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Ingredients
Method
1.Sift flour, cocoa and salt into a large bowl. Stir in sugar and yeast. Make a well in the centre. Gradually add combined milk, egg and butter, stirring well until combined.
2.Turn onto a lightly floured surface. Knead in choc chips 5 minutes until smooth and elastic. Place in a large greased bowl. Set aside, covered, in a warm place, 1 hour until doubled in size.
3.Preheat oven to hot, 200°C. Lightly grease a large oven tray.
4.Punch dough down. Divide into 12 rounds. Using thumb, make an indent in each round and press a Top Deck egg into each. Fold sides of dough up, gather and pinch together. Place onto tray with join side down. Set aside, covered in a warm place 20 minutes to rise.
5.Bake 15-20 minutes until golden and rolls sound hollow when tapped. Transfer to a wire rack to cool slightly.
6.While cooling, melt your milk, white and dark chocolate in separate bowls. Drizzle each type of chocolate over buns, to serve.
If liked, use bread flour, now readily available from your supermarket. It contains higher levels of gluten (protein) giving structure to your buns.
Note
