Prepare your levain: in a small glass bowl, mix starter, 120g rye flour and 150g cool water. Mix well and cover lightly. Leave on the counter to ferment for about 12 hours.

Before mixing your dough, check the levain for readiness. It should have risen appreciably, with a lot of small bubbles on the bottom and sides. The top may not show bubbles but will likely have more of a cracked appearance. If it is not ready leave for another 30-60 minutes and check again.

Add the levain, bread flour, whole wheat flour, remaining rye flour, salt, caraway seeds, molasses, cocoa, and remaining water to a large mixing bowl. Use a spatula or dough whisk to mix thoroughly. The dough will be thick and sticky.

Cover and leave to rest at warm room temperature. Do one set of gentle stretch-and-folds after one hour, then leave to rest for three more hours.

After four hours, the dough should be visibly risen, and you may be able to see small bubbles throughout. If not, leave for 30 more minutes and check again.

Lightly grease or butter a muffin tin.

Use damp hands to measure a 25g piece of dough. Gently form it into a ball and place in the tin. Repeat until each portion of the muffin tin contains three balls of dough (lay the balls gently next to each other-you don't need to force them all to lay on the bottom).

Lightly cover the muffin tin and leave to proof at warm room temp for 1.5 hours.

Toward the end of the proofing time, preheat the oven to 375 degrees.

When proofing time ends, the rolls should be puffy. Place in the oven and bake 18-22 minutes.

Let rolls cool in the tin for a few minutes, then remove to a cooling rack or plate. To allow the crumb to fully set, let cool fully before eating.

Enjoy with a generous pat of butter and your favorite soup!