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1
In a bowl, combine flour, yeast, sugar and salt (keeping the salt separate from the yeast).
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2
Aiming for the yeast, add in the lukewarm water.
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3
Once the dough has been mixed well, like you are kneading, add in the butter.
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4
Once it's smooth, knead for 15 minutes.
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5
Once you are done kneading, make sure to pull and tuck in the edges, forming the dough into a ball.
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6
Grease a bowl lightly with oil (not listed in ingredients) and place the ball of dough in it.
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7
Cover this with plastic wrap or a tightly wrung out damp towel.
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8
In your oven on the bread proofing setting, or in a warm place, let the dough rise for the first time for about 40-60 minutes.
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9
Once it's done rising, the dough should have doubled in size.
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10
Poke the center of the dough with your finger to see if the hole closes up.
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11
If it doesn't, you're good to go.
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12
Next take the dough out and gently punch it to deflate.
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13
Divide the dough into two portions and ball up each one like you did in Step 2.
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14
Cover them with plastic wrap or a tightly wrung out damp towel and let them rest for about 10 minutes.
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15
With a rolling pin, roll out each portion of dough into a 23 cm x 15 cm rectangle, with the longer sides on the horizontal axis.
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16
Leaving about 3 cm free at the top of each rectangle of dough, sprinkle the chocolate coated barley puffs.
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17
Press down gently on the puffs to push them slightly into the dough.
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18
From the bottom, roll the dough up and be sure to pinch the seams closed.
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19
With the seam side facing downward, cut each roll into 8 portions.
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20
Turning the portions onto their flatter cross-sectioned sides, line them up on a baking tray lined with baking paper.
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21
Cover them once again with plastic wrap or a tightly wrung damp towel, and let the dough rise a second time for 20-30 minutes.
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22
After the dough is finished proofing, bake the rolls for 13-15 minutes at 180C (350F).
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23
All done.
