These rolls are best with butter and sharp cheddar cheese. Early Greeks knew that caraway was good for the digestion and used it in foods which were hard to digest. Caraway, a biennial plant, grows on the shores of the Mediterranean. This dough is too sticky to make by hand unless you are very brave, and should be made with a bread machine or kneaded in a food processor.

    2 ½ cups water, warmed to 110°
    3 tablespoons Dutch-process black cocoa
    3 tablespoons mild molasses
    2 tablespoons white wine vinegar
    2 tablespoons canola oil
    1 teaspoon dried minced onions
    2 teaspoons salt
    2 tablespoons wheat germ
    1 teaspoon ground caraway seeds
    ⅛ teaspoon ground anise seeds
    1 tablespoon active dry yeast
    2 cups Pumpernickel flour
    3 ¼ cups bread flour
    1 cup semolina flour

1.  Bread machine method: Measure all the ingredients into
     a bread machine pan. Program for whole wheat, dough cycle
     and large loaf. When kneading cycle is complete, place
     the dough into an extra large oiled bowl.

2.  Turn the oven on to 200°, when you can feel heat, turn oven
     off. Place bowl in warm oven and leave for 1 ½ to 2 hours
     or until dough has doubled.

3.  Punch dough down, then roll into a ball on floured board.
     Cut into 16 even pieces with a sharp knife.

4.  Fold each piece of dough inside out to form a smooth ball,
     place on a baking sheet. Brush each roll with oil.

5.  Place rolls back in the warm oven and let rise until double or
     about 1 hour.

6.  Remove the rolls from the warm oven.

7.  Preheat the oven to 350°, then bake the rolls for 12-15
     minutes.

     Hint: These rolls are delicious served with Borcht.

     Makes 16 rolls