1. Set aside 1/3 cup flour for flouring board.

2. Pour the milk in a microwave-safe bowl (7 cups.) Cover with a vented microwave lid and cook on HIGH(1200W) for 40 seconds to 75 – 85F. Cool the milk, if it is over 85F. Yeast will not activate if the milk is too hot.

3. Combine half of the remaining flour and milk. Beat with a wire whisk until it is smooth. Add the yeast and mix well.

4. Add the remaining flour and mix well with a wooden or rubber spatula until smooth. Shape into a ball.

5. Cover and cook on HIGH(1200W) for 10 seconds.

6. Tamp down dough on a lightly floured board. Cut into 6 equal wedges. Divide each wedge into 4.

7. Form each into a ball by folding the corners into the center and pinching the ends together.

8. Set balls apart on the board. Place lightly moistened paper towel over the dough to prevent it from drying out. Let sit for 10 minutes at room temperature.

9. Roll each ball into a 4-inch circle on a lightly floured board. Cut a 1-inch incision at the center and insert one end through the hole.

10. Cover the turn table with parchment or waxed paper. Place the twists on the turn the table. Cover with plastic wrap and cook on HIGH(1200W) for 10 seconds.

11. Transfer the twists to a greased baking sheet or a baking sheet covered with parchment paper. Cover with a damp paper towel and let rise for 10 minutes at room temperature until they are 1 1/2 times their original size.

12. Remove the paper towel. Sprinkle with Parmesan cheese and top (fill the pocket ) with chocolate chips and cinnamon sugar; press them in lightly with fingers. Bake on the upper rack in a 400F preheated oven for 10 – 12 minutes.

* Resin-treated plastic bowls (such as Ziplock bowls) work well. They are light enough to handle and the dough does not stick.

For how long you should cook with your microwave oven, see Cooking Time vs Wattage Conversion.
For more tips of using Microwave Oven, see Sachiko's Guideline to Microwave Cooking.