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Irresistible Smores Rolls Your New Favorite Dessert

Irresistible Smores Rolls Your
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S’mores Rolls offer a truly inventive way to enjoy a beloved classic, transforming the iconic campfire treat into a convenient, delicious pastry that you can savor anytime, anywhere.

Ingredients

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  • 1 cup milk, lukewarm
  • 1/4 cup water, lukewarm
  • 2 ¼ tsp instant yeast (1 packet)
  • 1/4 cup granulated sugar
  • 3 ¾ cups all-purpose flour
  • 4 tbsp unsalted butter, divided
  • 1 tsp salt
  • ⅛ tsp unsweetened cocoa powder
  • ⅛ cup heavy whipping cream
  • ⅓ cup semi-sweet chocolate chips
  • ¼ cup graham cracker crumbs
  • 2 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • ⅛ tsp cream of tartar
  • ⅛ tsp salt

Instructions

  1. In a large bowl, combine warmed milk, water, 1/4 cup granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. To the activated yeast mixture, add 1 tsp salt and 2 tbsp melted butter (from 4 tbsp divided). Gradually add all-purpose flour and cocoa powder, mixing until a sticky dough forms. Avoid adding too much flour.
  3. Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and springs back when poked. (If using a stand mixer, knead for 6-8 minutes on medium-low speed with a dough hook).
  4. Lightly grease a clean bowl, place dough in it, turning once to coat. Cover and let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
  5. While dough rises, finely crush graham crackers into crumbs. Have chocolate chips ready.
  6. Once dough has doubled, gently punch it down. On a lightly floured surface, roll dough into an 18×12-inch rectangle, about ¼ inch thick.
  7. In a small bowl, cream remaining 2 tbsp softened butter (from 4 tbsp divided) with 1/4 cup granulated sugar (from the 1/2 cup total, adjust remaining for meringue). Spread this mixture evenly over the rolled dough, leaving a ½-inch border along one long edge. Sprinkle graham cracker crumbs and chocolate chips evenly over the filling.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, slice the log into 12-15 rolls, each 1 to 1 ½ inches thick.
  9. Lightly grease a 9×13-inch baking dish. Arrange sliced rolls in the dish, leaving space for expansion. Cover loosely and let rise in a warm spot for another 30-45 minutes, or until visibly puffed.
  10. Preheat oven to 375°F (190°C). Uncover rolls and bake for 18-22 minutes, until light golden brown.
  11. While rolls are baking, combine egg whites, remaining 1/4 cup granulated sugar (from 1/2 cup total), cream of tartar, and 1/8 tsp salt in a clean, dry bowl. Whisk until stiff, glossy peaks form.
  12. Carefully remove rolls from oven. Evenly spread or pipe the meringue over the tops of the hot rolls. Return to oven and bake for another 5-8 minutes, or until the meringue is puffed and lightly golden brown. Keep a close eye to prevent burning.
  13. Remove S’mores Rolls from the oven and let cool in the baking dish for 5-10 minutes. Serve warm for the best experience.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Store any leftover rolls in an airtight container.
  • Reheat in the oven for a few minutes before serving.

Nutrition

Find it online: https://keepityummy.com/irresistible-smores-rolls-your/

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