Red Velvet Rolls

Steps

• 1

  In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with 1/4 cup warm water (about 110°F). Let stand 5 minutes.
• 2

  Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl (you may not use all the flour).
• 3

  Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough (you can also knead by hand on a lightly floured surface for 10 minutes). Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• 4

  Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
• 5

  Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
• 6

  Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
• 7

  Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
• 8

  Preheat oven to 350°F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
• 9

  In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.