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 yeast and mix well.

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

5. Cover with a vented microwave lid and cook on HIGH(1200W) for 10 seconds.

6. Transfer the dough onto a lightly floured board. Cut into 15 equal pieces and roll into balls. Set them apart. Place lightly moistened paper towel over the dough to prevent it from drying out. Let them sit for 10 minutes at room temperature.

7. Tamp dough and roll into 4-inch circles with a rolling pin.

8. Place 2 teaspoons peanut butter and 7 –8 chocolate chips in the center. Fold in half and pinch ends shut. Bring both ends together to form a ring.

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

10. Transfer the rings 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.

11. Remove the paper towel. Brush with egg wash on the center and sprinkle with silver decor. 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.