I don’t know that I’d technically call these “crescent rolls,” as they’re not a light flakey thing, but they’re crescent shaped and delicious! I love things that I can tag as both breakfast and dessert…
These are from breadworld.com, which is run by Fleishmann’s, so, not surprisingly, they use a decent amount of yeast. Sorry Catie!
Make the dough by combining four cups of flour, the sugar, yeast, and salt in a large bowl. Heat the milk and water to 120-130 degrees (hot but not burney, if you don’t have a thermometer) and stir into the flour mixture. Add the peanut butter.
While the dough rises, make the filling by mixing the peanut butter and chocolate in a small bowl.
When the dough has risen, divide it in half and roll each half into a 14″ circle. I’m not super skilled at rolling circles, but if you start off by shaping the dough in the shape you want by hand, that helps. Cut each circle into six even wedges, and spread the filling evenly along the outside edge. (If you’re rolling the halves out one at a time, make sure you save half the filling for the other circle!)
To make the icing, combine the ingredients in a bowl and stir until smooth.
You can use 2 tablespoons of peanut butter, two of cocoa powder, or one of each. You also have a bit of control over the amount of milk you add, one to two tablespoons. It took about one and a half for me to get a pourable icing – don’t use too much or it’ll just be a thin, watery glaze that half runs off your crescents.
And you’re done! Yay for that. These are fairly large – If you don’t want them to be basically a whole meal, I can see cutting the dough ball into 3, and rolling out three smaller circles. If you did that, I suggest making a bit more of the filling, and a shorter baking time. Speaking of more of the filling… These are delicious how they are. That said… I wouldn’t judge if you doubled the filling.
I’ll be submitting this to yeastspotting.
Peanut Butter & Chocolate Crescents
- 4 to 4 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 envelopes/4 1/2 teaspoons RapidRise yeast
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup water
- 1/2 cup creamy peanut butter
- 1 cup semisweet chocolate pieces
- 1/4 cup creamy peanut butter
- 1 cup sifted powdered sugar
- 2 tablespoons creamy peanut butter or cocoa powder
- 1 to 2 tablespoons milk
In large bowl, combine 4 cups flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120 to 130oF); stir into flour mixture. Stir in peanut butter and turn out onto a lightly floured surface. Knead until smooth and elastic (6-8 minutes), adding up to another half cup of flour if needed. and enough remaining flour to make soft dough. Cover; let rest 10 minutes.
In small bowl, combine filling ingredients; blend well. Set aside.
Divide dough in half; roll each into 14-inch circle. Cut each into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange six crescents, seam side down, on a greased baking sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan. Cover; let rise in warm, draft-free place until doubled in size, 30 to 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks.
In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.