Boston Cream Hawaiian Rolls

Boston Cream Hawaiian Rolls 
Ingredients
1 package (12 oz) Hawaiian sweet rolls
1 box (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 cup heavy whipping cream, divided
¼ cup powdered sugar
1 cup semi-sweet chocolate chips
Instructions
Make the Vanilla Custard Filling

Prepare the pudding base. In a medium mixing bowl, combine the instant vanilla pudding mix and the cold milk. Whisk vigorously for about 1 minute until all lumps are dissolved. The mixture will be thin at this stage. Set the bowl aside for 5 minutes to allow the pudding to thicken on its own (do not refrigerate during this time).

Whip the cream. While the pudding thickens, pour ½ cup of the heavy whipping cream into a separate medium bowl. Add the powdered sugar. Using an electric hand mixer or a whisk, whip until stiff peaks form—when you lift the beaters, the cream stands up in firm peaks that do not flop over. This takes about 2 to 3 minutes with a mixer.

Fold the whipped cream into the pudding. Once the pudding has thickened to a soft, spoonable consistency, add the whipped cream to the pudding bowl. Use a rubber spatula to gently fold them together: cut down through the center, scrape along the bottom, and bring the spatula up and over. Rotate the bowl and repeat until the mixture is uniformly pale yellow and creamy. Do not stir vigorously, or the filling will become dense.

Transfer filling to a piping bag. Spoon the custard filling into a piping bag (or a sturdy resealable plastic bag). If using a plastic bag, seal it and snip off one corner with scissors to create an opening about ½ inch wide. Set aside.

Prepare the Hawaiian Rolls

Separate the rolls. Gently pull apart the 12 Hawaiian sweet rolls along their perforated seams. Place them on a baking sheet lined with parchment paper or a silicone baking mat.

Create an opening in each roll. Use your finger, the handle of a wooden spoon, or the back of a chopstick to punch a hole into the side of each roll. Insert the tool about 1 to 1½ inches deep, wiggling it slightly to create a small hollow space inside the roll. Do not push all the way through to the opposite side. Alternatively, you can make the hole in the top or bottom if you prefer.

Fill the Rolls

Pipe custard into each roll. Insert the tip of the piping bag into the hole you created. Gently squeeze the bag to fill the roll with custard. You will feel the roll become heavier and slightly firmer. Stop when a small amount of filling begins to push back out of the hole. Repeat with all 12 rolls. Wipe away any excess filling from the outside of the rolls with a clean finger or paper towel.

Make the Chocolate Ganache

Heat the remaining cream. Pour the remaining ½ cup of heavy whipping cream into a microwave-safe bowl. Microwave on high for 45 seconds, or until the cream is very hot and steaming but not boiling. If you do not have a microwave, heat the cream in a small saucepan over medium heat until bubbles form around the edges.

Add chocolate chips. Place the semi-sweet chocolate chips in a separate medium bowl. Pour the hot cream directly over the chocolate chips. Let the bowl sit undisturbed for 1 minute.

Stir until smooth. Whisk the chocolate and cream together gently, starting from the center and working outward. Continue stirring until the ganache is completely smooth, glossy, and uniform in color. If a few small unmelted chips remain, microwave the bowl in 10-second bursts, stirring in between, until fully melted.

Dip the Rolls

Dip the tops into ganache. Hold one filled Hawaiian roll by its bottom. Dip the top (the smooth, rounded side) into the warm ganache, submerging about ¼ to ½ inch of the roll. Lift it out and let the excess ganache drip back into the bowl for a few seconds. Place the roll back on the parchment-lined baking sheet, ganache-side up.

Repeat with remaining rolls. Dip the remaining 11 rolls in the same manner. If the ganache begins to thicken or cool before you finish, microwave it for 10 seconds to restore a dip-able consistency.

Serve

Enjoy immediately or chill briefly. The rolls can be served right away while the ganache is still slightly soft, or you can refrigerate them for 15 minutes to allow the ganache to set completely. These are best eaten on the same day they are made. Store any leftovers in an airtight container in the refrigerator for up to 2 days.