Combine warm water and yeast in the bowl of a stand mixer and let sit for 10 minutes.
Add the egg, honey, molasses, whole wheat flour, cocoa, brown sugar, salt, to the yeast mixture. Mix together using the paddle attachment until combined.
Change the beater to the dough hook. Add one cup of the all-purpose flour and mix on low until combined. Gradually add another ½ to ¾ cup of all-purpose flour until dough starts to ball and leaves the sides of the bowl. Beat on low for 7 minutes, adding additional flour if necessary.
Turn dough out onto a lightly floured surface and knead until tight and smooth, 4 to 5 times. Place the dough in a large lightly oiled bowl, turning once to oil both sides of the dough ball. Cover the dough and allow to rise until doubled in size, 90 minutes.
Punch down dough and form 16 rolls. Place in a greased 9X13 inch pan and allow to rise again for 1 hour.
Preheat oven to 350 degrees F.
Brush with melted butter and sprinkle with cornflour or oats (optional)
Bake for 22 minutes.
Brown Sugar Honey Butter
Add the stick of butter to the bowl of an electric mixer and mix until the butter is light and fluffy.
Add the brown sugar and honey to the butter. Continue beating until smooth.
Adapted from Itsalwaysautumn.comNutritional value doesn't include brown sugar butter.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.