Chocolate Breakfast Rolls

"A version of pain au chocolat for breakfast. I've included a vegan version in this so read the note carefully. When the recipe calls for the non vegan use the vegan. Serve with fresh strawberries or orange sections."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
18mins
Ingredients:
13
Yields:
12 rolls
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • The water and milk should be 105F to 115°F.
  • This recipe requires an egg wash. That is simply a beaten egg. IF you are Vegan use 1 tsp cornstarch and 3 tbsp soymilk.
  • NOTE IMPORTANT: In place of the egg use the 1 tbsp flax seed mixed in the 1/4 cup water, see note if you are vegan. Also for vegan use warm soy milk.
  • In a small bowl proof your yeast in the warm water.
  • In bowl using whisk or mixer with paddle, combine milk, sugar, butter, egg, vanilla, salt, and 1 cup of the flour. Beat hard for 1 minute. Add yeast mixture and 1/2 cup more flour. Beat again for 1 minute. Add remaining flour 1/4 cup at a time to form a very soft dough that almost clears sides of the bowl.
  • And listen? Whisk won't do this completely. Keep a wooden spoon handy to use in place.
  • Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes. To prevent sticking add flour about 1 tbsp at a time. Wife simply grabs a handful when she does this in baking -- until you have LOTS of experience? Use the tablespoons Cover dough with a damp towel and let rest on work surface for 30 to 45 minutes.
  • Lightly spray two baking sheets. Divide dough in half and roll each portion into a 12-inch round then cut each round into 6 wedges.
  • Break chocolate into 12 equal pieces. Place a portion of chocolate at the wide end of a dough wedge and roll up, forming a crescent. Repeat with remaining dough and chocolate.
  • Arrange 6 crescents on each baking sheet, at least 2 inches apart. Cover loosely with plastic wrap and let rise at room temperature about 30 minutes. or you can place in refrigerator overnight to rise. Loosely cover with double layer of plastic wrap sprayed with cooking spray.
  • Twenty minutes before baking, preheat oven to 375F and brush tops of crescents with eggwash, if desired. Bake 15 to 18 minutes, until golden brown. Cool for 10 minutes on the sheet before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review. Don't ask me a question. I won't answer. I'm not here anymore. I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck. Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine. No the door didn't hit me on the ### but the skid marks in the parking lot are mine.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes