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1
To prepare the dough, in the large mixing bowl, sprinkle yeast over the warm milk. Let sit for 10 minutes.
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2
In a small bowl, whisk sugar and egg until combined. Then slowly whisk in the yeast mixture.
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3
In a mixer fitted with a paddle attachment, mix flour and salt. Run mixer on low and add egg mixture, mix until combined. Add butter and mix until incorporated.
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4
Switch to a dough hook, let it knead the dough for 10 minutes on low speed. The dough will become sticky and stringy.
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5
Cover the bowl with a tea towel and let sit in a warm place for an hour to rise.
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6
To prepare the filling, pulse chocolate, salt and sugar in a food processor until the chocolate is very finely chopped with some parts almost powdery. Add butter and pulse machine until it's distributed throughout the chocolate. Set mixture aside.
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7
When the dough is risen, move it to a lightly floured surface and gently deflate it. Roll dough into a big rectangle, about 12 inches on the short end and 20 inches on the long end.
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8
Evenly sprinkle the chocolate mixture over the dough.
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9
Roll the short side of the rectangle tightly toward the other short end, forming a 12-inch log. Pinch the seam together at the end.
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10
Slice it into 1-inch slices. Place the sliced rolls in a well greased muffin tins. Cover and allow to rise in a warm place for 30 minutes.
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11
Preheat oven to 350F, and bake the rolls for 15 to 20 minutes, until golden brown. Serve warm or in room temperature.
