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Chocolate Swirl Panini

 Chocolate Swirl Panini
Pretty chocolate swirls throughout the interior of these tender Italian-style rolls make them a must-try. The tempting treats really stand out when served as part of a brunch or dessert. —Sara Bonetti, Oakland, California
16 ServingsPrep: 35 min. + rising Bake: 10 min. + cooling

Ingredients

  • 2-1/4 cups bread flour
  • 5 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/3 cup 2% milk
  • 1/4 cup butter, cubed
  • 1 egg
  • 2/3 cup semisweet chocolate chunks
  • EGG WASH:
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons sugar

Directions

  • In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In
  • a small saucepan, heat the water, milk and butter to
  • 120°-130°. Add to dry ingredients; beat just until
  • moistened. Add egg; beat until smooth. Stir in enough remaining
  • flour to form a soft dough.
  • Turn onto a floured surface; knead in chocolate chunks until smooth
  • and elastic, about 6-8 minutes. Place in a greased bowl, turning
  • once to grease the top. Cover and let rise in a warm place until
  • doubled, about 45 minutes.

2 of 2

Chocolate Swirl Panini (continued)

Directions (continued)

  • Turn onto a lightly floured surface; divide into 16 pieces. Shape
  • each into a roll. Place 2 in. apart on a greased baking sheets.
  • Cover and let rise until doubled, about 30 minutes. Beat egg and
  • water; brush over rolls. Sprinkle with sugar.
  • Bake at 375° for 10-12 minutes or until golden brown. Remove to
  • wire racks to cool completely. Yield: 16 rolls.
Nutritional Facts: 1 roll equals 133 calories, 6 g fat (3 g saturated fat), 24 mg cholesterol, 66 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.