Mom used to bake this kind of bread when I was little. Eating was not a fun thing for me at that time. My grandma had to chase me to force me to eat so I could gain some weight. But it's different for bread. I loved bread! My mom liked to call this kind of bread 'warembol'. Since she liked to use many Dutch terms, I never paid attention to its meaning. Then one day I realized that it probably came from the words "warm ball", which refers to it's simplest shape that looks like a ball that's warm when it just comes out of the oven. warembol usually doesn't have any filling. I used warembol recipe for this bread but I filled it with banana.
Mix in a mixing bowl: 200gr Whole wheat flour
100ml Hot milk
Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.
Combine: 100gr Luke warm water
15gr Dry yeast
stir and let sit for 15 minutes.
Add in whole wheat flour bowl: 300gr All purpose flour
25 gr Powder milk
3 Egg yolk
1 Egg white
Mix until well combined
Add: 80gr Butter
Mix until the dough is smooth and shiny. If the dough is dry that some of the flour won't stick, add a bit more milk or water. If the dough is too sticky add more flour by the tablespoon until the correct consistency is achieved.
Return the dough to the bowl, cover the bowl with plastic wrap or a damp cloth, and set aside to rest for 10 minutes. Divide the dough to 3 big balls. Let rest for10 minutes.
Roll one ball to rectangular shape, and using pizza cutter, cut the dough to 8 triangles. For the filling, cut one banana to 4 section. Put one cut banana and 5 chocolate chips on the bottom of triangle cut. Roll the dough.
Place on a greased pan. Give considerable distance because the bread will expand.
When all of the breads are in the pan, cover again with plastic or a damp towel and set aside to rise again for 90 minutes. In winter I usually put the pan in the oven (do not turn on the oven) and put a glass of hot water. The heat and moist from the water will help the dough to rise. Meanwhile, preheat the oven to 375'F.
Uncover the rolls and brush gently with mixture of: Egg yolk
Sprinkle on sesame or poppy seed if you like. Bake for 12-15 minutes.