Put 500 grams/4 cups strong white flour, 300 grams/10 oz unsalted butter, 8 grams/0.3 oz fine salt, 2 x 7 grams yeast packets, 50 grams/1.75 oz caster sugar in a free standing mixer or large mixing bowl and add the 300 mls milk with the dough hook running until it comes together. If not using a free standing mixer then stir hard with a wooden spoon. You may have to add a touch more milk. The dough should be a little tacky.
Knead for a couple of minutes either with your dough hook or on a work surface before putting in a clean oiled bowl and covering with cling film. Put in the fridge overnight.
To freeze these beauties make up until the stage when they are ready rolled with their chocolate inside. Cover and freeze on their baking tray for an hour. Then you can double bag them all together ready to be pulled out for a fabulous breakfast or brunch. Thaw, allow to prove, brush with egg wash and bake.