Custard and Chocolate Chip Rolls: Soft, Sweet, and Irresistible!

Some treats don’t just satisfy cravings; they create moments. Custard and Chocolate Chip Rolls are exactly that kind of snack. With pillowy dough, custard, and just the right amount of chocolate chips for a sweet burst, these rolls make for a great dessert. From cozy weekends to elegant gatherings, they’re perfect for every occasion. In this recipe, you’ll discover how to create these delightful rolls step-by-step, bringing warmth and sweetness to your table.

What Are Custard and Chocolate Chip Rolls?

Custard and chocolate chip rolls are a modern twist on classic sweet rolls, combining the comforting softness of dough with a creamy custard filling. The chocolate chips add a delightful contrast of texture and flavor, melting slightly into the custard as they bake. The custard filling is based on crème pâtissière, a French pastry staple that dates back to the 17th century. Adding chocolate chips takes this classic to new heights.

Pro Tips for the Best Custard and Chocolate Chip Rolls

• For the dough, ensure your milk is warm and not hot to activate the yeast effectively without killing it.
• Allow the dough to double in size. Patience pays off with fluffier rolls.
• Prevent lumps by whisking continuously as the custard cooks.
• Spread the custard only when it’s fully cooled to avoid melting the dough.
• When placing the rolls on the baking tray, give them space to expand.

Can I Use Instant Yeast Instead of Dry Yeast?

Yes, you can! Simply replace the dry yeast with the same amount of instant yeast. There’s no need to dissolve it in liquid first; just mix it directly with the dry ingredients.

What’s the Best Way to Knead the Dough?

You can knead the dough by hand or with a stand mixer fitted with a dough hook. If kneading by hand, use a clean, floured surface and work the dough for about 8–10 minutes until smooth and elastic.

Can I Make the Custard Ahead of Time?

You can prepare the custard a day in advance. Store it in an airtight container in the fridge and bring it to room temperature before using.

What If My Dough Doesn’t Rise?

If your dough doesn’t rise, it could be due to inactive yeast or a cold environment. Ensure your yeast is fresh and allow the dough to rise in a warm spot.

Can I Substitute the Chocolate Chips?

Of course! Swap them for chopped nuts, dried fruits, or even white chocolate chips for a different flavor.

How to Store Leftovers

If you have any rolls left, store them in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week.

Can I Freeze freeze Custard and Chocolate Chip Rolls?

Yes, you can freeze them for up to 2 months. To reheat, warm them gently in the oven or microwave to restore their soft texture.

How to Make Custard and Chocolate Chip Rolls

Step 1

Step 1

In a large bowl, whisk together the egg, sugar, oil, and milk. In a separate bowl, combine the flour and dry yeast.

In a large bowl, whisk together the egg, sugar, oil, and milk. In a separate bowl, combine the flour and dry yeast.

Step 2

Step 2

Gradually add the dry ingredients to the wet mixture, kneading until the dough comes together and is smooth. Cover and let it rise for 1 hour.

Gradually add the dry ingredients to the wet mixture, kneading until the dough comes together and is smooth. Cover and let it rise for 1 hour.

Step 3

Step 3

Heat the milk until just steaming. In a separate bowl, whisk the egg with sugar, cornstarch, and a pinch of salt.

Heat the milk until just steaming. In a separate bowl, whisk the egg with sugar, cornstarch, and a pinch of salt.

Step 4

Step 4

Slowly pour the hot milk into the egg mixture, whisking constantly.

Slowly pour the hot milk into the egg mixture, whisking constantly.

Step 5

Step 5

Return the mixture to the heat and cook, whisking, until thickened (about 10 minutes). Let it cool completely.

Return the mixture to the heat and cook, whisking, until thickened (about 10 minutes). Let it cool completely.

Step 6

Step 6

Roll out the dough into a large rectangle. Spread the cooled custard evenly over the dough and sprinkle with chocolate chips.

Roll out the dough into a large rectangle. Spread the cooled custard evenly over the dough and sprinkle with chocolate chips.

Step 7

Step 7

Roll the dough into a tight log and cut it into pieces. Place the rolls on a baking tray lined with parchment paper, leaving space between them. Cover and let them rise until doubled in size.

Roll the dough into a tight log and cut it into pieces. Place the rolls on a baking tray lined with parchment paper, leaving space between them. Cover and let them rise until doubled in size.

Step 8

Step 8

Preheat the oven to 180°C/350°F. Bake the rolls for 20 minutes or until golden brown. Let the rolls cool slightly before serving. They’re best enjoyed warm, with the custard oozing slightly and the chocolate chips melted.

Preheat the oven to 180°C/350°F. Bake the rolls for 20 minutes or until golden brown. Let the rolls cool slightly before serving. They’re best enjoyed warm, with the custard oozing slightly and the chocolate chips melted.