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1
Combine milk, 1/2 cup butter, the granulated sugar and salt in small saucepan; cook on low heat until butter is completely melted and mixture is well blended, stirring frequently.
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2
Set aside.
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3
Sprinkle yeast over warm water in large bowl; stir until yeast is completely dissolved.
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4
Stir in milk mixture.
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5
Add 3 cups of the flour; stir until well blended.
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6
Add the whole egg and egg yolks; mix well.
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7
Gradually add enough of the remaining flour to form a soft dough, stirring until well blended after each addition.
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8
Place in separate greased large bowl.
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9
Brush top of dough with some of the remaining melted butter.
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10
Cover with plastic wrap.
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11
Let rise in warm place 1 hour or until doubled in volume.
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12
Punch dough down; divide in half.
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13
Place on lightly floured surface.
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14
Roll out each dough piece to 16x10-inch rectangle; brush lightly with some of the remaining butter.
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15
Sprinkle dough rectangles evenly with chocolate, walnuts and cinnamon.
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16
Starting at the one of the short ends, roll up each dough rectangle.
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17
Place one of the rolls, seam-side down, on bottom of greased 10-inch tube pan.
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18
Place remaining roll, seam-side down, next to first roll on bottom of pan, slightly overlapping first roll.
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19
Pinch ends of both rolls together to seal.
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20
Cover with plastic wrap.
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21
Let rise in warm place 45 min.
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22
or until doubled in volume.
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23
Remove plastic wrap; brush with remaining butter.
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24
Preheat oven to 350F.
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25
Bake 40 to 45 min.
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26
or until golden brown.
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27
Cool in pan 5 min.
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28
; remove to wire rack.
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29
Cool completely.
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30
Sprinkle with the powdered sugar.
