Bloom the yeast: In a glass measuring cup, whisk together the warm water, sugar and yeast. Allow to sit 10 minutes or until frothy.
Prepare the dough: In a large mixing bowl, combine the flour, cocoa powder and salt. Add the olive oil, molasses and yeast mixture and stir until a rough ball forms. Turn dough onto a clean well-floured countertop and knead, adding more flour as needed until smooth and no longer sticky (about 3-4 minutes).
1st Rise: Lightly grease a mixing bowl with oil or nonstick spray. Place the dough in the bowl and cover with a tea towel or plastic wrap. Place in a relatively warm spot and let rise for 45 minutes to 1 hour, or until the dough has doubled in size.
Grease an 8 or 9 inch square or round baking pan.
Shape the rolls: When ready, punch down the dough to release the air. Divide into nine pieces of approximately the same size. Roll each piece of dough into a smooth ball and arrange in the greased baking pan.
2nd Rise: Cover the prepared rolls and allow to rise for 1 hour.
Near the end of the second rise time, preheat the oven to 375°F. Prepare the egg wash by whisking the egg with 1 tsp of water.
Bake the rolls: Gently brush the tops of the rolls with egg wash and sprinkle with salt. Bake for 25 minutes or until nicely golden brown. Remove from the oven and brush with herb butter. Allow to cool for a few minutes before serving. Enjoy!