Fluffy chocolate crescent rolls

Ingredients

• 7 g dry yeast
• 30 ml lukewarm water
• 250 ml milk
• 250 g butter
• 500-550 g flour
• 50 g honey
• 1 level teaspoon salt
• 1 egg

Preparation

1. Dissolve the dry yeast in 30 ml lukewarm water and leave it for 15 minutes, until activated. 2. Set aside 30 ml of the milk to adjust the dough. Heat the remaining 220 ml with the butter for about 2 minutes, until the butter melts. Put 500 g flour, the honey, salt and the warm milk and butter mixture in a bowl. 3. Add the yeast and knead well, until the dough becomes elastic. If needed, gradually work in the reserved milk or some of the remaining 50 g flour. 4. Cover the dough with a damp towel and leave it to rise for an hour, until it has increased in volume. 5. Heat the oven to 180°C. Divide the dough into 2-3 pieces and roll each one into a circle. Cut each circle into 8 triangles and roll them up from the wide side to the tip. 6. Arrange the rolls on a baking tray, leaving space between them, and brush with beaten egg. Bake for 16 minutes, until golden.