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Bear Claws recipe (Bread)

Yield: 8 Servings

8   Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed but still cold
3 tablespoons butter, softened
½ cups brown sugar
½ cups semi-sweet chocolate chips
shredded coconut
1   egg, beaten
¼ cups chopped pecans

Posted by Rhodes Bake-N-Serv on Nov 2, 2012


Spray counter lightly with non-stick cooking spray. Press each Texas roll or 2 dinner rolls combined into a 5-inch circle. In a small bowl, combine butter, brown sugar, chocolate chips, and coconut. Place 2-3 tablespoons mixture in the middle of each roll. Moisten edges with water. Fold in half and press edges to seal. Place on sprayed baking sheet. Using scissors, cut sealed edge 4-5 times to make claws. Brush with egg and sprinkle with pecans. Cover with sprayed plastic wrap.

Let rise 30 minutes. Remove wrap and bake at 350°F 20 minutes or until golden brown.

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