Chocolate Croissants

Mix warm milk, yeast, and sugar and let sit 5 minutes.

Stir in flour and salt to form a dough.

Knead briefly and chill for 30 minutes.

Roll dough and laminate with cold butter.

Fold and roll three times, chilling between folds.

Roll into a large rectangle and cut into strips.

Place chocolate at one end and roll tightly.

Let rise 45 minutes.

Brush with egg and bake at 375°F for 18 to 22 minutes.