1. In a large bowl, mix water, sugar, 2 cups of the flour, yeast, salt, and butter until mostly blended.

2. Add the remaining flour and stir until the dough pulls from the bowl. Knead gently until just smooth.

3. Place dough in a lightly greased bowl, cover, and let rise for 1 hour until puffy.

4. For bread machine users, place ingredients in the bucket and run the dough/manual cycle.

5. After rising, cover and refrigerate dough for 8–16 hours.

6. Prepare the butter block by slicing the cold butter pieces lengthwise. Arrange on floured wax paper and tap gently until soft, then roll into an 8″ x 8″ square.

7. Remove dough from fridge and roll into a 12″ square. Place the butter square centered at a 45° angle. Fold dough corners inward to enclose.

8. Roll dough into a 10″ x 20″ rectangle. Fold in thirds like a letter.

9. Turn dough 90° and roll again into a 10″ x 20″ rectangle.

10. Fold short edges toward the middle, then fold in half like a book. Turn 90°.

11. Wrap dough and refrigerate 8–24 hours.

12. Remove from fridge, cut dough in half, and keep one half chilled.

13. Roll one half into an 8″ x 24″ rectangle. Cut into eight 4″ x 6″ pieces. Add chocolate sticks to each and roll up tightly.

14. Place seam side down on a lined baking sheet. Flatten lightly and let rise 1 hour until puffy.

15. Heat oven to 425°F. Brush rolls with egg glaze and bake 18–20 minutes until golden.

16. Cool slightly before serving. Store at room temperature or freeze.