Brioche Rolls with Chocolate

from: Tutti Dolci

I had half the brioche dough leftover from my brioche loaf so I decided to try these brioche rolls. I didn't even need to make a new egg wash because I still had plenty left from the brioche loaf. I am so glad I made these rolls!! They're like little mini chocolate croissants.

1 pound Brioche dough
¼ cup semisweet chocolate chips (or chopped chocolate or Nutella)

1 large egg yolk
1 tbsp water
Turbinado sugar

1. Line a baking sheet with parchment paper.
2. Flour board or counter well and dust dough with flour. Use floured hands to quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating dough as you go.
3. Use a floured bench scraper to cut dough into eight 2-ounce portions.
4. Put a teaspoon of chocolate chips or Nutella in the center of each portion; pinch ends to seal.
5. Flip rolls over (seam-side down) and use bench scraper to shape into a round.
6. Place rolls two inches apart on baking sheet; cover with a towel and let rest at room temperature for 40 minutes. In the last 20 minutes, preheat oven to 350°F.
7. Whisk egg yolk and water together in a small bowl; use a pastry brush to gently glaze the top of the rolls; sprinkle with turbinado sugar.
8. Bake for 20 minutes, until rolls are deep golden.
9. Cool for 2 minutes on baking sheet, then transfer to a wire rack to cool slightly before serving.