Pumpernickel Cocoa Dinner Rolls

Pumpernickel Cocoa Dinner Rolls

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  • Each serving
  • 250 cal
  • 5 g fat (2.5g sat)
  • 10mg chol
  • 390mg sodium
  • 47g carb
  • 4g fiber
  • 7g sugars
  • 6g protein


  • 1 cup warm water
  • 1/3 cup warm brewed coffee
  • 1/3 cup molasses
  • 2 1/2 teaspoons dry active yeast
  • 1/4 cup butter, cut into pieces, at room temperature
  • 3 tablespoons brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons salt
  • 1 1/2 cups whole rye flour
  • 3 cups bread flour, divided, plus more as needed


In a standing mixer or large bowl, combine water, coffee and molasses. Sprinkle yeast on top and whisk to dissolve. Let sit until active and foamy, about 10 minutes.

Combine yeast mixture, butter, sugar, cocoa powder, salt, rye flour and 1 cup bread flour. Add remaining bread flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Transfer dough to a work surface dusted with flour and knead until soft and smooth, adding additional bread flour to keep the dough from sticking to your hands. Transfer dough to a lightly greased bowl and cover with plastic wrap or a clean cloth towel. Let rise in a warm area until doubled in size, 1 1/2 to 2 hours.

Deflate dough by gently punching it with your fist and divide it into 12 equal pieces. Shape each piece into a ball and place on a parchment-lined baking sheet. Cover with plastic wrap or a clean cloth towel. Let rise in a warm area for 30 minutes.

Preheat oven to 350° F.

Using a sharp knife, carefully slash an “x” in the top of each roll. Bake until rolls sound hollow when lightly tapped, about 30 minutes. Cool on a wire rack for 10 minutes before serving.

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