Espresso and Lime

0 In a large bowl or the bowl of your stand mixer, combine 250 grams of whole wheat flour with 300 grams of bread flour, 7 grams of instant yeast, 6 grams of natural unsweetened cocoa powder and 12 grams of salt
1 In a microwave safe glass bowl, warm 300 grams of water to about 110° and stir in 85 grams of honey and 85 grams of molasses
2 Add the warm water mixture in with the flour mixture along with 4 tablespoons of softened butter 
3 Mix either on medium speed or by hand using a dough whip or wooden spoon until all of the ingredients have fully combined and the dough begins to come together (this dough will be quite sticky, but work with it until it begins to fully come together - flour your hands lightly if necessary, but avoid adding too much flour into the dough)
4 Cover the bowl and rest the dough in a warm place for 60 minutes 
5 Transfer the dough onto a floured surface and divide it into 8-12 equal portions (depending on how large you want your rolls)
6 Shape the rolls in your desired shape 
7 Once all of the rolls have been shaped, cover the baking sheet and rest in a warm place for 60-90 minutes 
8 Preheat your oven to 350°
9 If you want to top your rolls, brush lightly with an egg whisked with a teaspoon of water or milk and top with seeds or oats
10 Bake for 22-24 minutes or until the underside is golden and the rolls internal temperature reaches 200 degrees
11 Serve warm or fully cool leftovers and store at room temperature in an airtight container for up to 4 days