As someone who loves Halloween and eagerly anticipates the arrival of spooky season each year, I love finding ways to blend my passion for baking with holiday fun. These ghost chocolate rolls are my latest creation, bringing a playful twist to a cozy classic.

Whether you're enjoying them with family on a chilly fall morning or serving them at a festive Halloween gathering, these rolls are sure to add a little spirit to your celebrations.

What is Sourdough Discard?

Sourdough discard is the portion of starter that is removed before feeding. It is not as potent as an active starter because its yeast and bacteria are less vigorous.

While it can't replace an active starter in traditional sourdough bread recipes, discard is ideal for adding flavor to recipes. Since we are not using active starter in this recipe we will use Active Dry Yeast in order for the rolls to rise.

Baking Supplies

Kitchen Scale *
Small Bowls for Measuring Ingredients (see picture below)
9 x 13 Pan
Small Sauce Pan
Spatula
Spoon
Kitchen Knife/Pastry Cutter
Parchment Paper
Piping Bag (2)
KitchenAid Mixer with Dough Hook (optional)
Sifter (optional)

* One item I want to note is how important it is to use a scale that weighs in grams and milliliters, although there are a few exceptions to this rule. Baking is a science, and when bakers measure with measuring cups, this can lead to inaccurate measurements and wrong consistencies. Read my article on the importance of a kitchen scale.

A few items to incorporate when baking:

Healthy Swaps to Incorporate:

Pasture-raised eggs (preferably organic)
Unsalted grass-fed butter (preferably organic)
Organic all-purpose flour or organic bread flour
Black coca powder to replace artificial coloring

By making these simple ingredient swaps, you’ll definitely notice a difference in taste and quality!

Tips

Use Bread Flour: Opt for bread flour instead of all-purpose flour to give the dough better structure and a chewier texture.
Use Black Cocoa Powder: Opt for black cocoa powder in order to achieve a black/deep brown roll.
Warm Ingredients: Use warm (not hot) milk and butter to activate the yeast without killing it. This ensures a good rise.
Check Your Yeast: Make sure your yeast is fresh and active. If using active dry yeast, proof it in warm milk with a bit of sugar to verify activity.
Don’t Rush the Rise: Allow enough time for the dough to rise properly. After kneading, let it double in size in a warm, draft-free area for the best texture.
Knead Well: Knead the dough until it’s smooth and elastic, which develops gluten and gives structure.
Balance Moisture: The dough should be slightly sticky but not overly wet. Adjust with small amounts of flour if necessary while kneading.
Gentle Roll-Out: When shaping, roll out the dough gently to maintain air pockets created during the rise.
Chill the Dough: After rolling and cutting, a brief chill in the refrigerator helps the rolls maintain their shape and results in even layers.
Optional Flavor Boosters: Consider adding a teaspoon of vanilla extract or a tablespoon of orange zest to the dough for an extra flavor dimension.
Avoid Overbaking: Bake until the rolls are just golden. Overbaking can dry them out, so keep a close eye during the last few minutes.

Dough

Dry Ingredients:

Active Dry Yeast 1 ½ tsp
All-Purpose Flour (or Bread Flour): 330g
Black Cocoa Powder: 60g
Sugar: 50g
Salt: 1 ½ tsp

Wet Ingredients:

Sourdough Discard: 227g
1 Large Egg
Whole Milk: 170g
Room Temperature Butter: 57g

Filling

Unsalted Butter: 3 Tbs
Heavy Cream: 4-6 Tbs
Brown Sugar: 1-4 Tbs (adjust for desired sweetness)
Black Cocoa Powder: 2 Tbs
Semi Sweet Chocolate Chips: 100g
Pinch of Salt

Icing

Cream Cheese: 8oz
Heavy Cream: 3-6 Tbs (adjust for desired thickness)
Powdered Sugar: 3-4 cups (adjust for desired thickness)
Vanilla: 1 tsp (Vanilla Bean paste: 1/2 tsp)
Pinch of Salt

Baking Instructions

Step 1: Prepare Ingredients and Equipment - Preheat your oven to 400°F. Gather all ingredients and measure them accurately using a scale. Ensure your butter and eggs are at room temperature, and lightly grease a large baking dish.

Step 2: Make the Dough - In a small bowl, combine warm milk (about 110°F) with a teaspoon of sugar and active dry yeast. Stir gently and let stand until foamy, about 5-10 minutes.

Step 3: Mix Wet and Dry Ingredients - In a large mixing bowl, whisk together flour, sugar, and salt. In another bowl, blend the egg, softened butter, and sourdough discard. Add the yeast mixture and wet ingredients to the dry mixture. Stir until a dough forms.

Step 4: Knead the Dough - Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. You can alternatively use a stand mixer with a dough hook.

Step 5: First Rise - Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm area until doubled in size, about 2-3 hours. For improved dough flexibility, perform a gentle stretch and fold every hour during this period.

Step 6: Prepare the Filling - While the dough is rising, melt the butter, brown sugar, heavy whipping cream, and black cocoa powder together in a small saucepan over medium heat until fully melted and smooth. Pour this hot mixture over the chocolate chips placed in a separate bowl. Allow it to sit for a few minutes so the heat can soften the chocolate chips, then gently stir until the mixture is smooth and well-combined. Let the filling cool and solidify to a creamy consistency, either at room temperature or in the refrigerator.

Step 7: Roll and Fill the Dough - Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle. Spread the filling mixture evenly over the dough, leaving a small border.

Reserve 1–2 tablespoons of the filling for step 13 to use as the ghost's eyes and mouth for the final decorative touches.

Step 8: Slice the Rolls - Using a pastry cutter or knife slice the roll into 6 equal long strips (or 12 if you desire smaller rolls).

Step 9: Shape the Rolls - To form the ghost shape, connect both ends of the roll together - this ensures that the tail is thick enough to stand out. Roll the dough into a circle, then pull the tail downward and pinch the roll’s body to create a teardrop shape. Repeat this process for each roll to achieve the ghostly appearance.

Step 10: Adding Structure - After arranging the rolls in the pan, gently weave strips of parchment paper between them. This helps maintain their teardrop shape by providing support during the rising and baking process, ensuring they keep their unique appearance.

Step 11: Second Rise - Cover the shaped rolls and allow them to rise in a warm environment until they have nearly doubled in size, approximately 30–60 minutes or longer if your house is cooler.

Step 12: Bake the Rolls - Bake in the preheated oven for 20-25 minutes, or until baked through to 190°F.

Step 13: Make the Icing - Mix together cream cheese, powdered sugar, heavy cream, and vanilla extract with a pinch of salt until smooth. Adjust thickness with more cream or sugar as needed.

Step 14: Frost the Rolls - Allow rolls to cool for 10-20 minutes, then using a piping bag and spautla/spoon spread the icing over the rolls in the shape of a ghost. Use the remaining chocolate filling to add eyes and mouths.

Anyone who makes this recipe will love not only the soft and sweet chocolate taste of these rolls, but also the whimsical and spooky design that adds fun to any Halloween celebration. Enjoy!

sydney x

Ghost Sourdough Discard Chocolate Rolls