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Name: Lindt Chocolate Breakfast Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 24
Cuisine: American
Ingredients: 1 ts Salt; 5 tb Unsalted butter room temperature; 1 c milk Warm, (105F to 115f); 3.5 oz Lindt Swiss chocolate; 3.5 oz Lindt Swiss chocolate; 1 Egg beaten with:; 1 c Water; 1/4 c Sugar; 1 Envelope dry yeast; 2 1/2 c all purpose flour (or more)

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INGREDIENTS

1 ts Salt
5 tb Unsalted butter ; room temperature
1 c milk ; Warm, (105F to 115f)
3.5 oz Lindt Swiss chocolate
3.5 oz Lindt Swiss chocolate
1 Egg ; beaten with:
1 c Water
1/4 c Sugar
GLAZE
1 Envelope dry yeast
2 1/2 c all purpose flour ; (or more)

Servings

INSTRUCTIONS

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 Recipe by: Bon Apetit April 1985 Posted to MC-Recipe Digest V1 #618 by Terilynn Sanford on May 23, 1997

NOTES

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Lindt Chocolate Breakfast Rolls

1 ts Salt
5 tb Unsalted butter room temperature
1 c milk Warm, (105F to 115f)
3.5 oz Lindt Swiss chocolate
3.5 oz Lindt Swiss chocolate
1 Egg beaten with:
1 c Water
1/4 c Sugar
 GLAZE
1 Envelope dry yeast
2 1/2 c all purpose flour (or more)

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  Recipe by: Bon Apetit April 1985 Posted to MC-Recipe Digest V1 #618 by  Terilynn Sanford <terily@tenet.edu> on May 23, 1997

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 24

Calories: 204
Calories from Fat: 133 (65%)

Amt Per Serving		% DV

	Total Fat 14.8g	20 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.6g
Cholesterol 47.2mg		15 %
Sodium 6.6mg		0 %
Potassium 33.9mg		1 %
Total Carbohydrate 16.5g		5 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 16.1g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 204

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