Fruited Chocolate Rolls

Ingredients
1 T warm water
1 teaspoon honey
1 envelope dry yeast

4 1/2 cups all-purpose flour, plus 1 to 2 cups for dusting
1 teaspoon salt
3/4 cup dried fruits (a combination of chopped dried apricots, dates, cherries, raisins or currants, etc.)
4 ounces semi-sweet chocolate chips
1 cup warm milk
1 stick unsalted butter, softened
3/4 cup sugar, plus more for sprinkling
1 teaspoon vanilla extract
4 large eggs

Optional: vanilla turbinado sugar to sprinkle over the top

Preparing the dough:
In the bowl of a standing mixer fitted with a paddle attachment, combine the water and honey. Add the yeast and stir until the yeast and honey dissolve. Let the mixture sit until the yeast foams, about 5 to 10 minutes.

Sift together the flour and salt. Stir in the dried fruit and chocolate chips. Set aside.

Mix on medium-low speed and gradually beat in the milk, butter, sugar and vanilla. Continue mixing until throughly combined. With the mixer still running, add 3 eggs one by one. Slowly add the fruit/flour mixture, making sure to stop when necessary to scrape any flour from the sides of the bowl. Continue mixing until the flour is completely incorporated.

Replace the paddle with the dough hook. Turn the mixer to medium and continue working the dough until it is smooth and sticky. Turn the dough out onto a lightly floured surface and continue to work by hand, about 5 minutes longer. Place the dough in a lightly greased bowl and cover with a clean kitchen towel. Set in a warm, draft-free place until doubled in size, about 1 1/2 hours.

Line a large baking sheet with parchment paper or a bakers’ Silpat. Punch the dough down and cut into 12 equal pieces. Hold one piece of dough in both hands and, with your palms facing you, fold the edges of the dough away from you and toward the back of the dough, forming a small, tight ball. Roll gently to seal the ball. Place seam side down on the prepared baking sheet. Repeat with remaining dough pieces, making sure to space the balls 1 inch apart. Cover and let rise, about 1 1/2 hours.

Preheat the oven to 375 degrees F. Whisk the remaining egg with 1 teaspoon water and brush the tops of the buns with the egg wash. Sprinkle lightly with sugar. Bake until golden brown, about 15 minutes.

Makes 12