1.

Prepare the tools and materials, count the ingredients

2. Combine the ingredients for the dough: Start by mixing the warm milk, sugar,

and yeast stir let it sit until dissolved and bubbled. In a separate bowl, add the yeast
mixture to the flour, margarine, egg and stir until combined.
3. Knead the dough: Knead at low speed, or by hand against the counter, for 8-10
minutes, until smooth but slightly tacky.
4. Let the dough rise: Put the dough into the washbasin after cleaning it out

thoroughly (or at least rinsing it) and cover with plastic wrap, or a towel about an half
hour. Put A hot water bellow the washbasin of the dough. After the dough has double
size, knead again the dough and rise again the dough.
5. Shape the rolls: Dust your work surface with a little flour and turn the risen dough out
on top. Take a half of bread and count the mass with the same weight (60gr). Fill the centre
of the bread with the chocolate filling weve made.

6. Let the dough proof for at least 20 minutes. After placing your rolled-out
loaves onto the baking sheets you intend to use in the baking, cover them for at least 20
minutes and let them plump back up before putting them in the oven.
7. Brush the breads with butter: Mix margarine and egg yolks then brush it over the
risen breads. This helps the tops to brown and keeps the crust soft.
8. Bake the rolls: Bake the rolls until golden, 15-18 minutes.
Lift the rolls from the pan using the parchment and let the rolls cool on a wire rack until
cool enough to handle. They are best if eaten within a day or two, but will keep in an airtight
container on the counter for up to a week. Rolls can also be frozen for up to 3 months and
reheated in a warm oven (See Recipe Note).
9. Bake at 180 degrees C for about 40 minutes, or until the crust is golden

brown.
10. Enjoy the bread ^,^