Old-Fashioned Bread-And-Chocolate Rolls

Preparation

1. Step 1

   In a large mixing bowl, combine the milk, water, sugar, yeast and one cup of the flour. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.

2. Step 2

   Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.

3. Step 3

   Place the dough in a bowl, cover with plastic wrap and let rise at room temperature until double in bulk, about one hour.

4. Step 4

   Punch down and let rise again, covered, until double in bulk, about one hour.

5. Step 5

   Preheat the oven to 400 degrees.

6. Step 6

   Divide the dough into eight equal portions. On a lightly floured board, roll each portion into a six-inch-by-four-inch rectangle. Place a portion of chocolate in the center of each rectangle. First fold the ends, then the sides, pinching the dough together to make a neat package of each. Arrange the rolls, pinched side down, on a baking sheet. Cover and allow to rest, at room temperature, for about 30 minutes.

7. Step 7

   Brush the rolls with milk and bake until golden brown, about 20 to 25 minutes. Some of the chocolate should leak through the dough during baking. Serve warm or at room temperature.