1Heat your mixing bowl by rinsing with warm water and drying. Then put the water in the warm bowl, stir in the sugar and add the yeast. Allow it to sit about 15 minutes. It will get foamy.
2Meanwhile, mix the bread flour, the whole wheat flour, the wheat gluten, the salt and cocoa together.
3To the water/yeast mixture add the agave, butter and espresso granules to dissolve. Once done, add the flour mixture to this, gradually. When thoroughly mixed, knead for about 4-5 minutes and then cover with plastic wrap and let rise in a warm place. I use my oven and just turn the oven light on for warmth. It should double in about an hour.
4Turn dough out onto a floured surface, punch down and knead lightly. Divide the dough into 12 pieces and shape into balls. Place rolls on a baking sheet covered with parchment paper. Move the sheet back to the oven (with the light on) and let rise again - about 30 minutes.
5Preheat oven to 350 degrees. Place a small pan with hot water in it into the oven. Place the rolls in the oven and bake about 20 minutes.
6I make a honey-butter to go with these and it is great. Just add honey to softened butter and mix really well. Chill the butter until ready to serve.