Cranberry Chocolate Panini

Ingredients

• 1/4 cup warm water (105 to 115 degrees)
• 1 (1/4 oz.) package active-dry or fast-rising yeast
• 1 cup NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons honey
• 2 tablespoons butter (we recommend Land O Lakes®), melted, divided
• 1 1/4 teaspoons salt
• 3 cups bread flour
• 1/4 cup milk chocolate morsels (optional)
• 1/4 cup dried sweetened cranberries or cherries, coarsely chopped
• 8 4 bars ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, broken into pieces

Instructions

• COMBINE water, yeast in large mixer bowl. Let stand for 5 minutes or until mixture looks creamy. Add evaporated milk, honey, 1 tablespoon butter and salt. With mixer on medium speed, gradually add 2 cups flour, a half cup at a time, scraping bowl often. Using wooden spoon, stir in morsels and cranberries. Stir in up to 1 cup of the remaining flour. Dough should stick to the spoon and clean itself from side of bowl.
• TURN dough out onto slightly floured surface. Knead in additional flour to make a slightly stiff dough that is smooth and elastic (6 to 8 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place for about 1 hour or until double in size.
• PUNCH dough down. Divide dough into 8 pieces. Flatten each piece into 6 x 4-inch rectangle. Place one square chocolate in center and roll up. Fold ends under. Place on greased baking sheet(s). Cover; let rise in warm place for 15 minutes or until double in size.
• PREHEAT oven to 375° F. Brush rolls with remaining butter.
• BAKE for 18 to 22 minutes or until golden brown and sound hollow when tapped on bottom. Remove to wire rack to cool completely.

Notes