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Granny Cosseys Chocolate Rolls

Source of Recipe

Cathy/Eva/Joann


Recipe Introduction

Granny used to make these and after quizzing family and cousin Cathy letting me make some under her direction, I made my rendition.

List of Ingredients

I used Martha Stewarts pie crust recipe below:
Perfect Pie Crust
Yield:
Makes two 8- to 10-inch crusts
Ingredients

1 cup (2 sticks) unsalted butter, chilled, plus more for pie plate
2 1/2 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 teaspoon sugar
1/4 to 1/2 cup ice water
Directions

Step 1
Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine.

Step 2
Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible.

Step 3
Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon.

Step 4
Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Wrap, and refrigerate for at least 1 hour.

Step 5
Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process.

Step 6
Lightly butter the pie plate. To minimize stretching when moving the dough, roll it around the pin, lift up, and unroll over the buttered pie plate. Using your fingers, gently pat the dough into place. Trim any excess dough with a paring knife or kitchen shears, leaving a 1-inch overhang; then fold dough under to reinforce the edge.

Cook's Notes
Here we describe making pie dough by hand; you can also use a food processor; pulse in the butter 8 to 10 seconds. Add 1/4 to 1/2 cup ice water through feed tube with machine running.

Filling for each pie crust:
1 stick softened for each pie crust
1 scant cup suger
1/3 cup cocoa (I like the dark)
Mix the filling ingredients together.

Prepare pie crust. Cut in half and wrap each in plastic wrap and put in refrigerator for anout 30 min. (Refrigeration not necessary unless you will not be using immediately). Preheat oven to about 375*. Bring one out on floured surface and roll into rectangle about 12x9. Spread filling onto crust leaving an inch without filling all around the crust. Take the long sides and fold over 1/3 and then the other side a third, creating 3 layers. Pinch closed. Bring ends of roll up and overlap and pinch closed. Carefully pick up and lay on parchment lined cookie sheet. Roll other pie crust and repeat. Lightly brush the top of rolls with butter to brown. Bake about 15 min or until golden brown. Carefully slice roll into 4 or 6 slices.




Recipe