Lindt chocolate breakfast rolls

 
                      LINDT CHOCOLATE BREAKFAST ROLLS
 
 Recipe By     : Bon Apetit April 1985
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breakfasts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           sugar
    1      envelope      dry yeast
    1      cup           warm milk (105F to 115f)
    5      tablespoons   unsalted butter, room temperature
    1      teaspoon      salt
    2 1/2  cups          (or more) all purpose flour
    1      3 1/2 ounce   Lindt Swiss milk chocolate  -- w/apricot filling
    1      3 1/2 ounce   Lindt Swiss milk chocolate  -- w/raspberry filling
                         GLAZE:
    1                    egg beaten with  -- 1  cup water
 					
 
 
 Sprinkle 1 teaspoon sugar and yeast over milk in large bowl; stir to 
 disolve. Let mixture stand until foamy and proofed, about 10 minutes. 
 Stir remaining sugar, butter and salt  into yeast mixture. Gradually 
 stir 21/2 cups flour using wooden spoon adding more if necessary to make 
 smooth, stiff dough. Beat 5 minutes, Turn dough out onto generous 
 floured surface and knead until smooth and elastic, about 10 minutes.
 
 Divide dough in half . Roll out each  half into 12-inch circle. Starting 
 from center, cut each circle into 12 wedges.  Divide chocolate bars into 
 sections.  Set 1 section at base of each wedge.1 Roll up from base to 
 point to form cylinder. Arrange in rows on baking sheet spacing 2 inches 
 apart. Form each into crescent. Let rise in warm draft-free area until 
 puffed, 1 hour.
 
 Preheat oven to 425F. Brush tops of rolls with glaze. Bake until gold 
 brown, about 10 minutes.This recipe was developed at the Lindt & 
 Sprungli chocolate factory to show off  two of their fruit filled bars.
 Formatted for MC and shared by dianne@olynet.com
 
                    
 
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