1 cup warm water (110 degrees F/45 degrees C)
5 eggs
1 egg yolks
1 1/2 cup butter, softened
3 cups all-purpose flour
1 1/2 cups dark rye flour
2-3 cups whole wheat flour (depends upon the consistency of the dough)
1/3 cup cocoa powder
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup molasses
1 T active dry yeast
1 egg white
2 T water
black and top with oatmeal or course salt
Directions
1.Place the water, eggs, sugars, flour and yeast in bread machine on the dough cycle. Start with 2 cups of wheat flour, adding more depending upon the consistency of the dough. You have the first 20-30 minutes in the cycle to adjust the consistency by adding flour or water. The dough should be moist and at the same time forming a loose ball pulling away from the sides of the pan.
Allow the dough to have its first rise in the bread machine. The dough cycle on my machine takes 90 minutes.
2.After the dough has risen, turn finished dough out onto a lightly floured board. Punch down and separate into 15-24 balls/buns or loaves. Place onto a pam sprayed or buttered parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
3.Preheat the oven to 400 degrees F. Whisk together 1 egg white and the water. Brush onto the top of the loaf. Sprinkle with oats or course ground salt.
4.Bake in the preheated oven until deep golden brown, about 20-35 minutes.
Cut into 16 pieces for perfect slider size rolls, or 24 for small dinner rolls, or 3 round loaves.