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1
In a large mixing bowl, combine the milk, water, sugar, yeast and one cup of the flour.
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2
Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
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3
Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir.
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4
Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky.
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5
Knead until the dough is smooth and satiny, about 10 minutes.
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6
Place the dough in a bowl, cover with plastic wrap and let rise at room temperature until double in bulk, about one hour.
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7
Punch down and let rise again, covered, until double in bulk, about one hour.
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8
Preheat the oven to 400 degrees.
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9
Divide the dough into eight equal portions.
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10
On a lightly floured board, roll each portion into a six-inch-by-four-inch rectangle.
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11
Place a portion of chocolate in the center of each rectangle.
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12
First fold the ends, then the sides, pinching the dough together to make a neat package of each.
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13
Arrange the rolls, pinched side down, on a baking sheet.
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14
Cover and allow to rest, at room temperature, for about 30 minutes.
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15
Brush the rolls with milk and bake until golden brown, about 20 to 25 minutes.
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16
Some of the chocolate should leak through the dough during baking.
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17
Serve warm or at room temperature.
