In large bowl or stand mixer, combine dark rye flour, bread flour, salt, buttermilk powder, cocoa powder and caraway seeds. Set aside.

In small bowl, prepare yeast proof by combining water, honey and active dry yeast. Let sit 5 minutes or until activated.

In saucepan on low heat, add Tangzhong starter ingredients and mix until a paste is formed.

Add activated yeast to flour mixture and then add honey, molasses and water. Mix until well combined.

Once combined, add ghee and Tangzhong starter. Continue to mix until a smooth, elastic dough is formed.

Remove dough from bowl, shape it into large ball, grease bowl and place dough back in bowl.

Cover bowl with towel and let dough rest 1 hour in a warm area or until it doubles in size.

Preheat oven to 375 degrees F and coat baking sheet with non-stick cooking spray.

Remove dough from bowl and divide into equal 12 pieces.

With hands, shape into balls and arrange them for baking. Glaze each ball with ghee.

Bake at 375 degrees F for 30-40 minutes.

Remove rolls from oven and brush honey on top.