For the Dough:

• ▢ ¼ cup unsalted butter (56 grams)
• ▢ 3 tablespoons honey
• ▢ ⅔ cup whole milk (160 ml)
• ▢ 3-3½ all-purpose flour (360-420 grams)
• ▢ 1 packet Red Star Active-Dry Yeast (2¼ teaspoon, 7 grams)
• ▢ 1 teaspoon salt
• ▢ 2 large eggs

For the Filling:

• ▢ 6 oz semi-sweet chocolate , roughly chopped (170 grams)
• ▢ ½ cup hazelnuts (70 grams)
• ▢ ¼ cup granulated sugar (50 grams)
• ▢ Pinch of salt
• ▢ 6 tablespoons unsalted butter , at room temperature (85 grams)

For the Espresso Glaze:

• ▢ 1 cup powdered sugar , sifted (227 grams)
• ▢ ½ teaspoon instant espresso powder , optional
• ▢ ½ teaspoon vanilla extract
• ▢ 2-3 tablespoons milk or heavy cream

To Prepare the Dough:

• In a small saucepan set over medium-low heat, gently warm the butter, honey, and milk until the butter is completely melted and the mixture just begins to steam. It is crucial not to let it boil. Remove from heat and allow it to cool for about 5 minutes, or until its temperature is between 120-130°F (49-54°C). This temperature is ideal for activating the yeast.
• In the bowl of a stand mixer equipped with a dough hook attachment, combine 1½ cups of the all-purpose flour with the Red Star Active-Dry Yeast and salt. Pour in the warmed milk mixture and mix on low speed until all ingredients are just combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
• With the mixer still on low, gradually add the remaining flour, ¼ cup at a time. Continue adding flour until the dough pulls away cleanly from the sides of the bowl but still feels slightly sticky to the touch. You might not need all 3½ cups of flour; adjust as needed to achieve the correct consistency.
• Increase the mixer speed to medium-low and continue to knead the dough until it becomes smooth, elastic, and supple. This process typically takes about 5-8 minutes. A well-kneaded dough is essential for light and fluffy rolls.
• Transfer the kneaded dough to a lightly greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot. Let the dough rise until it has doubled in size, which usually takes approximately 1 hour.

To Prepare Filling and Assemble Rolls:

• Once doubled, gently punch down the dough to release the air and knead it a few times on a lightly floured surface. Cover it again with plastic wrap and let it rest for 15 minutes. This resting period helps relax the gluten, making the dough easier to roll.
• While the dough rests, prepare the decadent filling. In a food processor, pulse the roughly chopped semi-sweet chocolate, hazelnuts, granulated sugar, and a pinch of salt. Process until the nuts and chocolate are finely chopped, but still retain some small chunks for texture. Be careful not to over-process into a powder.
• Add the room temperature unsalted butter to the food processor and pulse a few more times, just until the mixture comes together. It should be slightly sticky but still have a crumbly texture. Avoid processing it too much, as you don’t want it to form a solid paste. (See Note below for alternative method without a food processor).
• On a lightly floured surface, roll the rested dough into a large, even rectangle, approximately 10×15 inches (25×38 cm). Aim for a uniform thickness across the entire rectangle.
• Evenly spread the chocolate hazelnut mixture over the entire surface of the dough, leaving a small border (about ½ inch) along one of the long edges. Starting from the opposite long end, tightly roll up the dough into a snug log. Use a sharp knife, unscented dental floss, or sturdy thread to cut the log into 12 individual rolls.
• Arrange the cut rolls in a greased 9×13-inch (23×33 cm) baking pan, leaving a little space between each. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place until they are doubled in size and look puffy, about 30-45 minutes. During this second rise, preheat your oven to 350°F (175°C).
• Bake the rolls in the preheated oven for about 30 minutes, or until they are beautifully golden brown on top and cooked through. The internal temperature should register around 200°F (93°C) if tested. Remove from oven and let them cool slightly in the pan before glazing.

To Make the Espresso Glaze:

• In a medium bowl, whisk together the sifted powdered sugar, instant espresso powder (if using), and vanilla extract. Gradually add 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, whisking until you achieve a thick but pourable glaze consistency. Drizzle this exquisite glaze generously over the warm, freshly baked rolls. Serve immediately and enjoy!

Helpful Baking Notes:

• No Food Processor? No Problem! If you don’t have a food processor, you can still achieve a fantastic filling. Use a sharp knife to finely chop the chocolate and hazelnuts. For an extra boost of flavor, lightly toast your hazelnuts before chopping. In a large bowl, combine the finely chopped chocolate, nuts, sugar, and salt. Then, use a fork or your fingertips to work in the softened butter until the mixture is crumbly and well combined.
• Achieving the Perfect Rise: For a successful dough rise, ensure your milk mixture is at the correct temperature (120-130°F). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate properly. A warm, draft-free environment (like a slightly warm oven that’s turned off, or a microwave) is ideal for rising.
• Storage & Freshness: These Chocolate Hazelnut Sweet Rolls are undoubtedly at their absolute best on the day they are baked, when they are warm, soft, and the glaze is still slightly gooey. However, they can be stored in an airtight container at room temperature for up to 3 days. For optimal enjoyment on subsequent days, a quick 15-20 second reheat in the microwave will bring back much of their fresh-baked charm.
• Customizing the Glaze: While the espresso glaze adds a unique depth, feel free to substitute it with a classic vanilla glaze (simply omit the espresso powder). You can also adjust the consistency of your glaze by adding more powdered sugar for a thicker icing or a bit more milk/cream for a thinner, more pourable drizzle.