- 12
Ingredients
- This recipe makes 12 crisps
- Water 1 cup
- Egg 1
- Shortening 1/4 cup
- Semi-sweet Chocolate 2 (1 oz. squares)
- Bread Flour 3+1/2 cup
- Salt 1/2 tsp
- Sugar 1/4 cup
- Non-fat Dry Milk 1/3 cup
- Active Dry Yeast 2+1/4 tsp
Preparation
Step 1
Oven 400ºF
In large mixer bowl, combine 1+1/2 cups flour, yeast, dry milk, 1/4 cup sugar, and salt; mix well. In saucepan heat water, shortening, and chocolate pieces until very warm (120°-130º F; shortening and chocolate do not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 to 1½ hours.
PREPARE FILLING: Combine 1/3 cup sugar and 1 teaspoon cinnamon; set aside.
Punch down dough. On lightly floured surface, roll dough to a 12-inch square. Brush dough with melted butter. Sprinkle filling over dough. Roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased cookie sheets 3 to 4 inches apart. Flatten each slice to a 4-inch diameter. Cover; let rise in warm place until almost double, about 15 minutes.
PREPARE TOPPING: Combine 1/2 cup sugar, 1/4 cup finely chopped pecans or walnuts and 1 teaspoon cinnamon; set aside.
Cover rolls with wax paper. With rolling pin, flatten to 1/8-inch thickness. Brush rolls with melted butter. Sprinkle topping over rolls. Cover with wax paper again. With rolling pin, roll topping into rolls. Bake at 400º F for 15 to 18 minutes until crisp around edges. Remove from cookie sheets; cool