Chocolate Orange Rolls by Allinson's

Method

1. MIX

   Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

2. KNEAD

   Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

3. RISE

   Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size – up to 2 hours depending on how warm your kitchen is and if you're using Time Saver Yeast or Easy Bake.

4. SHAPE

   Preheat your oven to 180°C (160°C fan, gas mark 4). Knock back the dough by gently kneading just 5 times to get the air out. Roll into a 25 x 40cm rectangle and spread over the chocolate hazelnut spread. Roll up tightly from one of the long sides like a swiss roll, then cut into 12 even pinwheels slices. Place each slice, side up, inside a large baking tray.

5. PROVE

   Cover the dough again with a clean tea towel and leave to prove for just 5 minutes.

6. BAKE

   Bake the rolls for 20-25 minutes until golden. Leave the buns to cool for 20 minutes in the tin, then lift onto a wire rack.

7. Whilst the rolls are cooling, melt the Terry’s chocolate orange in a glass bowl over a pan of gently simmering water. Once melted drizzle the melted chocolate liberally over the rolls then sprinkle over the orange zest. Eat warm or cool.