This is how to make heart-shaped rolls 2 different ways. Use this homemade honey chocolate dough for a romantic sweet bread.
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Honey Chocolate Sweet Rolls
Before I show you how I made the rolls into the heart shapes, I want to tell you how they taste! These are a honey chocolate sweet bread. They have just enough chocolate and honey to taste like a sweet steakhouse dinner roll.
2 Ways To Make Heart-Shaped Rolls
Sweet and fluffy with a touch of chocolate, these are the perfect dinner rolls to accompany a romantic meal.
How do you make rolls in the shape of a heart? There are two ways that I came up with to make rolls that look like a heart. I’ll share the links for the kitchen gadgets I used too.
Heart-Shaped Cake Pans & Tins
Sadly, the metal tins I used for the rolls are sold out. What I suggest using instead is this silicone mold. One mold makes 8 dinner rolls. Plus, you can use it for other things like heart-shaped hot cocoa bombs.
Follow the recipe (in the printable recipe card below) to make the chocolate sweet roll dough. Then, roll it out like a snake and cut it into 1-inch thick slices.
Then, form each slice to look like a round roll. Cut a slit on one side and place it in your metal tin mold or your silicone mold.
That small slit will help the rolls actually bake into a heart shape in the oven. Don’t skip that step.
You can also roll out the rolls, and then place them in a heart-shaped baking pan. Grease the pan really well and then crowd them into the pan so that they bake into the shape of a heart.
Before baking, try dusting the tops with flour or brush with beaten egg white and top with oatmeal…or simply coat the tops with butter as they come out of the oven.
Someone is going to love you for making these!
- 2 1/2 cups warm water
- 2 packages active-dry yeast
- 1 teaspoon sugar
- 2 tablespoons molasses
- 1/2 cup honey
- 1/2 cup buttermilk
- 3 tablespoons butter, very soft
- 3 tablespoons unsweetened cocoa
- 1 tablespoon salt
- 4 cups whole wheat flour
- 2 1/2 – 3 cups all-purpose white flour
- In a large bowl, combine the water, yeast, and sugar. Let it sit for 10 minutes.
- Add the molasses, honey, buttermilk, butter, and cocoa. Mix well.
- Add the salt and the whole wheat flour. Beat for one minute.
- Add 2 1/2 cups of the white flour. If using a stand mixer, you will want to switch to your dough hook at this time.
- Knead by mixing on low for 5 minutes. If the dough is too sticky, add additional white flour a little at a time. The dough should be soft and elastic. If you are kneading by hand, put the dough on a floured board and knead for 8 minutes.
- Place the dough in a greased bowl, turning to coat completely.
- Cover with a towel and let it rise until doubled – about 1 hour.
- Prepare pans by greasing lightly or by spraying with an oil/flour mixture (like Baker’s Joy.) A 12-inch by 16-inch jelly roll pan works well, but you can improvise with whatever size pans you have.
- Punch down the dough and cut it into 24 equal pieces.
- Form into balls. If you are using small heart-shaped pans, make a cut on one side of the ball and use your fingers to create a rough heart shape before placing in the pans. Otherwise, place the balls of dough approximately 1-inch apart in prepared baking pans. If they are closer, the rolls will just be taller.
- Let the rolls rise until doubled, about 1 hour.
- Heat oven to 375 F. Bake for about 20 minutes. Place the pans on a rack to cool slightly before turning the rolls out.
More Valentine’s Day Treats
If you enjoyed these sweet rolls, then you will want to make these heart-shaped treats too!