Light Rye Bread Rolls (Abm)

• 300 ml warm water
• 1 teaspoon parisienne essence
• 2 tablespoons butter
• 1 1/2 teaspoons salt
• 2 teaspoons molasses or 2 teaspoons golden syrup
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 cup rye flour
• 1/4 cup cocoa
• 1 (1/4 ounce) packet active dry yeast

1. Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
2. Put on dough cycle.
3. After dough cycle is complete, turn out onto a lightly floured surface.
4. Roll into a log.
5. Cut log into 6 equal sized pieces, make each piece into a roll.
6. Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
7. Bake in a 200 degree oven for 12 minutes.

water, butter, salt, molasses, bread flour, whole wheat flour, rye flour, cocoa, active dry yeast

Taken from www.food.com/recipe/light-rye-bread-rolls-abm-251728 (may not work)