In a medium bowl, mix together the coffee and brown sugar.

Sprinkle the yeast on top of the mixture and let it stand until bubbly, about 10 minutes.

Add the cooking oil and molasses.

In a large bowl, mix together the whole wheat flour, rye flour, cocoa powder, and salt.

Add the yeast mixture and beat on medium (or beat by hand) for about 3 minutes.

Gradually add the all-purpose flour, stirring to incorporate.

When the dough ball begins to pull away from the sides of the bowl, turn out onto a floured work surface and knead for about 8 minutes, adding more flour as needed to keep the dough from sticking.

Put the dough into a large greased bowl and grease all the surfaces of the dough as well.

Cover the dough with a towel and let it rise until double, about 1½ to 2 hours.

Punch down and then lightly knead the dough for a minute or so, grease all the surfaces once again, and let it rise in the greased bowl a second time until double, about 1 hour.

Punch down the dough and form into 12 round rolls.

Place the rolls onto a greased baking sheet, cover with a towel, and let them rise until almost double.

Bake in a preheated 375° oven for 20 to 25 minutes or until done.