Recipe - Lindt Chocolate Breakfast Rolls

One fourth cup Sugar
1 Envelope dry yeast
1 cup Warm milk (105F to 115f)
5 tablespoon Unsalted butter, room
temperature
1 teaspoon Salt
2 One half cup (or more) all purpose flour
1 pack (3 One half ounce) Lindt Swiss
milk chocolate, w/apricot
filling
1 pack (3 One half 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 12inch 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 draftfree 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 MCRecipe Digest V1 #618 by
Terilynn Sanford terily@tenet.edu on May 23, 1997