s'mores rolls

Boy, oh boy, are y'all in for a treat today! Remember when I posted those Nutella Hazelnut Rolls yesterday and I said I had more coming? Well these are it. And there is still another kind of roll I made that I will reveal another day! And here is the real kicker... I have been posting these in least to most favorite order. So if Nutella was my least favorite, that makes you really super spoiled.

I have to admit, making a big batch of cinnamon roll dough is so much fun. You have enough to where you can make each pan different! Your imagination can go wild! These s'mores rolls were the first ones I thought of when I was brainstorming non-cinnamon ideas, but I didn't wanna stop there. Just one kind of rolls? Boooring. So then I came up with those Nutella ones. And these other amazing ones that are actually my favorite and I can't wait to show you. :) But I am getting way ahead of myself. THESE ARE AMAZING. They are ooey, gooey, full of marshmallows and chocolate. And they even have crunchy little graham cracker chunks! Droool. Please make these. They will blow your mind!

S'mores Rolls
Dough recipe from The Pioneer Woman
Yields: 3-4 pans of rolls

2 cups milk
4 cups all-purpose flour (plus 1/4 cup, separated)
1/2 cup vegetable oil
1/2 cup white sugar
1 tbsp active dry yeast
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted
2 cups mini marshmallows (or large marshmallows torn into small bits)
1 cup dark chocolate chips
1 cup mini chocolate chips
10-12 graham crackers, chopped (about 1 1/2 cups)

In a large pot, combine the milk, oil, and sugar, and heat until the milk is just about to boil. Let the mixture cool to room temperature, and sprinkle the yeast on top. Mix in the 4 cups of flour, and let rise for at least one hour. After that, add in the remaining flour, baking powder, baking soda, and salt, and mix well. Cover with a tea towel, and let rise for at least 3 hours {I just let it go overnight!}. When ready, preheat the oven to 100F. Prepare a few pans by lining the bottoms with parchment paper and buttering them. Set aside.
Flour your workspace generously, and place about half of your dough onto it. Flour a rolling pin, and roll your dough out into a rough rectangle... you want it much longer than wider! Spread your dough with about half of your butter, getting all the way to the edges. Sprinkle on some graham cracker chunks, followed by half the chocolates and marshmallows. Roll up your dough, cut slices about 1 1/2 inches thick, and place them in your prepared pans. Aim for 7-8 per pan, leaving room in-between. Repeat with the remaining dough. Let your pans rest for 15-20 minutes in your 100F oven, spraying the tops with water if needed! It will help the dough get extra puffy. Remove the pans from the oven and turn the oven up to 375F. When heated, bake your rolls for 15-18 minutes, until the tops are lightly golden. Let cool slightly, then enjoy!