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Dark Caraway Rye Rolls
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| Dark Caraway Rye Rolls | |
| 2 Cups | Water |
| 2 Packages | Rapid Rise Yeast |
| 1 Tablespoon | Caraway Seed |
| 2 Teaspoons | Salt |
| 2 Tablespoons | Butter |
| 1/3 Cup | Cocoa |
| 2/3 Cup | Honey |
| 3 Cups | Bread Flour |
| 3 1/2 Cups | Rye Flour |
Mix yeast caraway seeds bread flour salt and cocoa in large bowl. Melt Honey and butter in small pan and add water, cool to just barely warm. Add to dry ingredients and beat 3 minutes. Add rye flour slowly to make a soft dough. Turn onto floured surface and kneed 10 minutes. cover and let dough rest 10 minutes. Divide into 16 pieces and roll each into an oblong shape, place onto greased cookie sheet. With a sharp knife slash tops in 2-3 places.
Let rolls rise until almost double in size (about an hour) Bake @ 350 degrees for 20-22 minutes.
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