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1
In a small bowl, dissolve yeast in warm water.
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2
Let stand until creamy, about 10 minutes.
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3
Warm the milk in a small saucepan until it bubbles, then remove from heat.
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4
Mix in the butter, sugar and salt; stir until melted.
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5
Let cool until lukewarm.
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6
In a large bowl, combine the yeast mixture, milk mixture, whole wheat flour and all-purpose flour; stir well to combine.
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7
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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8
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
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9
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
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10
Deflate the dough and turn out onto a lightly floured surface.
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11
Divide the dough into twelve equal pieces and form into football-shaped oval.
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12
Place the rolls onto lightly greased baking sheets.
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13
Brush rolls with melted butter, cover with greased plastic wrap, and let rise until doubled in volume, about 40 minutes.
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14
Preheat oven to 375 degrees F (190 degrees C).
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15
Bake rolls in preheated oven until golden brown, about 15 minutes.
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16
Serve warm.
