Description
These delightful rolls encapsulate the nostalgic flavors of classic s’mores in a fluffy, homemade treat, featuring gooey marshmallows, rich chocolate, and crunchy graham crackers.
Ingredients
Scale
- 1 cup Milk (lukewarm)
- 1/4 cup Water (lukewarm)
- 2 1/4 tsp Instant Yeast (1 packet)
- 1/4 cup Granulated Sugar
- 3 3/4 cup All-Purpose Flour
- 4 tbsp Unsalted Butter (divided)
- 1 tsp Salt
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream
- 1/3 cup Semi-Sweet Chocolate Chips
- 1/4 cup Graham Cracker Crumbs
- 2 large Egg Whites (room temperature)
- 1/2 cup Granulated Sugar (for meringue)
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt (for meringue)
- 1/2 tsp Vanilla Extract (divided)
Instructions
- In a small bowl, combine 1 cup of lukewarm milk and 1/4 cup of lukewarm water. Sprinkle in 2 1/4 teaspoons of instant yeast and 1/4 cup of sugar. Let it sit for about 5-10 minutes until foamy.
- In a mixing bowl, combine 3 3/4 cups of all-purpose flour and 1 teaspoon of salt. Make a well in the center, pour in the yeast mixture along with 4 tablespoons of room temperature unsalted butter, and mix until a dough starts to form.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a kitchen towel, and let rise for 1 hour or until doubled in size.
- While the dough is rising, prepare the filling by mixing 1/8 cup cocoa powder, 1/8 cup heavy whipping cream, 1/3 cup semi-sweet chocolate chips, and 1/4 cup graham cracker crumbs until well combined.
- Once dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough, leaving a small border.
- Starting from one long end, carefully roll the dough into a tight log and slice into 12 equal pieces. Place in a greased baking dish and allow to rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
- In a clean bowl, beat 2 egg whites with 1/8 teaspoon of cream of tartar and 1/8 teaspoon of salt until foamy. Gradually add 1/2 cup granulated sugar while continuing to beat until stiff peaks form, then gently fold in 1/2 teaspoon vanilla extract.
- Remove rolls from the oven and spread meringue on top, creating peaks. Bake again for 10-12 minutes until meringue is lightly toasted. Allow to cool slightly before serving.
Notes
These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Reheat in the oven for a fresh-baked touch.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 20g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg