Chocolate Rolls (adapted from Saveur)
1 1/4 cups milk, heated to 115°
1 (1/4-oz) package active dry yeast
1/3 cup sugar
2 Tbsp unsalted butter, melted, plus 16 Tbsp, softened
1 1/2 tsp kosher salt
1 egg, lightly beaten
4 cups flour
1/2 cup light brown sugar, packed
1/3 cup orange zest (from about 4 oranges)
3 cups confectioners’ sugar
1 tsp orange extract
1 tsp vanilla extract
1 Tbsp fresh orange juice
1/4 lb chocolate, 52-77%
Make the dough: Combine milk and yeast in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. Stir in sugar, melted butter, 1 tsp salt, and egg; add flour, and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. Cover with plastic wrap; let sit until dough doubles in size, about 1 1/2 hours.
Meanwhile, beat softened butter, brown sugar, and zest in a bowl on high speed of a mixer until smooth, about 2 minutes. Add remaining salt, confectioners’ sugar, and extracts; beat until smooth, about 2 minutes. Transfer 1/4 cup filling to a bowl; stir in juice to make an icing. Set filling and icing aside.
Roughly chop chocolate if not already in pieces. Melt the chocolate over a double boiler, stirring occasionally. Set aside with filling and icing.
Transfer dough to a work surface. Using a rolling pin, roll dough into an 18″ × 10″ rectangle, and spread filling evenly over dough. Using a pastry brush, spread a thin layer of chocolate over and into the filling. Lift up bottom edge of dough and roll it into a log; trim ends and cut log into 12 rounds. Transfer rounds cut side up to a greased 9″x13″ baking dish; cover with plastic wrap. Chill 6 hours or overnight.
Heat oven to 375 dgF. Uncover rolls and bake until golden brown, about 25 minutes. Drizzle icing over rolls before serving.