-
1
To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
-
2
In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
-
3
Add water mixture to flour mixture.
-
4
Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
-
5
Beat on high speed for 3 minutes.
-
6
Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
-
7
Turn dough out on a lightly floured surface.
-
8
Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
-
9
Shape into a ball.
-
10
Place in a lightly greased bowl, turning once to grease surface.
-
11
Cover, let rise in a warm place until double in size (about 2 hours).
-
12
To shape the rolls: Punch down dough.
-
13
Turn dough out onto a lightly floured surface.
-
14
Divide into nine or 10 portions.
-
15
Cover and let rest for 10 minutes.
-
16
Meanwhile, lightly grease a large baking sheet; set aside.
-
17
Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
-
18
Place on prepared baking sheet.
-
19
Brush rolls with melted butter.
-
20
Using a knife, make three diagonal cuts in the top of each roll.
-
21
Cover; let rise until nearly double in size (1 1/2 to 2 hours).
-
22
Preheat oven to 350 degrees F.
-
23
To bake the rolls, uncover rolls.
-
24
Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
-
25
Immediately transfer rolls to a wire rack.
-
26
Serve warm or at room temperature.
