DARK PUMPERNICKEL ROLLS

3 packages active dry yeast
1-1/2 cups warm water (105 to 115 degrees)
1/2 cup dark molasses
1 tablespoon plus 1 teaspoon salt
2 tablespoons caraway seed
2 tablespoons shortening
2-1/4 cups rye flour
1/4 cup cocoa
2-1/2 to 3 cups all purpose or unbleached flour*

Dissolve yeast in warm water in large bowl. Stir in molasses, salt, caraway seed, 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. Knead until smooth, 5 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.) Punch down dough. Divide dough into 12 equal parts. Shape parts into balls or ovals. Place on greased cookie sheet. Let rise 40 minutes.
Heat oven to 375 degrees. Bake rolls until brown, 30 to 35 minutes. Remove from cookie sheet; cool on wire rack.
1 dozen rolls.

* If using self-rising flour, omit salt.

Variations
Light Pumpernickel Rolls: Substitute light molasses for the dark molasses, omit cocoa and increase all-purpose flour to 2-3/4 to 3-1/4 cups.

Dark Pumpernickel Bread: After second rising, divide dough into halves. Shape each half into a round, slightly flat loaf. Place loaves in opposite corners of cookie sheet. Let rise 1 hour.
Heat oven to 375 ~ Bake until loaves sound hollow when tapped, 30 to 35 minutes. - Remove from cookie sheet; cool on wire rack.
2 loaves.