1 1/4 cups (10 ounces( warm water
2 tablespoons (1 ounce) unsalted butter or margarine, softened
1/2 cup (6 ounces) molasses
2 cups (8 1/2 ounces) Unbleached Bread Flour
1 2/3 cups (6 3/4 ounces) Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast
Mix yeast with warm water. Mix together all other dry ingredients, then add yeast mixture and begin mixing. Add molasses and butter. Contiinue to mmix until you have a thick, sticky dough. Let sit for about 20 minutes and then turn dough onto floured board. Kneed for about 5 minutes. Place dough into oiled bowl, turning to coat dough with oil. Cover with plastic wrap and then wrap bowl in a large bath towel. Place in warm and non-drafty spot. Once dough has doubled in size (It will take at least 2 hours because of the amount of sugars in the dough), punch down and move to floured board. Cut into 8 separate pieces and form each piece into a roll shape.
Place on parchment lined cookie sheet that has been dusted with cornmeal. Cover with towel and let raise again. Before putting in oven, slash the tops of each roll 2 or 3 times and sprinkle with oat flakes. Bake in 350 degree oven for about 20 to 25 minutes.
