Buttery chocolate-filled yeast rolls

Tip: tap a step to mark it as done.

1. Make the dough

   Sift the flour and salt together. Dissolve the sugar in the lukewarm milk, crumble in the yeast, and add the oil. Pour into the flour mixture and knead until smooth. Cover and let rise in a warm place until doubled in size.

2. Fold the dough

   Roll the dough into a rectangle and arrange thin slices of butter over it. Fold the bottom edge into the center, then the top edge into the center. Fold the left and right edges into the center and press gently. Roll out and fold twice more. Cut the dough into two pieces and refrigerate for one hour.

3. Shape the rolls

   Roll each piece into a rectangle and cut into four smaller rectangles. Sprinkle with grated chocolate and roll up. Place the rolls on a baking sheet lined with parchment paper and let rise again in a warm place.

4. Bake

   Brush the rolls with the egg yolk beaten with the milk. Bake in an oven preheated to 220 °C (425 °F) for about 15 minutes, until golden brown.

   Source: coolinarika.com

Tip: You can prepare the rolls in the evening and refrigerate them overnight; let them stand at room temperature for 30 minutes before baking. The butter should be cold but not hard.

This recipe was translated from the Slovak original: Maslové kysnuté rolky s čokoládou ako fornetti