Gaby
Ingredients:
1.4 oz (40 g) fresh yeast (I used 0.35 oz (10 g) of dry yeast)
1 cup (250 ml) milk
0.6 cups (120 g) sugar
6 egg yolks
3.5 oz (100 g) unsalted butter
4 cups (500 g) flour
In warm milk, dissolve the yeast and add 1 tablespoon of sugar, stirring to combine. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy, then mix this with the milk and yeast mixture. Gradually incorporate the flour, followed by the melted, cooled butter.
Knead the dough well; it will be very sticky. I mixed it in a stand mixer for about 10 minutes. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours. I’ve never seen dough rise like this before! It expands to about four times its original size.
Transfer the dough to a greased surface and divide it into small balls (I made 16). Place a piece of chocolate in the center of each ball; I used a cube of my favorite “Svitoc” chocolate (it’s special!). Shape the balls into rolls.
Let the rolls rise on the baking sheet for 30 minutes. Bake at 350°F (180°C) for 25 minutes. The author suggests dusting the hot rolls with powdered sugar, but I brushed them with an egg and milk mixture before baking.
