Stand mixer with a dough hook attachment

8 x 8 baking dish

Frying pan to double toast the hazelnuts

1. Prepare dough: Place warm milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy. Mix in melted butter on low speed for 10-15 seconds. Mix in all-purpose flour and salt on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Form a dough ball and place the dough in a clean bowl. Cover and set aside for 60 - 90 minutes.
3. Re-roast hazelnuts: While the dough is proofing, prepare the hazelnut chocolate filling. Add hazelnuts to a frying pan (no oil needed) and place the pan on medium heat. Roast the hazelnuts, while stirring, until the hazelnuts are golden-brown on one to two sides. You're double roasting the hazelnuts as you're already working with roasted hazelnuts.
4. Hazelnut chocolate: Add hazelnuts to a blender or food processor along with all other filling ingredients. Blend until coarsely combined. You may need to pause blending and scrape down the sides of the blender a few times. The hazelnuts will break into mini pieces but will still be visible. Test the mixture by pressing a small sample (1-2 tsp) between your fingers: It should come together and not stick to your fingers. If the mixture is too sticky, add some more hazelnuts and blend again. If the mixture is too dry, add some more milk, 1 tbsp at a time, and blend again. Set aside.
5. Roll out dough: Punch the air out of the dough and re-knead for 5-10 seconds. If using Matcha for green rolls, cut the dough in half and knead matcha into one portion. If needed, dissolve matcha into 1-3 tsp of water before kneading. Using a rolling pin, roll both doughs out into circles or rectangles, about the size of a medium pizza. If not using matcha, roll the dough out into a large circle or rectangle, about the size of a large pizza.
6. Cut dough: If using matcha, cut dough into 5-6 triangles (like pizza slices). If not using matcha, cut dough into 10-12 triangles. With either option, you should have a total of 10-12 triangles.
7. Prepare baking dish: Line a baking dish with parchment paper (preferred) or brush with butter/oil and set aside.
8. Add hazelnut chocolate filling: Scoop out 1-2 tbsp of the chocolate mixture and form a bite sized truffle/ball. Hold the truffle between your palms and gently form a chocolate log from the round truffle shape. Working with one dough triangle at a time, place the chocolate log on the wider end of the triangle, leaving 1/2 inch from the edge.
9. Shape dough and form rolls: Gently stretch the tips of the triangle out and roll the dough inwards (covering the chocolate log) forming swirls with every completed rotation, ensuring the chocolate filling is enclosed. Gently press the end/narrow tip of the triangle into the dough, sealing it shut. Optional: If the two openings on either side of the roll are too wide, the chocolate mixture might spill out while baking. Press the ends (on both sides) together, further sealing the filling. The roll should still look like a butterhorn roll or mini croissant. You're not connecting the ends to each other or forming a circle, you're simply sealing the ends shut. Place the roll in the prepared baking dish with the crease side facing down. Follow the same process and shape the remaining dough triangles. Place the rolls close together, this is why you're using an 8x8 baking dish, it should be a snug fit!
10. 2^nd proof: Cover the rolls with a kitchen towel and set aside for 45-60 minutes.
11. Bake: When ready to bake, pre-heat oven to 350 deg. F. Brush the rolls with melted butter and bake for 25-35 minutes on the middle rack. Monitor the rolls as oven temperatures and baking times can vary. My oven runs on the cooler side and I had to bake for the full 35 minutes. Once ready, the rolls should be lightly crisp and golden-brown on top and should sound hollow when you tap on them.
12. Cool: Allow the rolls to cool in the baking dish for 10 minutes and transfer to a wired rack. Serve warm or at room temperature.