Breakfast chocolate rolls

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 75 g sugar
• 75 g butter
• 2 eggs
• 150 ml milk, lukewarm
• 50 g chocolate sprinkles
• 1 egg yolk
• 1 tbsp water, cold

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 25 minutes

enough for about 10 pieces

Place the flour, dried yeast, and sugar in a bowl and mix. Cut the butter into small pieces and add it along with the eggs and milk. Knead everything into a smooth dough that easily pulls away from the sides of the bowl. Add the chocolate sprinkles (or grated chocolate) and knead in. Let the dough rise in a warm place for about 1 hour. Preheat the oven to 180°C (top/bottom heat). Shape the dough into a log and cut it into 10 equal pieces. Roll into 10 balls and press each one down lightly. Place each chocolate roll, leaving some space between them, on a prepared baking sheet and make a small cross-shaped cut. Let rise for another 30 minutes. Beat the egg yolk with the cold water and brush each roll with it. Bake in a hot oven on the middle rack for about 30 minutes until golden brown. Makes enough for about 10 rolls. Tip: The rolls taste best warm from the oven.