Soft Chocolate Chip Bread Rolls (Pangoccioli-Style)

These soft chocolate chip bread rolls are inspired by Pangoccioli, the popular Italian sweet rolls dotted with chocolate chips you van buy in every supermarket, made by a famous snack brand. They're homemade, lightly sweet and perfect for breakfast, an afternoon snack or a little treat with a cup of coffee or milk.

The texture is soft and tender, although these homemade rolls aren't quite as fluffy as their supermarket counterparts. The flavour, however, is lovely, especially if you prefer a less sugary breakfast treat.

I used 70 g of sugar, which gives the rolls only a gentle sweetness. If you prefer them closer to the sweeter commercial version, you can increase the amount to 100 g without changing the rest of the recipe.

As for the chocolate chips, the original quantity was 35 g, but I prefer to use 100 g. The extra chocolate makes every bite more satisfying without overwhelming the dough. Keep the chocolate chips in the fridge until you're ready to use them so they stay firm while you knead the dough.

Why you'll love these chocolate chip rolls

• Easy homemade sweet bread: a straightforward yeasted dough with no complicated techniques.

• Adjustable sweetness: use 70 g of sugar for a mildly sweet roll or increase it to 100 g.

• Plenty of chocolate: the quantity of chocolate chips is easy to adapt to your taste.

• Perfect for breakfast and snacks: enjoy them fresh or save them for the following day.

Tips for soft chocolate chip bread rolls

Keep the chocolate chips cold. Chilled chocolate chips are easier to incorporate without melting into the dough during kneading.

Don't rush the rising times. The dough needs time to develop and become light. Room temperature and yeast activity can affect how long this takes, so use the suggested times as a guide.

Adjust the sugar to your taste. With 70 g, the rolls are only mildly sweet. Use up to 100 g if you prefer a sweeter result.

Let the rolls cool before storing. Once completely cool, keep them in an airtight container to help preserve their softness.

Soft Chocolate Chip Bread Rolls

Yield: 12 rolls
Prep time: 25 minutes
First rise: 1 hour 30 minutes
Second rise: 30 minutes
Cooking time: 20–25 minutes
Oven temperature: 170°C (340°F)

Ingredients

• 200 g all-purpose flour

• 200 g strong white bread flour (Manitoba flour)

• 70–100 g granulated sugar, to taste

• 80 g softened butter

• 2 eggs

• 7 g dried yeast

• A pinch of fine salt

• 50 g water

• 100 g chocolate chips, chilled (or 35 g for a lighter chocolate filling)

For brushing

• 1 egg

• 1 tablespoon milk

Method

1. Put both flours in a large bowl. Dissolve the dried yeast in the water with a little of the sugar taken from the measured amount. Pour the mixture into the centre of the flour, gradually incorporating a little flour to form a soft mixture. Leave to rest for about 20 minutes.

2. Add the remaining sugar and mix. Add the eggs, softened butter and salt, then knead for 5–10 minutes, or about 5 minutes using a stand mixer, until the dough is smooth and elastic.

3. Cover the bowl and leave the dough to rise in a warm place for about 1 hour and 30 minutes, or until risen and noticeably lighter.

4. Add the chilled chocolate chips and gently knead just until they are evenly distributed, taking care not to overwork the dough.

5. Divide the dough into 12 portions of approximately 60 g each. Shape each portion into a smooth ball and arrange the rolls well apart on a baking tray lined with baking paper.

6. Cover loosely and leave to rise for another 30 minutes.

7. Preheat the oven to 170°C (340°F). Beat the remaining egg with the tablespoon of milk and gently brush the rolls.

8. Bake for 20–25 minutes, until golden and cooked through. If they brown too quickly, check them towards the end of the baking time.

9. Transfer to a wire rack and allow to cool before serving.

How to store chocolate chip bread rolls

Once completely cool, store the rolls in an airtight container at room temperature. They're best enjoyed fresh, but can also be gently warmed before serving to soften the crumb.

If you want to prepare them ahead, you can freeze the cooled rolls in a suitable freezer bag or airtight container. Thaw at room temperature and warm briefly in the oven if desired.