Chocolate-Chocolate Chip Rolls with Hot Fudge Sauce

You know a gal has serious chocolate-sugar addiction issues when she bakes things like this, don't you? Could I offer an excuse? See- I normally make homemade pizza on Friday nights- and I was out of cheese- so this was really an attempt (Scout's honor, and fingers crossed ;-) to appease my family! ...Perhaps you would have believed me if I hadn't used DARK cocoa in this recipe? ...But there is SOME truth to my 'excuse' for this recipe :-) Honest!

Dough:

2 cups lukewarm water

1 cup cane sugar

1/2 cup melted butter, 1 stick

1 tsp. salt

1 1/2 T yeast

2 eggs, well beaten

1/4 cup dark cocoa (can use regular)

8 cup soft whole wheat flour (approx)**

1 cup unbleached flour (approx)

Filling:

1/4 cup melted butter

1 1/2 cups brown sugar (approx)

1 1/2 cups chocolate chips

(*opt. chopped nuts)

Mix water, yeast, salt, sugar, and butter. Mix in half of the wheat flour, cocoa, and the eggs. Continue to add wheat flour gradually. 

Use the unbleached flour to knead dough by hand until it is pliable. 

Roll out half of the dough at a time in a large rectangle.

Spread melted butter over the dough, along with the brown sugar and chocolate chips. Roll up, longways. Slice. (I prefer to slice with dental floss for a nice clean cut.)

Place in 9x13 sprayed dish.

(This will make 2 to 2 1/2 pans of rolls.)

Allow to rise until doubled.

Bake at 350 for approx.  24 minutes.

Dh asked for a nut on his :)

Hot Fudge Sauce

1 cup sugar

2 T plain flour

1/3 cup (dark) cocoa

1 cup milk

3 T butter

2t vanilla

Pour milk, butter, and vanilla into a small pot and heat until the butter is melted.

In a bowl, whisk the dry ingredients together and add to milk mixture. Whisk until smooth.

Heat to a boil, whisking constantly. Boil for 3 minutes until thickened. 

Drizzle over baked rolls.

*Can double and store in the refrigerator to use later for ice cream!

*You can freeze these and thaw for single serve. I think I'll hide myself a few in the freezer :) 

**If you use regular whole wheat, I recommend using 1/2 unbleached or plain white flour to keep them from being too heavy.