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Day 1: 10 pm dissolve starter in the water, whisk together, add flour, mix well, cover and let it sit at room temp 74-78F until it increases in volume in 2 or more times.
Day 2: 8 am in a mixer bowl add all flour, cocoa powder, water, sourdough starter, honey and sugar and mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and mix it for a couple more minutes. The dough should form a ball.
Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together.
Cover and let it proof for 3-4 hours at 76-80F/ 24-26C. During that time perform 2 stretches and folds. The dough should become slightly puffy.
12 pm transfer the dough to the fridge for cold fermentation until next morning.
Day 3: 7 am take the dough out of the fridge. Divide into 8 equal pieces (about 80g each).
Roll each piece in a tight roll. Pinch the edges and deep each roll into oats.
Place rolls on parchment paper, cover the rolls and let them proof for 3-4 hours, 76-80F/24-26C, until they double in volume.
Preheat the oven to 375F. Bake for about 25-28 minutes until they turn dark brown.