Chocolate Breakfast Rolls

Sprinkle 1 teaspoon sugar and yeast over milk in large bowl and stir to dissolve. Let mixture stand until foamy and proofed, about 10 minutes. Stir remaining sugar, butter and salt into yeast mixture.

Gradually stir 2 1/2 cups flour using a wooden spoon, adding more if necessary to make smooth, stiff dough. Beat for 5 minutes. Turn dough out onto generously floured surface and knead until smooth and elastic, about 10 minutes.

Divide dough in half. Roll out each half into a 12-inch circle. Starting from the center, cut each circle into 12 wedges. Divide chocolate bars into sections. Set 1 section at base of each wedge.

Roll up from base to point to form cylinder. Arrange in rows on baking sheet spacing 2 inches apart. Form each into crescent. Let rise in a warm, draft-free area until puffed, about 1 hour.

Preheat oven to 425 degrees F. Brush tops of rolls with glaze and sprinkle with sugar, if using. Bake until gold brown, about 10 minutes.