1. In the bowl of a stand mixer fitted with the paddle attachment, add the warm milk, yeast, sugar, 3 cups bread flour (or all-purpose), salt and softened butter. Knead on medium-low speed for 5 minutes. Add more flour, 2-3 tablespoons at a time if needed. The dough will be soft, but shouldn’t be sticky.

2. Transfer dough to lightly greased bowl. Spray top of dough with nonstick spray and cover with plastic wrap. Allow the dough to rise for 60 minutes in a warm place (Sometimes I recommend allowing the dough to rise in a warm oven. However I do not recommend allowing your dough to rise in a warm oven this time, because you don’t want the dough to be too warm. It will melt the chocolate chips).

3. Once the dough is done rising, punch the dough down and turn out onto very lightly floured countertop. Add the chocolate chips on top of the dough. Fold the dough over several times, and knead the chocolate chips into the dough.

4. Once the chocolate chips are added into the dough, divide into 16 roughly equal pieces.

5. Shape each piece into a smooth ball, then place in a greased 9×13 inch baking pan. Cover with plastic wrap and allow to rise for 20 minutes, while the oven preheats.

6. Preheat your oven to 350F.

7. Brush the rolls with a beaten egg (this helps the rolls achieve a beautiful shiny golden brown color on top), then bake in the oven for 15-20 minutes, or until the rolls are golden brown in color.

8. Allow to fully cool in pan. Serve and enjoy!