Begin by combining the water, orange juice, and molasses in a large pot and simmer until it reaches 105° - 110°F; remove from heat and add to a mixing bowl. Sprinkle the yeast over the liquid, let rest for 5 minutes or until yeast is dissolved and foams up. Gently stir into liquid.
Add in the butter, sugar, cocoa powder, salt, pumpernickel flour, and 1 cup of bread flour. Mix the ingredients together using a dough whisk or a large wooden spoon.
Continue to add the bread flour (about 1/2 cup at a time) until the dough pulls away from the sides of the bowl.
Use your (clean) hands to knead the bread until soft and smooth, adding just enough bread flour to keep the dough from sticking to your hands. Transfer the dough to a lightly greased bowl, and cover with plastic wrap.
Let the dough rise in a warm place for about 1 1/2 – 2 hours, until it appears puffy and has almost doubled in volume. Then, punch down the dough, and divide it into 12 equal pieces.
Shape each piece of dough into a ball, and place it on a baking sheet lined with parchment paper or a silicon mat. Cover the baking sheet with plastic wrap, and let the rolls rise for another 1 1/2 – 2 hours, until they are puffy.
In the last 30 minutes, as rolls finish rising, preheat the oven to 350°F. Uncover the rolls and slash the tops (if desired). Bake them for about 30 minutes, until the internal temperature reaches 200°F and they sound hollow when lightly tapped.
Cool the rolls slightly on a wire rack before serving.
Even though these rolls contain pumpernickel flour, they were still light and soft. They are best served warm from the oven. The leftovers can be kept for a day or two, though… Just reheat them in the oven at about 300°F for 5 – 10 minutes until they are warm and toasty.
Yield: 1 Dozen Dinner Rolls or 1 Loaf