In a small bowl mix the non-dairy milk with the margarine and microwave for 1-2 minutes or until the margarine is melted. Beat until both ingredients are fully integrated. Make sure the milk is warm and not hot. If it's a little hot, let it cool down a bit (lightly tap with your finger until it feels warm).
Sprinkle yeast on top. Let it rest for 8-10 minutes to activate the yeast.
Add the sugar, salt, and mix.
In a large bowl, add the flour and little by little pour the previous mixture. Stir until you get a sticky dough.
Sprinkle your work surface with a little bit of flour and transfer the batter onto it. Knead for 8-10 minutes until it is very smooth, but does not stick to your hands. Also, to know if your dough is ready, you can poke it with your finger, and if the cavity pops back out little by little, it is ready to proof.
Grease a large bowl with a little olive oil and place the dough inside. Cover the bowl with a kitchen towel and leave the dough to rise in a warm spot until doubled in size (about 1 hour).
Remove the dough from the bowl and divide it into 5 equal parts (you can weigh them to be more precise). Shape all the portions of dough into balls and with a rolling pin, spread each one into the shape of an oval.
Starting a little above (2-3 cm) of the middle of the oval (lengthwise), cut several times so it kind of looks like fringes.
Place a piece of chocolate, covering ¾ parts of the top (no cuts), fold the sides and top to cover the chocolate. Begin rolling until you reach the end of the oval. Press the sides lightly and place in a greased sprinform pan.
Repeat the same process with the other 4 pieces of dough.
Cover the pan with a kitchen towel and let it rise for 45-60 minutes in a warm spot.
Fifteen minutes before the rolls finish rising, preheat the oven to 350°F.
Remove the towel and brush the rolls with a little non-dairy milk.
Bake for 22 minutes in the upper-middle part of the oven.
Remove from the oven and allow it to come to room temperature before eating.