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Pour the warm milk into a large bowl. Sprinkle the yeast and 1 T of sugar into the milk. Stir and let sit for 15 minutes until foamy.
Melt the butter in a pan on the stove until lukewarm. Once the yeast is frothy, add the rest of the sugar, the egg, the vanilla (if not using vanilla sugar), and the salt. Mix well.
Stir in 1 & ¼ cups of flour along with the melted butter until smooth. Then mix in the rest of the flour and beat vigorously with a rubber spatula until it comes together in a loose ball.
Knead the bread in the bowl for 5 minutes. Cover with clingfilm and let rise in a warm place for 2 hours.
Once the dough is risen, fold in the chopped chocolate by sprinkling a third over the dough, folding in half, and repeating until all chocolate is incorporated.
Spread the dough out on a floured surface and shape into a rectangle about 1 inch high. Cut into 12-14 equal pieces and shape into mini canoes.
Cover loosely with clingfilm and let rise for 50-60 minutes, until doubled in size.
Preheat the oven to 375F (190C) with about 10 minutes left in the rise time.
When the rolls have risen, make 4 snips on the top with scissors. Brush with an egg wash made from 1 egg, 1 T of water, and a pinch of salt.
Bake in the oven for 15-20 minutes, switching racks halfway through if using two.