Mini Chocolate Croissants
2 TBSP. Yeast
1.5 cups milk
3/4 cup butter
1 tsp. salt
3/4 cup sugar
7 cups flour
1/2 bag chocolate chips
Melt the butter in the milk in a saucepan. When it is warm, not hot, pour it into the yeast and sugar. Let set for 5 minutes. Add eggs, mixing well. Add salt and then the flour 2 cups at a time until well blended. (I use a Kitchen Aide mixer) Divide the dough into 4 equal pieces.
Roll out one portion of the dough into a circle about 12" in diameter.
Here is where little hands can help (but be sure you have extra chips or you will run short). Cut the circle of dough into 16 pieces like a pizza. Add chocolate chips to each triangle and roll them up from the outside in, placing each crescent roll on a greased cookie sheet. (Because these are mini sized I used 3 cookie sheets total.)
Set the cookie sheets in a warm place and let rise 2-5 hours or until doubled in size. Bake at 350 degrees for 12 minutes or until golden brown. Place on a cooling rack to cool and then sprinkle with powdered sugar. After flash freezing them, I do it on the cooling rack, then put into a gallon sized plastic bag for storage in the freezer. Take out of the freezer and let them defrost for 15 minutes before serving, or if you want you can heat them up for a few seconds in the microwave and serve warm. I grabbed 3 on the way out the door this morning and ate them in the car with my latte...HEAVEN!!!!!