19.Aug.2008 Peach Yogurt Rolls with Raspberry Chocolate Filling

because I wasn’t quite done playing around with the peach soy yogurts from the other day…

these are so fragrant I just about dove into one as soon as the batch came out of the oven. I had to be physically restrained by the husband and the cats, but everyone’s fine now. thanks for asking.

if you want the chocolate to melt more, coarsely chop up the chips instead of using them whole.

Yogurt Rolls with Jam and Chocolate Filling

6oz peach or any flavor soy yogurt
1/2 cup water
1 1/2 tablespoons Earth Balance or other vegan margarine
1 tablespoon agave nectar

Place in small saucepan, heat slowly on medium until lukewarm. Set aside.

3/4 cup whole wheat flour
1 3/4 cups all-purpose flour
2 teaspoons bread machine yeast
1 teaspoon fine sea salt
1/4 teaspoon baking soda

Combine ww flour with only 3/4 cup ap flour, yeast, salt, and soda. Add soy yogurt mixture and stir until moistened and combined. Continue adding ap flour until the dough is smooth, elastic, and not overly sticky.
Knead for about 10 minutes in all, then place in a lightly oiled pyrex bowl, cover with plastic wrap or lid and let rise until doubled in size, between 60-90 minutes, in a warm, draft-free place.

20 minutes before the dough is done rising, preheat your oven to 350F. lightly coat an 8in square pan with non-stick cooking spray.

Punch down dough and divide into 6 equal parts. flatten them down.

the filling amounts are per roll, so make it x 6:

1 generous teaspoon fruit spread
1 scant tablespoon semisweet chocolate chips

Place in the center of each flattened roll. Gently grab sides of roll, and wrap around filling, pinching and smoothing folds to make your rolls pretty and make sure the filling doesn’t escape.

2 tablespoons melted margarine
about 2 tablespoons Sucanat

Brush margarine on top of roll, sprinkle Sucanat on top.

Bake for 27 minutes, remove from pan after a few minutes to place on a cooling rack, and let cool completely before storing.

Yield: 6 rolls