Preparation / Directions:
Line a baking sheet with parchment or wax paper.
In a large bowl dissolve the yeast in the water. Add butter, sugar, and
molasses and mix well. Stir in caraway seeds, potatoes, chocolate, rye and
wheat flour and cornmeal. Using your hands, mix the ingredients together
and knead until you have a smooth ball of dough.
Cover the bowl with a towel, place in a warm spot in your kitchen, and allow
to rise for about 1 1/4 hours.
About 15 minutes before baking, preheat the oven to 350 degrees.
Spread all-purpose flour on a flat surface and using your hands, flatten the
dough into a circle about 1 inch thick. Cut the cough into 18 pieces and
form each into a roll about 3 inches in diameter. Place rolls on baking
sheet and bake until they are brown and firm, for about 30 minutes. Remove
from the oven and set aside to cool.