Why Make This Recipe
S’mores Rolls combine the classic campfire treat with soft, fluffy rolls, providing a delightful experience for everyone. With gooey chocolate, crunchy graham crackers, and sweet marshmallow, these rolls will take your taste buds on a nostalgic journey. They are perfect for parties, family gatherings, or cozy nights in.
How to Make S’mores Rolls
Ingredients
- 1 cup Milk (lukewarm) (Ensure it’s lukewarm for yeast activation.)
- 1/4 cup Water (lukewarm) (Ensure it’s lukewarm for yeast activation.)
- 2 1/4 tsp Instant Yeast (1 packet) (Can substitute with active dry yeast.)
- 1/4 cup Granulated Sugar
- 3 3/4 cup All-Purpose Flour
- 4 tbsp Unsalted Butter (divided and melted; 2 tbsp for the dough, 2 tbsp for brushing)
- 1 tsp Salt
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream (Can substitute with half-and-half.)
- 1/3 cup Semi-Sweet Chocolate Chips (Feel free to add more for extra chocolate flavor.)
- 1 tbsp Granulated Sugar
- 1 tbsp Unsalted Butter
- 1/2 tsp Vanilla Extract
- 1/4 cup Graham Cracker Crumbs (about 1 1/2-2 graham cracker sheets, finely crushed)
- 2 Large Egg Whites (room temperature)
- 1/2 cup Granulated Sugar
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
Directions
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Dough Preparation: In a bowl, mix lukewarm milk, water, and yeast. Let it sit for about 5 minutes until bubbly. Add 1/4 cup sugar, melted butter, salt, cocoa powder, and flour. Mix until a dough forms. Knead the dough on a floured surface until smooth. Place it in a greased bowl, cover, and let rise for an hour or until it doubles in size.
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Chocolate Graham Cracker Filling: In a bowl, combine chocolate chips, graham cracker crumbs, and remaining sugar. Mix well.
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Assembling the Rolls: Roll out the dough into a rectangle. Spread melted butter over it, then sprinkle the chocolate filling evenly. Roll the dough tightly and slice into pieces.
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Marshmallow Meringue Topping: In a clean bowl, beat egg whites until foamy. Add cream of tartar, salt, and vanilla. Gradually add the sugar, beating until stiff peaks form.
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Baking: Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden. Remove from oven and let them cool slightly before topping with the marshmallow meringue. A quick toast with a kitchen torch makes it extra special.
How to Serve S’mores Rolls
Serve the S’mores Rolls warm, topped with the toasted marshmallow meringue. They are a delicious treat on their own or paired with a glass of milk or hot chocolate. Share them with friends and family for an extra cozy touch.
How to Store S’mores Rolls
To store S’mores Rolls, place them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them. To reheat, just pop them in the microwave for a few seconds or warm them in the oven.
Tips to Make S’mores Rolls
- Make sure to properly activate the yeast with lukewarm liquids to ensure the dough rises well.
- For extra flavor, consider adding more chocolate chips to the filling.
- If you don’t have a kitchen torch, you can broil the meringue topping for a few minutes but keep a close watch to avoid burning.
Variation
You can easily switch up the filling with different types of chocolate or even add nuts for some crunch. Try using flavored marshmallows for a unique twist!
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute instant yeast with active dry yeast. Just ensure to activate it properly before adding it to the dough.
How do I know the dough is ready to rise?
The dough is ready when it has doubled in size and feels soft and smooth when you press it with your finger.
Can I freeze S’mores Rolls?
Definitely! You can freeze the rolls before baking. Just make sure they are completely cooled before placing them in an airtight container or freezer bag.
S’mores Rolls
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful soft rolls filled with chocolate, graham crackers, and marshmallows, bringing the classic campfire treat to your kitchen.
Ingredients
- 1 cup Milk (lukewarm)
- 1/4 cup Water (lukewarm)
- 2 1/4 tsp Instant Yeast
- 1/4 cup Granulated Sugar
- 3 3/4 cup All-Purpose Flour
- 4 tbsp Unsalted Butter (divided and melted)
- 1 tsp Salt
- 1/8 cup Unsweetened Cocoa Powder
- 1/8 cup Heavy Whipping Cream
- 1/3 cup Semi-Sweet Chocolate Chips
- 1 tbsp Granulated Sugar
- 1 tbsp Unsalted Butter
- 1/2 tsp Vanilla Extract
- 1/4 cup Graham Cracker Crumbs
- 2 Large Egg Whites (room temperature)
- 1/2 cup Granulated Sugar
- 1/8 tsp Cream of Tartar
- 1/8 tsp Salt
- 1/2 tsp Vanilla Extract
Instructions
- In a bowl, mix lukewarm milk, water, and yeast. Let it sit for about 5 minutes until bubbly.
- Add 1/4 cup sugar, melted butter, salt, cocoa powder, and flour. Mix until a dough forms.
- Knead the dough on a floured surface until smooth.
- Place it in a greased bowl, cover, and let rise for an hour or until it doubles in size.
- In a bowl, combine chocolate chips, graham cracker crumbs, and remaining sugar for the filling. Mix well.
- Roll out the dough into a rectangle. Spread melted butter over it, then sprinkle the chocolate filling evenly.
- Roll the dough tightly and slice into pieces.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar, salt, and vanilla.
- Gradually add the sugar, beating until stiff peaks form.
- Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden. Remove from oven and let cool slightly before topping with marshmallow meringue.
- Toast the meringue with a kitchen torch for extra flavor.
Notes
Serve warm, topped with toasted marshmallow meringue. Store in an airtight container for up to 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
