Heat the milk in a microwave, or on a hob, to room temperature.
In a large bowl combine the yeast with the flour. Rub the butter into the flour with your fingertips until evenly combined, as though you are making a crumble.
Add in the sugar and salt and stir to combine. Add in the warm milk and beaten eggs and stir to combine.
Once fully combined turn onto a floured worktop and knead for 10 minutes until smooth and elastic. Alternatively, place in the bowl of a stand mixer fitted with a dough hook and knead for 6 minutes on a medium speed.
Place the dough in a clean bowl, cover with a tea towel and leave until doubled in size, around 1 hour.
After 1 hour, preheat the oven to 200°C/180°C fan (400°F/350°F).
Knock back the dough and divide into 2 balls. Leave to rest for 10 minutes.
Place the dough balls on a floured worktop and roll each ball to ½cm/¼inch thick rectangles with the short edge being around 21cm/8inch wide.
Spread each rectangle with the softened butter and sprinkle with the chocolate chunks.
Starting from the shorter end, roll up the dough like a Swiss roll.
Line 2 baking trays with baking parchment. Use dental floss or thread to slice the rolls into 3cm/1.2inch slices. Place on the baking trays, leaving small gaps in between.
Bake for 18-20 minutes, or until pale golden brown. These are best enjoyed the day they are made!
