I like to serve these chocolate-filled crescent rolls for special occasion brunches, like Mother's Day, Easter, and Christmas morning. But my family likes these bread machine crescent rolls all the time!
These crescent rolls taste best when they are fresh from the oven. That's when the chocolate filling is gooey and warm. I like to add a few raspberries or a strawberry slice to the filling of these bread machine crescent rolls.
Ingredients:
- 1/2 cup milk
- 2 large eggs
- 1/4 cup butter
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 tsp. salt
- 2 tsp. active dry yeast
- 2 tsp. butter,melted
- 24 Hershey kisses, unwrapped
- 24 raspberries or strawberry halves (optional)
- 1 tsp. butter, melted
Preparation:
- Place milk and eggs in your bread machine.
- Cut up butter into small pieces and add to the bread machine. Add flour, sugar, salt and yeast.
- Set machine on the dough cycle and start.
- When dough is ready, turn out on a lightly-floured surface and punch down. Cover with a clean kitchen towel and let rise 30 minutes.
- Spray 2 baking sheets with cooking spray.
- Divide dough in half. Roll each half into a 12-inch circle. Brush each circle with one teaspoon of butter.
- Using a pizza cutter (or a knife), cut each circle into 12 wedges.
- Place a Hershey kiss (and a raspberry or strawberry, if using) near the wide end of each wedge.
- Roll dough from the wide end to the pointed end, enclosing chocolate. Pinch edges to seal and to curve slightly to form a crescent. Place on prepared baking sheets.
- Cover with clean kitchen towels and let rest 30 minutes.
- Meanwhile, preheat oven to 375 degrees F.
- Uncover crescent rolls. Brush tops with remaining teaspoon of melted butter.
- Bake 8-10 minutes or until rolls are firm to the touch and browned.
