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

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

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

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

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

6. Place the dough on lightly floured board. Roll out into 8 x 8-inch square. Quarter the dough, then continue quartering the dough to make 16 pieces.

7. Shape into a ball by folding the sliced edges to the center and pinch to close the opening. Cover with lightly moistened paper towel and let rest for 10 minutes at room temperature.

8. On lightly floured board, roll out each dough into a 4-inch diameter circle. Place a spoonful of jellybeans, chocolate chips, sweet tarts and close. Flatten with a rolling pin.

9. Place parchment paper or waxed paper on turntable. Place the dough, cover with plastic wrap and cook on HIGH (1200W) for 10 seconds.

10. Place a sheet of parchment paper on, or lightly grease a baking sheet. Transfer the dough to the baking sheet and cover with lightly moistened paper towel. Rest for 10 minutes at room temperature. Let rise to 1 1/2 times in size.

11. Remove the paper towel and bake at 400F for 10 – 12 minutes or until it turns brown on upper rack of the oven.

* A resin-treated plastic bowl works best (such as Ziploc). Dough does not stick and it is light enough to handle easily.

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.