Yield: 12 rolls

Dark Chocolate Swirl Buns

Ingredients

Dough:

¾ cup milk
¼ cup butter
3¼ cups all-purpose flour
1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
¼ cup white sugar
½ teaspoon salt
¼ cup water
1 egg

Filling:

6 oz. Dark or Semisweet Chocolate, chopped (about 1 cup)
¼ cup plus 1 tablespoon of butter

Glaze:

1/2 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes, or alternately use the dough hook in a stand mixer. When ready, the dough will spring back when lightly pressed.

Cover the dough with a damp cloth and let rest on the counter for 10 minutes.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your muffin tin as a guide.) Using the back of a spoon or a butter knife- slather the dough with the soft butter. Sprinkle the chopped chocolate all over the dough, using the back or your hand to press the chocolate down into the butter slightly.

Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish, or 12 well muffin pan. Cover and let the rolls rise in a warm place* until doubled, about 45 minutes. Preheat oven to 375 degrees F.

Bake in the preheated oven for 17-20 minutes, or until golden. Let cool for about 10 minutes and then drizzle them with glaze. (directions below) Serve warm.

For the glaze:

Stir ingredients together, adding 1 tablespoon of milk first and adding more if needed, depending on desired consistency.