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1
Dissolve yeast in warm milk with sugar.
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2
Mix in yeast mixture beat until combined.
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3
Add eggs one at a time.
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4
Add butter and salt little at a time.
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5
Knead until smooth and elastic; put in a greased bowl; let rise until doubled.
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6
Flip over, cover with plastic wrap and refrigerate overnight.
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7
Next day punch down; let rise until doubled.
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8
While dough is rising, prepare topping.
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9
If making chocolate, take out 3 tablespoons flour for cocoa.
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10
Combine wet to dry.
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11
Divide dough into 2 ounce pieces, the size of a tennis ball.
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12
If sticky add little flour.
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13
Place on parchment paper, flatten to form a dome shape, place 1 inch apart.
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14
Roll topping into gumball sized shape and put on dome; flatten out to cover the dome.
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15
Score topping 5 times diagonally so it looks like a sea shell.
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16
Let rise until dough spring backs.
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17
Bake in 350 degree Fahrenheit oven 35 to 45 minutes until bottom and sides are golden.
