Ingredients
Dough Ingredients
- 1 cup milk, warmed to 110°F (44°C)
- 2 1/4 tsp active dry yeast
- 2 large eggs, room temperature
- 4 1/2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup granulated sugar
- 10 tbsp unsalted butter, room temperature and cubed
Filling and Topping
- 1 1/4 cups Nutella
- 1/2 cup melted Nutella (extra, optional for drizzling)
Instructions
- Activate the yeast: Heat the milk until it reaches 110°F (44°C). Stir in the yeast and 1/2 tablespoon of granulated sugar. Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour. Add the salt and remaining granulated sugar. Add the cubed unsalted butter and work it in with your fingers or a pastry cutter until the mixture resembles small pea-sized pieces.
- Combine liquids and form dough: Lightly beat the eggs, then add them along with the yeast mixture into a stand mixer fitted with a dough hook. Begin mixing on low speed until the dough starts to come together, then increase to medium speed and knead for 5 minutes until a smooth, elastic dough forms.
- First rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and put it in a warm but turned-off oven to rise for approximately 1 hour, or until the dough has doubled in size.
- Shape the dough: Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick, ensuring an even thickness throughout.
- Apply Nutella filling: Warm the Nutella slightly (about 15 seconds) to soften it, then spread it evenly over the entire surface of the rolled-out dough.
- Form the rolls: Starting from the short side, carefully roll the dough into a log. Using a serrated knife or dental floss, cut the log into 12 equal rolls.
- Second rise: Place the rolls in a greased 9×13-inch baking pan, cover, and allow them to rise again in a warm area for 30 minutes to 1 hour, until puffed and nearly doubled.
- Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 23 to 27 minutes until they are lightly golden brown on top and cooked through.
- Finish with melted Nutella: While the rolls are still warm, spread or drizzle the optional melted Nutella over them for an extra luscious finish.
Notes
- Make sure the milk is not too hot when activating yeast, as temperatures above 115°F can kill the yeast.
- You can substitute dairy milk with almond or oat milk for a dairy-free option but make sure it is warmed.
- If dough is sticky during kneading, add flour a tablespoon at a time to avoid overly dry dough.
- Allow the second rise to be thorough to get soft, fluffy rolls.
- The melted Nutella drizzle at the end is optional but adds extra flavor and shine.
- You can store baked rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: Italian-inspired
