Double Choc Chip Breadrolls

Ingredients

• 2 cups self-raising flour
• 30g butter, chilled, finely chopped
• 1/4 cup milk choc bits
• 2 tablespoons white choc bits
• 1 cup milk

Method

1. Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper.
2. Sift flour into a large bowl. Add butter. Using fingertips, rub butter into flour until mixture resembles coarse breadcrumbs. Stir in milk choc bits and white choc bits. Make a well in centre. Add milk. Using a flat-bladed knife, stir to form a soft, sticky dough (don't overmix).
3. Turn dough out onto a lightly floured surface. Knead for 30 seconds or until smooth. Divide into 6 balls. Place on prepared tray.
4. Bake for 15 minutes or until rolls sound hollow when tapped. Place on a wire rack. Serve warm.