3 pkgs. yeast
1 1/2 c. warm water (105 to 115 degrees)
1/2 c. dark molasses
1 tbsp. plus 1 tsp. salt
2 tbsp. caraway seeds
2 tbsp. shortening
2 3/4 c. rye bowl
1/2 c. cocoa
2 1/2 to 3 c. all purpose or unbleached flour

Dissolve yeast in warm water in large bowl. Stir in molasses, salt, caraway seeds, shortening, rye flour and cocoa. Beat until smooth. Stir in enough all purpose flour to make dough easy to handle.

Turn dough onto lightly floured surface cover; let rise 10 to 15 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until doubled (about 1 hour). Dough is ready if indention, remains when touched. Punch down dough. Divide dough into 12 equal parts. Shape into balls or ovals. Place on ungreased cookie sheet. Let rise 40 minutes. Heat oven to 375 degrees. Bake rolls until brown, 30 to 35 minutes. Remove, cool on wire rack.