4 t active dry yeast
1 c warm water
1 egg
2 T butter, soft
1/4 c honey
3 T molasses
2 T baking cocoa
1 t salt
1/4 c brown sugar
2 c flour
2 c whole wheat flour
Directions
Combine water and yeast in the bowl of a stand mixer. Allow to proof for 10 minutes. Add everything except wheat flour. Using paddle attachment, mix for about 1 minute until combined. Scrape down the bowl and switch to the dough hook. Add 1 cup wheat flour and mix on low until combined. Add the other cup of wheat flour until dough starts to leave the sides of bowl, adding more flour if needed. Continue kneading for 7-10 minutes.
Place in a warm place and let rise for 60-90 minutes until doubled, covered. Punch down and shape into 16 rolls. Place in a greased 9 x 13 pan. Let rise for another hour until nicely puffed.
Bake at 350 for 22 minutes.
