sit for 15 minutes before depanning them to cool completely upright on a wire rack.
• Heat the butter, honey, and salt until the butter is melted.
• Whisk in the powdered sugar, vanilla, and enough water to make a fairly thin, pourable glaze.
• Pour and brush glaze in a thin layer all over the baked honey buns While they are still hot.
• Let cool completely.
• Place all ingredients in a microwave-safe bowl.
• Microwave on full power for 45 seconds.
• Whisk until smooth.
• Cool glaze in the fridge until it's about the consistency of frosting so you can pipe it.
• Put the ganache in a piping bag fitted with a #10 round tip (or cut off about 1/4" of the corner of a Zip-top bag).
• Pipe a chocolate heart on the top of each of the 6 rolls.
• Garnish with white and pink sprinkles, optional.
• Heat them up for a few seconds in the microwave just a bit to serve.

HONEY DINNER ROLLS

Steps:

• Combine 2 cups flour and yeast in a large mixer bowl. Heat milk, honey, margarine and salt just until warm (115 to 120°F) and margarine is almost melted, stirring constantly. Add to flour mixture; add eggs.
• Beat at low speed of electric mixer for 30 seconds; scrape sides of bowl constantly. Beat for 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
• Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 mins). Shape into a ball. Place dough in a greased bowl, then turn it once. Cover dough and let rise in a warm place till double (about 1 hour). Punch dough down; divide in half. Cover again; let rest 10 minutes.
• Cut each dough half into 18 equal pieces. Roll into balls, and place in greased 2 1/2-inch muffin pans. Let rise until doubled (about 30 mins).
• Bake in a 375°F oven for 12 to 15 minutes. Remove from pan. Cool on a wire rack.
• Makes 36 rolls.