In a bowl, whisk together the egg, warm milk, dry yeast, sugar, sunflower oil, and vanilla sugar until well combined.
Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until a dough forms.
Knead the dough on a floured surface until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place until doubled in size (about 1 hour).
While the dough is rising, prepare the cream. In a saucepan, combine milk, sugar, corn starch, and egg yolk. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla sugar. Let the cream cool.
Preheat your oven to 180°C (350°F). Grease a baking tray or line it with parchment paper.
Punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place them on the prepared baking tray.
Brush the rolls with beaten egg yolk and sprinkle chocolate chips on top.
Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
Remove from the oven and let the rolls cool slightly before serving. Serve with the prepared cream.
Enjoy your soft and delicious breakfast rolls with a creamy topping!
