After I added yeast to water and mixing all my dry ingredients, I realized there was no butter to use. I wanted to use canola oil, but my sister suggested using "Desi Ghee" (clarified butter). I was skeptical initially, but the bread turned out really good.
Following is the actual recipe.
0.25oz. pkg. yeast - 1
Sugar - 1/3 cup + 1tbsp
All purpose flour or bread flour - 2 1/3 cups
Unsweetened cocoa powder - 1/2 cup
Unsalted Butter - 2 tbsp melted
Chocolate chips - 1/2 cup
Cherries - 1 1/2 cups pitted
- Dissolve yeast and 1tbsp sugar to 1 cup of wam water. Let stand 5 miutes or until water is cloudy and smells yeasty.
- Sift remaining sugar, flour, cocoa and salt in a large bowl.
- Add yeast and water to flour and mix well with a wooden spoon till it forms a smooth dough.
- Fold in butter.
- Transfer dough to a well-floured surface and knead 7 to 10minutes.
- Pat dough into 10" square. Place cherries and chocolate chips in the center, fold in sides like an envelope. Press edges to seal.
- Gently knead dough to evenly distribute chocolate and cherries throughout. Transfer to oiled bowl, cover and let rise 11/2 hours in warm place.
- Punch dough down and place on a well-floured work surface.
- Roll into thick log, then cut log into 16 equal rounds. Roll each round into a tight ball, and place on baking sheet coated with nonstick cooking spray.
- Set baking sheet in warm place, and let balls rise 30 to 45 minutes.
- Preheat oven to 375F. Bake rolls 20 to 25minutes, or until tops appear dry and centers spring back when touched.
- Cool 15 minutes before serving.