For the dough in a small saucepan, melt the butter.

As you know, the cocoa powder becomes darker if it is mixed first with hot liquid or fat. While the oil is hot, it will smeshaem cocoa powder and give the chocolate mixture to cool to warm t. Next, smeshaem to the mix resultando chicken egg. In warm water mix up dark liquid honey ( I have buckwheat) and brown sugar. Then in the solution add dry yeast SAF-Moment, again stir, cover and leave in a warm place for 15-20 minutes or until foamy cap.

In a bowl for kneading the dough, mix salt and two kinds of wheat flour.

Into the flour mixture make a well and pour yeast and chocolate mixtures. Mix of viscous, sticky and dirty dough. After a few minutes of kneading the dough becomes more manageable, smooth and not so sticky. The dishes with the dough, cover and leave in a warm place for 1 hour to rise.

An hour later, the dough noticeably "grown up" and became air. Abenaim the dough is again covered and leave for another 30-40 minutes or until the increase in volume twice.

The dough is ready. Turn on the oven to warm up t 180-190 degrees. Form for baking grease with vegetable oil, the bottom covered with baking paper.

The molding rolls from this dough quantity I got 12 balls weighing 70-72 grams. Spread the balls at some distance from each other in prepared pan. A form with blanks concealable and leave for 20 minutes or until the beads increase in volume twice.

The dough has visibly increased in volume. No oiling the surface of the rolls, put them in to bake in the preheated oven for 25-30 minutes.

The aroma while baking is awesome!! Honey... chocolate...! The willingness of the chocolate batter at a glance difficult. The willingness of the rolls I have identified tapping on their surface-finished products sound "empty". Take the form of scones from the oven and while they are hot, grease the surface of a small amount of butter.