4 to 4½cupsflour(2 parts bread flour + 1 part white whole wheat flour)
Bread flour for dusting
1cupchocolate chipsdark, mini
PREPARTION OF THE DOUGH
Take the warm milk, sprinkle the yeast over it. Scatter the sugar on the top. Let it stand in a warm dark place for about 10 to 15 minutes until the yeast bubbles/foams up on the surface.
Add 4½ tablespoons olive oil, 3½ tablespoons honey, 2 eggs, and then about 3½ cups of the flour, salt and mix lightly.
Give it just a few minutes for the flour to absorb the moisture. Then add the bran and flaxseed meal and mix it in.
Gradually add another half cup or more flour as needed to make a dough that is not too sticky. Knead well. If it is just a little sticky its okay. As the dough will later absorb the moisture. It is important to use as little flour as possible and to not make the dough very dense.
Let the dough rise to double its size. This may take time. It varies between one hour to 2 or more hours. Give it time to nicely rise.
MAKING THE HAZELNUT FILLING
Preheat the oven to 275ºF (135ºC). Toast the hazelnuts in a single layer on a baking sheet for about 15 - 20 minutes until the skin cracks.
Let the hazelnuts cool completely. Rub the skin off the hazelnuts.
Grind the nuts in a food processor until fine. Mix with honey and vanilla to make a soft dough like mixture. Divide into 24 portions.
SHAPING THE CRESCENT ROLLS
Preheat oven to 400ºF (200ºC).
Once the yeast dough has doubled in size, punch it down and divide into 4 equal portions.
Roll each of these portions into a round disc about 1/2 inch thick. Lightly apply some olive oil over the disc and cut it into six triangles.
Take one portion of the honey hazelnut mixture and evenly spread it as tiny bits all over the triangle. Sprinkle one teaspoon of chocolate chips all over.
Starting from the broad end of the triangle roll up tight and shape it into crescents. Make sure to pinch and seal the edges well.
Place the crescent rolls over a parchment lined baking sheet, making sure to space them apart by 2 inches to allow enough room for the rolls to rise.
Allow the chocolate hazelnut honey crescent rolls to rise until double the size. This may take up to 30 minutes.
Brush beaten egg on the surface of the chocolate hazelnut honey crescent rolls. Sprinkle the crushed hazelnuts on the top. Bake for 15 to 20 minutes until they are nicely browned on the top.
1. Warm milk: 120 - 130 degrees F (50 - 54 degrees C), check yeast package instructions.2. When oil is used in place of butter in a recipe, it is usually needed in a reduced amount than the butter that would be needed. I would only use light olive oil as the flavor is not so strong. For this recipe 1/2 cup butter would have been needed.3. When honey is used in place of sugar, it is usually needed in smaller quantity and adjustments are made to the amount of liquid added. For this recipe 5 to 6 tablespoons sugar would have been needed.4. Important steps to ensure success with this chocolate hazelnut honey crescent rolls recipe:(a) make sure to let the yeast foam up well before adding other ingredients(b) Make sure to give enough time to let the dough double in bulk in the first rise. Allow it to rise in a warm environment(c) Give enough time to let the prepared crescents double in bulk once again in the second rise(d) Placing the dough or the rolls in an oven that has not been preheated and with a pan of hot water one level below the container/baking sheet will help the dough rise better.5. This recipe can easily be halvedNUTRITION FACTSServings: 24 Serving Size: 1 Crescent rollCalories 209, Total Fat 9 g (Saturated Fat 2 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 6 g), Cholesterol 16 mg, Sodium 109 mg, Potassium 149 mg, Phosphorus 96 mg, Total Carbohydrate 26 g, Dietary Fiber 2.5 g, Sugars 9 g, Protein 5 g