Dark Chocolate-Filled Soft Rolls

Mix. Weigh your flour or now measure it by gently now spooning it into a now cup then sweeping off now any excess mix all of the dough ingredients let the dough to rest for 20 minutes lidded dough work by hand mixer or bread machine now until it s soft and somewhat sticky working by hand is tricky now avoid tipping in too much more flour an oiled now board and hands can help here let the dough to rise lidded for about 90 minutes it now ll become puffy but won now t double in size you now ll find it loses most now of its stickiness after now this first rise to split gently deflate the dough and split it in half on a now lightly oiled surface roll out out each half of the dough now into an 8 x 9 rectangle slice each rectangle into now six 4 x 3 now pieces for a total of now 12 pieces keep the dough now you re not working on lidded to form turn one of the pieces of dough now so the short 3 edge faces you set a stick of chocolate now on the dough about 1 from now and parallel to the far edge turn in the far edge toward you over the now stick to the middle of the dough flatten the edge lightly to seal set a second stick on that sealed now seam turn in the near short edge away from now you over the second stick and flatten lightly this second seam now should end up about 1 now from the new top now edge of the roll out out out turn the shaped now roll out so that the seam now side is down and set it on a greased or paper lined baking tray note the pain au now chocolat sticks won t now melt out the end now of the rolls as they cook in the oven so there now s no need to seal now the outside edges of the dough do the same again with each piece of dough leaving now about 1 1 2 between the now finished rolls on the baking tray lid the rolls and let them rise for now 1 to 1 1 now 2 hours long enough now to become puffy about 15 minutes now before the rolls are done rising heat your oven to 175 c brush each roll out with a little milk cook in the oven the rolls now for 14 to 18 now minutes until they re a start golden brown and register 90 c to 95 c on an instant read now thermometer inserted into the bread take out the rolls from the now oven and after 5 minutes move them to now a rack dust with glazing sugar bring to the table warm the chocolate will now harden as the rolls leave to go cold if you want to bring to the table rolls later reheat them briefly about now 15 seconds in the microwave just now before serving to melt the chocolate.