Lindt Chocolate Breakfast Rolls

* Exported from MasterCook Mac *

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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