I stuff my buns (that sounds so funny in my head) with top deck chocolate, because i like the white choc as well as the milk, but you can use your fav chocolate to.
2 1/2 cups Plain Flour
2 Tablespoons Cocoa powder
1 teaspoon Salt
1/4 cup Sugar
2 x 7g Sachet Yeast
3/4 cup Milk, warmed
1 Egg, lightly beaten
50g Butter, melted
1 cup Choc Chips
12 peices Top Deck Chocolate
50g Milk chocolate, melted for decoration
Icing Sugar for decoration
Sift flour, cocoa and salt into a large mixing bowl. Stir in sugar and yeast. Make a well in the middle and gradually add combined milk, egg and butter, stir well until a rough dough is formed. On a well floured bench, knead in choc chips, keep kneading for 5mins until dough is smooth and elastic. Place into a greased bowl, cover and set aside in a warm place until it's doubled in size ( about 1hr).
Punch dough down and divide into 12 equal balls. Using your thumb, make an indent in each ball and press a piece of chocolate into it, gather up and pinch the ball to in incase it. Place ball onto a lined baking tray. Set aside for 20mins to rise. Pre-heat your oven to 200'c. Bake rolls for 15-20 or until golden and hollow when the bottom is tapped. Transfer to a wire rack to cool.
Thermocook - follow recipe using your thermocook with the kneading tool attached on a low speed.
Kitchenaid - follow recipe using your kitchenaid bowl with the dough hook.
Tip - Warm up rolls in the microwave and serve with a thick vanilla custard mmmm.