In the bowl of the stand up mixer, mix the lukewarm milk* and sugar together then sprinkle the yeast on top, let sit 5 minutes then stir to combine. Add half the flour, with the dough hook start to knead add the remaining flour and salt and continue kneading for 4 minutes, then add the butter a little at a time, kneading between additions, then continue to knead for 7 minutes, in the last minute add the chocolate chips.
Place the dough on a lightly floured flat surface, flatten the dough slightly with the palm of your hand and fold over 3-4 times, place the dough in lightly oiled bowl, roll the dough to lightly cover with oil, cover the bowl with plastic wrap and let rise in a warm draft-free area for 2-3 hours or until tripled in bulk.
Then move the dough to a lightly floured flat surface, lightly butter your hands and fold the dough 4-5 times.
Form the dough into 8 pieces of dough approximately 1 1/2 ounces (40 grams) each, form into a smooth ball and place them on a parchment paper lined cookie sheet about 2 inches apart, cover with plastic and let rise 2-3 hours or until doubled in bulk.
Pre-heat oven to 400F (200C).
EGG WASH
In a small bowl beat well the egg and water.
Brush the buns with the egg wash and bake for approximately 12 minutes, check at 8 minutes and if browning too much then cover with foil and continue baking. Move immediately to a wire rack to cool. Enjoy!
*If the dough is too dry add more milk a tablespoon at a time.