Combine the water, molasses, and sugar in a glass container and heat in the microwave for 45 seconds on high. It should be body temperature or register between 95º and 100ºF if you use a thermometer.
Whisk to dissolve the sugar completely. Stir in the 2 tsp of yeast, and let it bloom for 5 minutes. Add in 1/2 Tbsp melted coconut oil.
In a large bowl, sift together the whole wheat flour, rye flour, 1 cup of white flour, cocoa powder, and salt.
Pour in the liquid mixture, and gently fold it together with your hands. Once combined, turn it out onto a floured surface (lightly floured using some of the remaining ½ cup... try not to use it all), and knead for 10 minutes. Form it into a ball by tucking the sides underneath, so that the top is a smooth, taut surface.
Coat a large glass bowl with ½ Tbsp melted coconut oil. Place the ball of dough into the bowl and cover with a warm dish towel (I put a clean towel in my microwave for 30 seconds).
Let it rise for 2 hours.
Turn it out on the counter and break up into 12 equal balls.
Reheat the towel, and cover the balls on the counter. Let them rise for 1 hour.
Preheat the oven to 350°F.
Place the rolls on a baking sheet 2-inches apart. Brush the tops with an egg wash and sprinkle oats on top.
Bake for 12-15 minutes.
Allow the rolls to cool for 5 minutes before serving.