Instructions: Preparation Time: 4 to 5 hours, most of which is rising time.

Yield: 16 rolls.

Dont be startled by the presence of chocolate chips in this recipe. They serve to darken, moisten, and slightly sweeten the rolls but their presence will be extremely subtle.

If you dont have Postum, you can use instant coffee. You can even use strong black coffee, and just slightly adjust the amount of flour to accommodate the change. Remember that, apart from sensitivity to heat, dough is quite flexible.

Also, dont be discouraged by what seems like a major preparation time commitment. During most of those 4 to 5 hours the dough is rising, and you are free to do other things. There is only a modest amount of actual labor required. The result is really worthwhile, and the rolls keep for up to two weeks if kept in a sealed plastic bag in the refrigerator. They are delicious sliced and toasted.

NOTE: The rolls can be assembled up to three days in advance of baking. Store them in an airtight plastic bag in the refrigerator.

1. Melt the chocolate chips and butter together over very low heat, then remove from heat and cool to room temperature.

2. Place wrist-temperature water in a large bowl. Sprinkle in the yeast and let it stand 5 minutes. It will be foamy.

3. Stir in molasses with a wooden spoon. Add Postum, salt, and raisins.

4. Making sure it is no warmer than room temperature, drizzle in the chocolate mixture, mixing constantly

5. Add rye flour and 1 cup each of the white and whole wheat. Stir as vigorously as possible with a wooden spoon.

6. Gradually knead in all the white flour plus enough additional whole wheat flour to make a smooth, nonsticky dough. Turn the dough out onto a floured surface and knead about 10 minutes. The dough will be dense. Let it rest while you clean the mixing bowl.

7. Lightly oil the bowl and the top surface of the dough. Put the dough in the bowl, cover with a clean towel, and let rise in a warm place for at least 3 hours. It will rise by about half of its original volume.

8. Punch down the dough and knead it on a floured surface another 5 minutes or so. Cut the dough in half, then cut each half into 8 equal parts. Knead each little piece for a minute or two, and form into a ball (it should be the approximate size of a slightly overweight golf ball).

9. Dust a baking sheet (or two, depending on the size) with cornmeal, and arrange the balls of dough at least 3 inches apart. Let the dough rise again for 45 minutes to 1 hour. (You may also let it rise in the refrigerator. Wrap the baking sheet loosely but airtight in a plastic bag and refrigerate. The rolls can remain stored this way up to three days before baking. They can go into a preheated oven directly from the refrigerator.

10. Preheat oven to 375F. Bake for 30 minutes, or until the rolls sound hollow when thumped. Remove from the sheet and cool at least 10 minutes before serving.

NOTES : On Christmas morning I decided to make the following rolls for dinner. What a mistake! They look like something we would like - dark and heavy. I started them in plenty of time. The dough was the heaviest that I have every worked with. I added only 1 cup of white and one cup of wheat flour before I realized that there was too much flour already. I added a tad more water. They barely raised. I did bake them eventually.

The rolls were good, but looked and tasted too heavy. I think that there is a problem with the liquid/flour proportions in the recipe. What do you think? Id like to try them again. There are many bread recipes in this book that I would like to try, but I need to have a sense that they are real, useable recipes.

Oh, about the Postum. I used dry coffee granules. Does the author mean Postum that is made or dry postum?

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