Pain Au Chocolat

As a missionary in the south of France, David and his companions tried to find the easiest & least expensive way to mimic the amazing food they saw around them. Literally translated, Bread with Chocolate is a family favorite that is often the star at FHE :



2 cans Pillsbury Crescent Rolls (regular flavor- 8 rolls per package)
1 -6.8 ounce bar Hershey's Special Dark Chocolate
Powdered Sugar

Preheat oven to 375 degrees. Cut or break bar into 16 pieces along score marks, then carefully cut in half again for 32 narrow pieces. Open, unroll and separate the roll dough. Place one piece of chocolate on the widest end of the dough and roll one rotation, then add a second piece and continue rolling all the way up. Place on parchment lined, or greased baking sheet. Follow the same proceedure with the remaining 15 rolls. Bake in center of oven for 11-15 minutes, until rolls are light golden brown.
Allow to cool for 10 min. on baking sheet, then sprinkle lightly with powdered sugar and transfer to serving plate.

Scoop and Bake Dinner Rolls

4 1/2 C flour
1/2 C sugar
2 t salt
2 envelopes rapid rise or instant yeast
2 C water, heated to 110 degrees
12 T butter, softened
2 large eggs

Heat oven to 200 degrees & maintain temperature for 10 min, then turn off oven. Grease 2 muffin tins. Whisk together 2 1/2 cups of flour, sugar, salt and yeast in a large bowl. Whisk in water, butter and eggs until very smooth, about 2 minutes. Add remainint flour and mix with a rubber spatula until just combined. Cover bowl with greased plastic wrap and place in warm oven until batter is doubled in size, about 30 minutes. Remove batter from oven and heat to 375 degrees. Punch down dough and scoop batter evenly into muffin tins. Cover with greased plastic wrap and let rise at room temperature until batter nearly reaches the rims of the muffin cups, about 15 minutes. Remove plastic wrap and bake until rolls are golden, 14 to 18 minutes. Serve.
Makes 2 dozen.
(Make Ahead: After being covered with greased plastic wrap, the batter can be refrigerated in the muffin tins for up to 24 hours. When ready to bake, let the batter sit at room temperature for 30 min before proceeding with the recipe.)
Cooks Country Magazine- Oct/ Nov 07