2 tbsp sugar
6 tbsp butter
2 c Whole wheat flour
2 ½ c all-purpose flour (plus extra as needed)
2 tsp salt
Combine warm water and yeast in a small bowl and allow to sit for 5 minutes. Once the yeast is awake and foamy, add remaining ingredients. Stir with a wooden spoon until the dough forms a mass. Dump out onto a floured surface and knead for 5-7 minutes. Your dough with be soft and tacky, but not sticky.
Shape dough into a ball and place in a lightly oiled bowl. Turn to coat the dough in oil. Cover bowl with plastic wrap and let dough rise in a warm spot for 1 ½-2 hours, or until doubled in size (It took me about 1h 45m).
While you are waiting, spray a 9-inch round cake pan and a 12-cup muffin pan generously with spray oil.
Punch down the dough and turn out onto the counter. Cut dough in half. For the clover-leaf rolls cut dough into 12 equal portions. Then cut each piece into 3 pieces. Roll these small pieces into little balls. Place 3 balls into each muffin cup. Cover with a kitchen towel and set aside.
For the pull-apart rolls, cut dough into 8 equal pieces. Roll the dough into balls. Place 7 pieces around the edge of the cake pan and one in the middle. Cover with a kitchen towel and set aside to rise for about 30-45 minutes. They should be puffy!
If you would like shiny rolls, take one egg. Beat said egg. Brush tops of the rolls with beaten egg. Heat your oven to 400 F and bake the rolls for 20-25 minutes. They should be golden brown and delicious looking. Serve as soon as you can!