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Combine the water, yeast, egg, honey, molasses, cocoa powder, and brown sugar in a medium bowl.
Add half of the flour and gently mix with a dough whisk or a wooden spoon to combine. Add most of the remaining flour and the salt to the bowl and stir gently until a shaggy dough forms.
Dust your work surface with the leftover flour. Turn the dough out and knead until the dough is smooth and only slightly sticky, about 8- 10 minutes. Add more flour as necessary to prevent the dough from being too sticky.
Place the dough in a lightly oiled bowl, turn to coat, and cover with cling wrap. Allow it to rise in a warm, draft free location. Rise until doubled in size, about 90 minutes.
Punch down the dough and weigh it. Gently shape the dough into a rough log. Portion the dough into 15 equal chunks. I suggest dividing the weight by 15 to find out how many ounces each roll will weigh. It will probably be about 2.4oz - 2.5 oz each.
Shape the rolls and place in a greased 9x13 pan. Cover with cling wrap and set aside to rise for an hour, or until puffed up.
About 30 minutes before the rolls are done, begin preheating the oven to 350°F. When ready, bake for about 25- 30 minutes. The internal temperature should hit 190°F.
Brush with melted butter as soon as they are done. These taste best warm and topped with more butter and honey!