In a large mixing bowl or the bowl of a stand mixer, combine the whole wheat flour, 1 cup of the white all-purpose flour, both packages of yeast and salt.

In a small saucepan, heat the milk, water, unsalted butter and honey to 110℉.

Add the milk mixture to the wheat flour mixture, followed by the egg. Using an electric mixer or the paddle attachment on a stand mixer, beat the mixture on medium speed for 3 minutes. Slowly add in the remaining 2 - 2 1/2 cups of the all-purpose flour to make a soft dough (may not need the 1/2 cup).

Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.

Shape the dough into a ball and place in a greased bowl; cover with a clean kitchen towel and let rise in a warm but not hot place until doubled in size (about 1 hour).

Punch down the dough and allow to rest 10 minutes. After 10 minutes, shape the dough into 16 pieces. Shape into balls of dough and placed in either 2-8” greased round baking pans or a greased 9”x13” pan. Cover with a clean kitchen towel and let to rise until doubled (about 1 hour).

Immediately brush the rolls with melted butter once removed from the oven.