Hello! Here’s one self-confessed lunatic, who decides to bake, when it is blazing +40c° outside and inside temperature of the house is not much colder. But hey what can you do when baking bug bites you? Even the chocolate was melting by itself on my kitchen counter 😀

These rolls are great. You can fill them the way you want or just leave them unfilled and eat them with jam.

This is what you will need for the dough:

• 1 kg spelt flour
•  400 ml hand warm milk
• 50 g yeast
• 100 g sugar
• 150 g butter
• 2 eggs
• 1 ts salt
• 1 tbs vanilla sugar
• grated zest of one lemon

GETTING STARTED

Place 100 ml warm milk in a small mixing bowl. Dissolve the sugar and add the dried yeast. Stir GENTLY (couple of seconds). Put in a warm place and let stand until foamy.

MIXING STUFF

While the yeast is working put rest of the scalded milk into a LARGE mixing bowl. Add the butter,graded cest of the lemon,vanilla and salt. Mix well.

LET’S BEAT IT!

Beat 2 eggs until well blended. (About a minute) Add the cooled milk mixture you made earlier and 1 cup of flour. Mix thoroughly while slowly adding the yeast mixture. Once the yeast mixture is incorporated continue to add flour until thick.

I KNEAD YOU

Continue mixing and slowly adding flour until the dough is thick enough to knead. You can do this by hand (the fun way) OR use a HIGH POWER stand type mixer with a dough hook. Continue kneading on a large flat surface onto which you’ve sprinkled a generous amount of flour. (OR in your stand mixer) Add flour (SLOWLY) as you knead until the dough is ready,it will be elastic and not sticky.

RISE & SHINE

Place the kneaded dough into the bowl and cover with a small towel. Let it rise until doubled in size.  Since this takes an hour or so make a pot of coffee… clean up your table and other utensils… and relax for a while.

SMACK DOWN

Once the dough has doubled in size punch it down (Yep! Drive your fist right into the middle) then knead it until you can form a large loaf. Cut the loaf into  three equal size pieces.

ROLL – RISE & BAKE

Take one piece and roll the dough flat. Cut into triangle shape.You should get eight rolls from one piece of the dough.

Let’s start filling the rolls.I used three different fillings. First one was Blueberry-cheesecake,then Nutella crocant and last one was with S’Mores filling.

For blueberry-cheesecake filling you will need:

• 1 Philadelphia cheese
• 200 g blueberries
• 2 dl blueberries
• 1 dl sugar
• 1 tsp vanilla
• 2 tbsp butter and sugar and 2dl flour,this will be the streusel.

Mix Philly,sugar,vanilla together and fold in the blueberries.

Fill each crescent triangle with approx.2 tablespoons filling.Roll up, starting with the wider end.Tuck edges to seal.

In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.Divide evenly on top of crescent rolls.

For Nutella Crocante you will need about spoonful of Nutella for each roll.Spread in on roll and sprinkle with crocante.

For the S’mores rolls you will need marshmallows and chocolate chips.

Top each with marshmallows and chocolate chips.

For each roll,whatever you are making.Carefully roll dough into crescent shape, starting at the wide end and working your way to the point.

Bake in a pre-heated 180°c degree oven until golden brown. I’d take a peek after about 15 minutes and then every 5 minutes after that until the color is right. If you want you can top your cooled down rolls with melted chocolate,crocante and marshmallows.