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1
Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
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2
Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
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3
Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
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4
Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
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5
Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
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6
Adjust the oven rack to the center position and preheat the oven to 400u00b0F.
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7
Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350u00b0F and bake for 12 minutes longer.
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8
The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.
