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Ingredients

Serving Size: 12 rolls

Directions

Serving Size: 12 rolls

Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a large measuring cup. Sprinkle in yeast and stir. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.
Heat milk to lukewarm in a medium saucepan. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 1/2 cups (625 mL) of flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured surface.
Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes). Round up into a ball.
Place in lightly greased bowl. Turn dough to grease top. Cover with tea towel.
Let rise in warm place (75°-85°F/24°-29°C) until doubled in size(45 to 60 minutes).
Punch down. Turn out onto lightly floured board, roll dough into a log and cut into 12 equal portions. Cover with tea towel and let rest for 10 minutes.
Line baking sheet with parchment paper.
Shape each piece into a 3” (7.5 cm) circle. Place a piece of chocolate in center. Bring dough up around chocolate, pinching to enclose chocolate. Place pinched side down, about 3” (7.5cm) apart on prepared baking sheet. Cover lightly with tea towel. Let rise 40-45 minutes until almost doubled in size.
Preheat oven to 400°F (200°C).
Topping: Brush rolls with melted butter and sprinkle with sugar.
Bake in preheated oven 22 to 25 minutes, or until tops are golden. Remove from baking sheet and cool on wire cooling rack.