In a small bowl, mix yeast with 2 tablespoons of warm milk and 1 teaspoon of sugar, and let sit for about 10 minutes until foamy.

In a large mixing bowl, whisk together flour, remaining sugar, and salt, then make a well in the center.

Pour the foamy yeast mixture, remaining warm milk, whole egg, and melted butter into the well, stirring until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 10 minutes, or use a stand mixer with a dough hook for 5-6 minutes.

Form the dough into a ball, place in a greased bowl, cover, and let it rise in a warm place until doubled in size (1-2 hours).

Punch down the dough, divide into 12-14 portions, shape each portion with chocolate chips inside, and place seam-side down on a baking sheet.

Cover the rolls and let them rest for another 30-40 minutes.

Preheat the oven to 180°C (350°F), brush rolls with beaten egg, and bake for 15-20 minutes until golden brown and hollow-sounding when tapped.

Let cool slightly before serving, optionally sprinkle extra chocolate chips on top.