CHOCOLATE CHOCOLATE CRESCENTS
3 1/4 to 3 1/2 cups all-purpose flour, divided use
1 1/4 cups sugar, divided use
1 package Fleischmann's RapidRise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1/2 cup butter or margarine, divided use
1 (1-ounce) square unsweetened chocolate
1 (1-ounce) square semisweet chocolate
1 large egg
Chocolate Filling (recipe follows)
1 cup sugar
1/2 cup unsweetened cocoa powder
3 tablespoons flour
1/4 cup butter or margarine
1 egg
1/2 cup finely chopped pecans
Powdered Sugar (for garnish)
TO MAKE THE DOUGH:
In large bowl, combine 1 cup flour, 1/4 cup sugar, undissolved yeast, and salt.
In saucepan, combine milk, water, 1/4 cup butter, unsweetened and semisweet chocolate. Heat over medium-low heat until chocolate melts and temperature reaches 120 to 130 degrees F. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
TO MAKE THE CHOCOLATE FILLING:
In small bowl, combine the remaiing 1 cup sugar, unsweetened cocoa powder, and 3 tablespoons flour. With fork or pastry blender, cut in the remaining 1/4 cup butter or margarine; blend well. Stir in 1 egg; add pecans. Stir well.
TO SHAPE AND BAKE THE ROLLS:
Divide dough into 12 pieces. Roll each piece into 8 x 4-inch oval. Spread Chocolate Filling evenly over each oval. Beginning at short end, roll up tightly. Pinch seams to seal. Place rolls, seam sides down, on heavily greased baking sheets.
With sharp knife, make 5 slits on top of each roll, cutting halfway through. Curve ends to form crescents. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Sprinkle with powdered sugar.
Makes 12 Crescents
Source: Fleischmann's
3 1/4 to 3 1/2 cups all-purpose flour, divided use
1 1/4 cups sugar, divided use
1 package Fleischmann's RapidRise Yeast
1 teaspoon salt
3/4 cup evaporated milk
1/4 cup water
1/2 cup butter or margarine, divided use
1 (1-ounce) square unsweetened chocolate
1 (1-ounce) square semisweet chocolate
1 large egg
Chocolate Filling (recipe follows)
1 cup sugar
1/2 cup unsweetened cocoa powder
3 tablespoons flour
1/4 cup butter or margarine
1 egg
1/2 cup finely chopped pecans
Powdered Sugar (for garnish)
TO MAKE THE DOUGH:
In large bowl, combine 1 cup flour, 1/4 cup sugar, undissolved yeast, and salt.
In saucepan, combine milk, water, 1/4 cup butter, unsweetened and semisweet chocolate. Heat over medium-low heat until chocolate melts and temperature reaches 120 to 130 degrees F. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
TO MAKE THE CHOCOLATE FILLING:
In small bowl, combine the remaiing 1 cup sugar, unsweetened cocoa powder, and 3 tablespoons flour. With fork or pastry blender, cut in the remaining 1/4 cup butter or margarine; blend well. Stir in 1 egg; add pecans. Stir well.
TO SHAPE AND BAKE THE ROLLS:
Divide dough into 12 pieces. Roll each piece into 8 x 4-inch oval. Spread Chocolate Filling evenly over each oval. Beginning at short end, roll up tightly. Pinch seams to seal. Place rolls, seam sides down, on heavily greased baking sheets.
With sharp knife, make 5 slits on top of each roll, cutting halfway through. Curve ends to form crescents. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack. Sprinkle with powdered sugar.
Makes 12 Crescents
Source: Fleischmann's
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