YUM! These spongey chocolate rolls with Øland-flour and dark chocolate make for a perfect weekend snack, or a saving grace on hungry late afternoons. And they're super easy to make. You can leave out the chocolate and use the rolls for packed lunches... But hey, who wants to leave out chocolate..?? Enjoy!

Directions

1. Preheat your oven to 200 degrees convection.

2. Mix cold and boiling water with yoghurt, so it's lukewarm. Dissolve in yeast and honey. Add flour and salt and stir like mad. It's definitely best to use a mixer, but if you have superpowers (or aspirations...), just crack on the manual way! It needs a proper beating for 5-10 minutes.

3. Chop up the chocolate and knead well into the dough. Let the dough rise under cover for 30 minutes.

4. You can bake the rolls in muffin tins or as plain old rolls. So either carefully pour the dough into the tins, or use a spoon to plop little rolls onto a sheet tray lined with baking parchment. Bake for about 20 minutes, or until beautifully golden on top.

5. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help stir the dough and cut up the chocolate.