Petit Pain au Chocolate

My recipe for Petit Pain au Chocolate (read small bread with chocolate) comes from the KitchenAid recipe collection.  It makes 8 sweet rolls with chocolate centers.

Ingredients:

• 3 – 3 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 package (1/4 oz) active dry yeast
• 1 teaspoon salt
• 1 cup plus 1 ablespoon milk, divided
• 3 tablespoons butter, at room temperature
• 1 egg, lightly beaten
• 1 milk chocolate candy bar (6 oz) cut into 16 pieces
• 2 teaspoons colored sugar

Instructions:

1. Combine 3 cups flour, granulated sugar, yeast and salt in a large bowl; set aside.
2. Combine 1 cup milk and butter in small saucepan.
3. Heat over low heat until mixture is 120 – 130 F (butter does not need to completely melt).
4. Gradually stir in milk mixture and egg into flour mixture to make a soft dough that forms a ball.
5. Turn out dough onto lightly floured surface.
6. Kneed dough 8-10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking if necessary.
7. Shape dough into ball; place in large greased bowl.
8. Turn dough over so that top is greased.
9. Cover with towel; let rise in warm place about 1 hour or until double in bulk.
10. Punch down dough.
11. Knead dough on lightly floured surface 1 minute.  Roll dough back and forth, forming loaf.
12. Cut loaf into 8 equal pieces.
13. Roll 1 dough piece into 6-inch round.
14. Place 2 pieces chocolate in center.
15. Fold edges into center around chocolate.
16. Place seam side down on lightly greased baking sheet.
17. Repeat with remaining dough pieces.
18. Place rolls 3-inches apart on baking sheet.
19. Cover rolls lightly with towel and let rise in warm place 20-30 minutes or until slightly puffed.
20. Brush tops with remaining tablespoon milk.
21. Sprinkle with colored sugar.
22. Preheat oven to 400 F.  Bake 12-15 minutes or until rolls are golden brown.
23. Serve immediately.