Nutella Rolls

Nutella Rolls

Nutella Rolls


4-5 dozen

3 cups warm buttermilk           
1 cup Chef Brad’s sourdough starter   
½ cup sugar                   
¼ cup melted butter               
1 Tbsp salt                   
3 eggs                   
4-5 cups white all purpose flour
4-5 cups whole wheat flour
2½ Tbsp yeast
Additional melted butter
1 26.5-oz jar Nutella
Heath Bar Frosting


In the order listed, place ingredients into the bowl of a heavy duty mixer, beginning with 3 cups of each flour and the yeast on top. Turn on the mixer, combine the ingredients, and add enough flour so that the dough cleans the sides of the bowl. Mix for 6 minutes and then remove from the bowl, add a little oil, and return the dough to the bowl, turning it to coat with the oil. Let rise until doubled in size—remember, a sticky dough makes the best rolls!

Divide the dough into 4 equal pieces. Place one piece on slightly floured surface, roll into a rectangle. Top with melted butter, then spread surface with Nutella. Roll dough up starting with long edge and roll towards you, pulling the dough tight and pinching the seam to seal. When rolled tight, cut in half and then cut the halves in half again, then cut each piece into 3 pieces. You will end up with 12 rolls. Place the rolls into a pan that has been sprayed with nonstick spray, leaving a small space between each roll. Let rise until doubled in size. Bake at 400º True Convection for 5 minutes, then at 325º for 12-15 minutes, until golden brown. Let cool slightly and frost with:

Heath Bar Frosting

4 Tbsp melted butter           
8 cups powdered sugar           
1 8-oz. pkg. cream cheese, softened           
Heavy cream to thin
2 cups Heath Bar chunks


Combine the butter, powdered sugar and cream cheese; thin to spreading consistency with cream.  Stir in Heath Bar chunks.