Instructions

ACTIVATE YEAST

1. It's not necessary if you have instant dry yeast, but I like to do it. So warm up milk for about 20 seconds in the microwave-safe bowl or a cup until warm to touch, then add sugar and dried yeast.
2. Mix and allow the yeast to start to bubble.
3. When you see yeast get bubbly and thicken on the top it is ready. It usually takes about 2-3 minutes, depending on the temperature. Never use hot milk or water.

PREP DOUGH

1. Measure and combine flour, salt, and sugar. Mix it together.
2. Place everything in the stand-up mixer bowl.
3. Make a small well in the middle and add activated yeast.
4. Using kneading attachment of your mixer start mixing slowly while adding 2 mixed or beaten eggs, room temperature/soften butter, and water mixed with oil.
5. Adjust mixer to a higher speed and keep kneading for about 3-4 minutes or until the dough is becoming a ball and pulling away from sides of the mixer bowl.
6. Do not overmix, there is no need. The dough will be softer on the touch.
7. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 8. and 9. most of the time.
8. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
9. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
2. Spread Nutella from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. You can add more or less. I will leave this to you.
3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.

GLAZE

Combine powdered sugar, melted butter, vanilla and milk in a large mixing bowl until smooth.
Pour over or drizzle warm rolls and spread.

Instructions

1. Spread the softened cookie dough into a lightly greased pizza pan or use a silicone mat, flattening it to the edges. Note that the dough will rise a bit while baking like any cookie dough. Baking sheet 12.5 x 9.5 x 1 inch but you could go smaller, although the cookie crust will be thicker. Whatever you prefer.
2. Press handful of chocolate chips into the dough, about 1/2 cup, use more if you wish.
3. Bake at 350 degrees for 7 minutes until it just begins to brown.
4. Remove the cookie from the oven and sprinkle the top with the chocolate chips, graham crackers and marshmallows. Recipe for homemade marshmallows
5. Return the cookie to the oven for an additional 8 minutes until crust is brown and chips and marshmallows are almost melted.
6. Allow cooling slightly before serving. Garnish with more chocolate chips and marshmallows, if desired.

Instructions

Blooming Gelatin

1. Combine the gelatin with 1/2 cup of the cold water in the bowl of a stand mixer with a whisk attachment.

Sugar Syrup

1. Combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt in a heavy-duty saucepan. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes.
2. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240F (115 degrees C), approximately 8 minutes.
3. So, when the sugar mixture reaches 240F, remove from the heat right away.

Marshmallow Process

1. Turn the mixer fitted with the whisk attachment to low speed then while running, slowly pour the hot sugar syrup down the side of the bowl into the gelatin.
2. Once you have added all of the syrup, increase the mixer the highest speed. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 13 to 15 minutes.
3. Add the vanilla at the last minute of whipping. 
4. Combine the powdered sugar and cornstarch in a small bowl. Lightly apply vegetable oil and brush on or use a kitchen paper towel to add the oil a 13 by a 9-inch metal baking pan with vegetable oil. Add the sugar and cornstarch mixture in an empty sugar shaker, sifter, mini sieve or fine strainer and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. Shake a pan to coat with sugar and cornstarch mixture everywhere even on the side pf the baking pan.
5. When it is ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly when you transfer it into the pan. Generously dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later.
6. Allow the marshmallows to sit uncovered for at least 4 hrs to set or overnight. If you could wait, they are the best if you leave them overnight.
7. Turn the marshmallows out onto a cutting board and cut into about 1-inch squares (they could be bigger or smaller) using a knife dusted with the powdered sugar mixture.
8. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary, of course. Store in an airtight container for up to 3 weeks.
9. Eat responsibly!