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Shirley P Chocolate Rolls




Source of Recipe


Debbie Cossey Johnson


List of Ingredients




With the Chocolate Roll Festival coming up, we wanted to re-post a chocolate roll recipe so everyone could get to work on their chocolate roll making skills!! This recipe is from last year's 2nd place finisher, Shirley Patterson... Enjoy!!

Chocolate Roll Recipe
By Shirley Patterson, Marshall, Arkansas

For best results use name brand if any given and use cast iron cookware or an insulated cookie sheet. This will ensure evenly baked chocolate rolls. Depending on thickness rolled out, crust recipe will yield 6 to 8, 7 ½ inch by 7 ½ inch square rolls. If making less than 6 to 8 chocolate rolls, dough will store in a refrigerator for up to two weeks or in a freezer for one month. The filling will also store in the same manner as the crust.

Crust ingredients:
Two cups W-R All Purpose Flour. ¾ cup plus one tablespoon Crisco shortening. ¾ teaspoon of salt. Four tablespoons of water. One teaspoon of white vinegar. Two teaspoons of white Karo syrup. One medium egg.

Filling ingredients for one chocolate roll:
One tablespoon Hershey’s cocoa. Scant two tablespoons C & H sugar. Two tablespoons butter, not Oleo.

Making crust: Mix salt with flour. Using a fork, work in shortening until all flour is worked in (mixture will be crumbly.) Set aside this flour mixture in order to mix a separate liquid mixture. Mix liquids until the syrup is completely blended. Mix flour mixture and liquid mixture together until completely absorbed. Pinch 6 to 8 dough balls to be rolled out. At this point, preheat oven to 425 degrees.

With a rolling pin and lightly floured surface, roll one ball of dough into a 7 ½ inch by 7 ½ inch square.

Making filling and preparing chocolate roll for oven: Melt butter in microwave until just runny but not hot. Stir cocoa and sugar together, mix with butter. Spread over a rolled out dough square. Fold one side to center of roll, then fold other side to barely overlap first fold. Fold each end approximately ½ inch over roll, crimping as you fold. Press to hold in place. Note: If making more than one chocolate roll, butter may begin to set as you work – microwave to keep barely runny, not hot.

Place chocolate rolls in a lightly and evenly greased pan. Bake 13-14 minutes or until golden brown. When finished chocolate rolls should be slightly runny. After cooling, chocolate filling should set slightly but not be hard. Let cool before eating. Enjoy!

Recipe