Danish Chocolate Buns - aka: Chokoladeboller

 - Danish Recipe

Directions:
1. In a mixing bowl, combine all of the ingredients and mix with a dough hook on low speed for 5 minutes. 
2. Increase the speed to medium and mix for an additional 6 minutes. 
3. Remove the dough from the bowl, then divide and shape it into 12 or 13 equal-sized round balls, about 90g each.
5. Oil a 9x13 casserole dish and put all the rolls in it. 
6.  Let the rolls rise in a warm place for 30-45 minutes. 
7. Preheat your oven to 375 *F (180 *C). 

8. When the rolls are done raising, brush them with whipped egg. 
9. Bake the rolls for about 25 minutes, or until they are evenly golden brown.  

Notes:

- Butter can be substituted with margarine or oil.

- Sugar can be substituted with honey.

- Milk can be substituted with plant-based milk.

- You can use whatever chocolate you want instead of the two recommended in the recipe. 

- You can also add sugar to the tops of the rolls once they are egg-washed. 

-Feel free to add spices or nuts to the recipe if you want! 

- The rolls can be stored in a bag at room temperature for 2-4 days, in the fridge for 6-10 days, or in the freezer for 4-6 months.