Makes 28 to 32 rolls.
1 kg. flour, sifted 2 Tbsp. dry yeast
½ cup sugar
3 Tbsp. cocoa powder 200 gr. chocolate chips ½ cup oil
2½ to 3 cups water 1 Tbsp. salt
Bowl of water
For sprinkling on top: 3 Tbsp. flour, sifted
In the bowl of an electric mixer with a dough attachment, add flour, yeast, sugar, cocoa powder and chocolate chips. Mix for a minute or two.
While mixing, gradually add the oil and water. Mix until smooth. Add salt and continue mixing for seven more minutes. Spray oil onto dough and let rise in a warm place for 90 to 120 minutes.
Separate the dough into 28 to 32 equally large round balls. If you choose to make rolls a different shape, the number of rolls will change accordingly.
Arrange rolls on a tray that’s covered with baking paper or is greased. Brush rolls with a little water and then sprinkle with flour. Using a pair of scissors, make two indentations in the form of an X in the middle of each roll.
Bake in an oven preheated to 190° to 200° for 20 to 25 minutes.